Corned Beef with Horseradish Mustard Sauce


  • 1 3-pound corned beef brisket
  • 2 tablespoons bottled horseradish
  • 2 tablespoons Dijon-style mustard

In a kettle combine the corned beef with enough cold water to cover it by 2 inches, bring the water just to a boil, skimming the froth, and simmer the corned beet, covered, for 3 hours, or until it is tender. (Do not let the cooking liquid boil.) Remove the kettle from the heat and let the corned...

View full recipe at Epicurious


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