Corned Beef with Horseradish Cream Sauce

I found it fascinating how every year I really do enjoy celebrating St. Patrick’s Day. While I do not believe I have one ounce of Irish in me,   I look forward to this time of year to wear my green, have green beer and of course making corned beef with all the fixings.

When I was a young, I was given this wonderful children’s book about Ireland. I always enjoyed looking at the green rolling hills laying at a distance. It seemed so serene and calm and by comparison of where I was living. The book was a true garden of Eden. The desire to visit always has been there. What I found humorous, is that we have landed in England numerous times. Travelled thru England and never went to Ireland which is literally a skip and a jump. However, we always found our way into an Irish pub at every occasion. Known to stay up until the early morning hours, dancing, drinking and eating at an Irish pub or two on our vacation in England.

Consequently, It is on my bucket list.

I will be celebrating a dear friend birthday this week end thus not being home. However, I could not say “no” to making corned beef early and enjoy this new recipe. A great success as everyone love it and no left over to make corned beef hash with eggs and hash browns for breakfast. I see another corn beef in the near future.

If you are celebrating St. Patrick’s Day, here is a very easy and yummy recipe that you can practice your Irish cooking skills with.

Good Luck!





1 3 pounds corned beef brisket
4 bay leaves
1 12 ounces bottle Guinness draught beer
1 onion, peeled and halved
6 carrots, peeled and halved
1 cabbage, quartered and cored
6 boiling potatoes scrubbed
Salt and pepper
½ cup sour cream
3-4 tablespoons cream style horseradish
1 scallion, finely sliced

In a small bowl mix together the sour cream, the horseradish and the scallions. Cover and refrigerate at least 2 hours prior to serving.
Put the corned beef in a Dutch oven. Pour the beer and enough water to cover the meat. Add the bay leaves.

Bring to a boil over high heat. Reduce the heat to low and skim the foam from the surface of the water. Cover and simmer for about 2 ½ hours, or until the corned beef is tender.
Remove from the liquid, wrap in foil and set aside.

Add the potatoes, cabbage, onion and carrots to the pot. Cover and cook over a gentle boiling simmer for almost 20 minutes, or until tender.

Return the corned beef to the pot to warm up, 3 to 4 minutes.
Cut the meat across grain and arrange on plate with the vegetables and a little of the cooking juice.
Serve with the horseradish cream.

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