Corned Beef with Horseradish Cream Sauce

Last updated Apr 02, 2024
Print recipe

Jump to Recipe

Corned Beef with Horseradish Cream Sauce









5.0
Print recipe

Pinterest

Recipe Preparation
For pickling spice blend:
- 1 3/4 tsp cloves, whole
- 7/10 oz mustard seeds
- 3/4 oz black peppercorns
- 1/4 oz hot red pepper flakes
- 1/4 oz allspice berries
- 1/4 oz coriander seeds
- 4 bay leaves
- 1 cinnamon sticks
- 1 1/16 tsp mace, ground
- 1 3/4 tsp ginger, ground
For curing brine:
- 12 3/4 oz kosher salt
- 1 oz sugar
- 1 oz pink curing salt
- 1/4 tsp garlic powder
- 3/5 oz pickling spice
- 6 1/4 cups water (for boiling)
- 9 3/4 cups water (for cooldown)
- 4.4 lb brisket
For oven braised:
- 5 3/4 tsp pickling spice
- 1 inch water to the roasting pan
- 2/3 lb onion, peeled (cut in two)
- 1 lb mini potatoes
- 1/2 lb carrots
- 1 lb cabbage (cut in four)
For horseradish cream sauce:
- 1/2 cup heavy cream
- 1/4 lb sour cream
- 1/4 lb prepared horseradish
- 1/2 lemon, freshly squeezed juice
- Salt and freshly ground pepper
Step Description
1
Recommend toast pickling spice.
2
Curing brine has to cool down completely before you put the brisket in. The brisket is refrigerated for 5 days while completely submerged.
3
Preheat oven to 300°F (149°C). Place the corned beef in a Dutch oven with 1 inch of water at the bottom (so the meat is not submerged).
4
Insert a ThermoPro TP970 TempSpike Plus Wireless Meat Thermometer into the center of the thickest brisket. Set the target temperature to 190°F (88°C).
5
Before putting it in the oven, bring it to a boil on high heat. Then cover the lid and put it into the oven.
6
Once the internal temperature has reached 140°F (60°C), add the vegetables and cook more with the lid covered. Total cooking time is about 3 hours.
7
Beef with parchment paper, and let rest for 20 minutes. Bon appétit!