Corned Beef With Horseradish Mustard Sauce

There are only two ways that you can believe you can come to God; either on the merits of Christ or on your own merits. It's either by grace and grace alone or it's by works or some mixture of grace and works. It's only two things. There's only two kinds of religion in the world. The religion of divine accomplishment, the religion of human achievement, Christianity, the true gospel is the religion of divine accomplishment: God does it all, you simply believe. Every other religious system in the world is a religion of human achievement.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats		March 1992	1	Servings

INGREDIENTS

		A, 3-pound corned
		beef brisket
2	T	Bottled horseradish
2	T	Dijon-style mustard

INSTRUCTIONS

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.  Serves 4
generously.  Gourmet March 1992  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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“You can fool yourself. You can never fool God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2731 Calories From Fat: 1845 Total Fat: 204.3g Cholesterol: 734.8mg Sodium: 17062.5mg Potassium: 4154.4mg Carbohydrates: 7.2g Fiber: 1.8g Sugar: 2.4g Protein: 201.5g