HORSERADISH-MUSTARD SAUCE FOR CORNED BEEF RECIPE: HOW TO ...
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
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
GLAZED CORNED BEEF RECIPE (OVEN BAKED!) | GOOD LIFE EATS
This Honey Marmalade Mustard Glazed Corned Beef is a fun take on the traditional St. Patrick's Day meal.Rather than stewing in the crock pot all day, the Corned Beef is braised with plenty of seasonings before broiling in the oven with a delicious Honey Marmalade Mustard Glaze.
Provided by Katie
Total Time 4 hours 20 minutes
Prep Time 20 minutes
Cook Time 4 hours
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F.
- Combine the marmalade, honey, brown sugar, dijion, and grainy mustard. Set aside.
- Trim corned beef of excess fat.
- Rinse and pat dry the beef.
- In a large dutch oven, heat 2 teaspoons olive or canola oil over medium-high heat.
- Add the beef to the pan and cook until browned, 2-4 minutes.
- Flip to the other side.
- Add the onion and garlic around the beef. Cook for 2-4 minutes more until the other side has browned.
- Add the carrot, celery, bay leaves, thyme, peppercorn and cloves.
- Pour the 3-4 cups water into the pot (water should reach mid way point of the beef).
- Bring to a boil, cover, and transfer to the oven for 3-4 hours, or until meat is very tender.
- Remove meat from the dutch oven.
- Preheat oven to 375 degrees F. Line a broiler pan with foil, then place the corned beef on top.
- Spread it with the glaze (reserving excess for serving) and bake at 375 degrees F for 10 minutes.
- Remove from the oven and let rest for 5-10 minutes before slicing.
- Serve topped with extra glaze.
- Serve along side Roasted Cabbage with Lemon and boiled red potatoes (tossed with butter and parsley) and carrots (or you can roast the vegetables too).
Nutrition Facts : Calories 627 calories, FiberContent 1 grams fiber, ProteinContent 42 grams protein, ServingSize 1, SugarContent 12 grams sugar, TransFatContent 0 grams trans fat
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