Name: Corned Beef with Horseradish Mustard Sauce
Ingredients: A; (3-pound) corned; ; beef brisket; 2 tb Bottled horseradish; 2 tb Dijon-style mustard

If we slight the reading of the God-breathed Word, the Holy Spirit is handicapped with dull tools for teaching, reproof, correction, and instruction in right doing. Why then should we be surprised that we fall short of godly character, feel spiritually incompetent in Christian witness, and fail at good works? The loop of learning takes us back to the basics. If we want the qualities associated with spiritual maturity, we must be avid readers of the God-breathed Word and serious students of Scripture.

David McKenna

CATEGORY	CUISINE	TAG	YIELD
Meats		March 1992	1	servings

INGREDIENTS

		A; (3-pound) corned
		; beef brisket
2	tb	Bottled horseradish
2	tb	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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