Best 4 Corned Beef With Horseradish Mustard Sauce Recipes
Indulge in the savory and succulent flavors of Corned Beef with Horseradish Mustard Sauce, a classic dish that offers a perfect balance of salty, tangy, and creamy. This hearty meal is a staple in Irish cuisine and is enjoyed worldwide for its distinct taste and comforting appeal. The corned beef, cured in a flavorful brine, is simmered until tender, resulting in fall-apart meat that melts in your mouth. Accompanied by a zesty horseradish mustard sauce, this dish promises an explosion of flavors that will tantalize your taste buds. Prepare to embark on a culinary journey as we delve into the secrets of making this delectable dish, including two additional variations: a tangy Mustard Sauce and a creamy Horseradish Sauce. Let your taste buds rejoice in the symphony of flavors that await you in this corned beef extravaganza.
Check out the recipes below so you can choose the best recipe for yourself!
SPICE-RUBBED CORNED BEEF WITH MUSTARD-HONEY-HORSERADISH SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Time 3h50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the corned beef in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, reduce the heat to medium low and simmer until tender, 2 1/2 to 3 hours, adding more water if needed to keep the beef submerged. Remove from the water and let cool 30 minutes, then cut into 1-inch-thick slices.
- Meanwhile, make the spice rub: Whisk the chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol and 1 teaspoon each salt and pepper. Set aside.
- Make the sauce: Whisk the dijon and whole-grain mustards, the honey and horseradish in a bowl; season with salt and pepper. Let the sauce sit at room temperature at least 30 minutes to allow the flavors to meld.
- Spread the spice rub on a plate. Dredge one side of each slice of beef in the rub and tap off the excess. Heat a few tablespoons canola oil in a large nonstick saute pan until it begins to shimmer. A few slices at a time, add the beef, rub-side down, and cook until a golden-brown crust has formed, about 2 minutes. Flip the slices and continue cooking another minute or two, adding more oil as needed. Serve with cabbage and the sauce.
HORSERADISH-MUSTARD SAUCE FOR CORNED BEEF
When you have a strong Irish heritage and a son named Patrick, you can't help but make a big fuss on March 17! This zesty sauce is the perfect accompaniment to corned beef. -Denise Bender, Bayville, New York
Provided by Taste of Home
Time 5m
Yield 10 servings.
Number Of Ingredients 3
Steps:
- In a small bowl, combine the sour cream, horseradish and mustard. Serve with corned beef.
Nutrition Facts :
CORNED BEEF WITH HORSERADISH MUSTARD SAUCE
Steps:
- 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 beef stand in the cooking liquid 20 minutes. In a small bowl stir together the horseradish and the mustard. Transfer the corned beef to a cutting board and with a sharp knife remove all but a very thin layer of fat. Cut the corned beef across the grain into 1/4-inch-thick slices and serve it with the sauce.
MUSTARD CREAM SAUCE FOR CORNED BEEF
A sauce from Bruce Jacobs, Executive Chef at Bristol Farms Markets in CA for your St. Pat's corned beef. It's also good with ham, chicken or other meats.
Provided by San Marcos Sunshine
Categories Sauces
Time 15m
Yield 3 cups, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Note: Chef Jacobs makes this sauce using the same broth in which his corned beef and vegetables have been cooked. Alternatively, substitute 2 teaspoons of concentrated "Better Than Bouillon" Ham Base (available at most grocery stores) mixed with 2 cups of water.
- To make the roux, melt the butter in a small saute pan, then slowly stir in the flour and cook over low heat for 15-30 seconds, stirring constantly. Do not allow roux to brown.
- To finish the sauce, bring the broth, cream, horseradish and mustard to a boil in a small saucepan. Reduce heat to a simmer and slowly add the roux, a little at a time until the sauce is thick enough to coat the back of a spoon.
- Stir in the chives and serve over corned beef, cabbage and other vegetables.
Nutrition Facts : Calories 263.6, Fat 21.5, SaturatedFat 9.2, Cholesterol 48.5, Sodium 2315.1, Carbohydrate 12.7, Fiber 6.3, Sugar 2, Protein 9.2
Tips:
- Choose the right cut of corned beef: Look for a brisket that is about 3 to 4 pounds and has a good amount of marbling. This will ensure that the meat is tender and flavorful.
- Soak the corned beef properly: This is an important step that helps to remove some of the salt from the meat. Soak the corned beef in cold water for at least 12 hours, or up to 24 hours, changing the water every 8 hours.
- Use a slow cooker or a Dutch oven: Either of these methods will give you tender, fall-apart corned beef. If you're using a slow cooker, cook the corned beef on low for 8 to 10 hours. If you're using a Dutch oven, bring the corned beef to a boil, then reduce the heat to low and simmer for 2 to 3 hours, or until the meat is tender.
- Add vegetables to the pot: This is a great way to add flavor and nutrition to your corned beef. Some good vegetables to add include carrots, potatoes, onions, and cabbage.
- Make a flavorful sauce: There are many different sauces that you can make to serve with corned beef. Some popular options include horseradish mustard sauce, honey mustard sauce, and beer sauce.
Conclusion:
Corned beef is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're serving it with traditional Irish sides like cabbage and potatoes, or using it in a sandwich or salad, corned beef is sure to be a hit. So next time you're looking for a hearty and flavorful meal, give corned beef a try!
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