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Corned Beef With Zesty Horseradish Sauce

chef.tim.lee's picture
Ingredients
  Corned beef brisket 3 Pound
  Carrots 6 , cut in quarters
  Cabbage 1 Medium, cut into 6 wedges
  Chicken gravy mix 3⁄4 Ounce (1 Envelope, French's Brand)
  Prepared horseradish 3 Tablespoon
Directions

GETTING READY
1. Preheat the oven to 325°F.

MAKING
2. Arrange a rack in a casserole or Dutch oven.
3. Place the meat on the rack.
4. Cover with water.
5. Cover and transfer the casserole to the heated oven.
6. Cook corned beef for 2 ½ hours until almost tender.
7. Surround the meat with the vegetables and pour another ½ cup water over them if required.
8. Re-cover and return to oven for another half hour or so until meat and vegetables are cooked.

FINALIZING
9. Transfer meat and vegetables to a platter.
10. Skim fat from pan juices, measure 1 ½ cups of it. Add to a saucepan.
11. Stir in gravy and prepared horseradish.
12. Simmer and cook stirring, until the sauce thickens.
13. Pour into a gravy boat.

SERVING
14. Slice roast and serve with vegetables.
15. Pass gravy at the table.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Everyday
Cook Time: 
180 Minutes
Servings: 
6

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