Corned Beef with Horseradish Cream Sauce
Last updated Apr 02, 2024
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Corned Beef with Horseradish Cream Sauce
Serves: 4
Total: 3.5H
Prep: 30M
Cook: 3H
5.0
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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!
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