Corned Beef Simmered in Beer With Horseradish Sauce
by , September 6, 2017
A beer broth helps to flavor this corned beef brisket. The corned beef is flavored perfectly with herbs and spices, and the horseradish sauce is amazing. The corned beef is simmered in the beer broth a day in advance. It is finished the next day and served with boiled potatoes, carrots, and cabbage.
Related: Corned Beef Brisket with Sauerkraut
Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours 45 minutes
Garni BagCorned Beef and Vegetables Horseradish Sauce
- Combine the garni bag ingredients in a small cheesecloth garni bag. Alternatively, put the ingredients on a piece of cheesecloth and tie the ends together to enclose the herbs and spices. Set aside.
- Cut the brisket in half. Rinse the meat and put it in large Dutch oven or stockpot and cover with cold water; bring to boil and cook for 15 minutes. Discard the cooking water.
- Add the garni bag to the brisket along with the beer, cold water to cover, the quartered onions, garlic, 2 tablespoons of dry mustard, and brown sugar. Bring to boil and reduce the heat to low to maintain a simmer. Simmer the corned beef for about 2 1/2 hours. Cover and refrigerate overnight.
- On serving day, put the cabbage wedges into the pot with the corned beef and cook until cabbage is tender.
- Meanwhile, cut the potatoes into chunks and slice the carrots thickly or cut them into sticks. Cook the carrots and potatoes in a saucepan of boiling salted water for about 20 minutes, or until tender.
- Transfer the cooked brisket and cabbage wedges to a large platter. Place the boiled potatoes and carrots around the beef.
- In a bowl, combine the horseradish sauce ingredients and serve with the corned beef.