IRISH MUSTARD SAUCE FOR CORNED BEEF RECIPES

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HORSERADISH-MUSTARD SAUCE FOR CORNED BEEF RECIPE: HOW TO ...



Horseradish-Mustard Sauce for Corned Beef Recipe: How to ... image

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

1 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons prepared mustard

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



Glazed Corned Beef Recipe (Oven Baked!) | Good Life Eats image

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

5 lbs. corned beef
1 medium yellow onion, chopped
4 cloves garlic, smashed
2 carrots, quartered
2 celery ribs, quartered
3 bay leaves
1 teaspoon dried thyme or 2 sprigs fresh thyme
2 teaspoons black peppercorn
3 whole cloves
3-4 cups water
1/3 cup marmalade
2 tablespoons honey
1 tablespoons brown sugar
1 tablespoons dijon mustard
2 tablespoons grainy mustard

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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