Corned Beef With a Creamy Horseradish Sauce
Many thanks to Rozanne Stevens for allowing us to use this recipe. As well as being a regular guest on the Pat Kenny show Rozanne Stevens writes a column in The Health and Living Supplement of the Irish independent and she has been Head Tutor in Cooks Academy in Dun Laoghaire over the last 4 years.
1.5kg piece of Corned Beef
Peppercorns
Bay Leaf
Juniper Berries
Whole Cloves
Creamy Mustard Sauce:
Butter
Flour
600ml chicken stock
150ml cream
100ml milk
sp horseradish sauce
Pepper
Method
1. Simmer the beef in a large pot pf water with the spices for 30 minutes
per 500g. Remove from poaching water and allow to rest for 10 minutes before carving.
2. The sauce: melt the butter in a pot, add the flour and stir for a minute. Gradually add the stock and stir to bash out any lumps. Stir in the milk, cream and horseradish sauce. Season and adjust the amount of horseradish, it should be subtle.
3. Serve hot with the sauce, or cold on sandwiches
.
