Corned Beef With Horseradish Mustard Sauce
| 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.
A Message from our Provider:
“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