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Pot Corned Beef with Creamy Horseradish Sauce

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Hearty and comforting pot corned beef served hot with a zesty and creamy horseradish sauce—perfect for St. Patrick’s Day or any cozy family dinner.

Ingredients

Scale
  • 3–4 lb corned beef brisket (with spice packet)
  • 10 cups water (or beef broth)
  • 1 onion, quartered
  • 3 carrots, peeled and cut into chunks
  • 3 celery stalks, cut into chunks
  • 5–6 small red potatoes, halved
  • 1 bay leaf
  • ½ tsp peppercorns
  • For the creamy horseradish sauce:
  • ½ cup sour cream
  • 2 Tbsp prepared horseradish (adjust to taste)
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • Salt & pepper, to taste

Instructions

  1. Rinse corned beef under cold water and trim excess fat.
  2. Place corned beef in a large pot or Dutch oven; add water or broth, onion, bay leaf, peppercorns, and spice packet.
  3. Bring to a boil, then reduce to a simmer and cover. Simmer gently for 2¼–2½ hours, until meat is tender.
  4. Add carrots, celery, and potatoes to the pot. Continue simmering, covered, for another 30–40 minutes until vegetables are tender.
  5. Meanwhile, whisk together sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper in a small bowl. Refrigerate until ready to serve.
  6. Remove corned beef from pot and let rest 10 minutes before slicing against the grain.
  7. Serve sliced beef alongside vegetables, drizzled or dipped in creamy horseradish sauce.

Notes

  • Use beef broth instead of water for richer flavor.
  • Adjust horseradish in sauce depending on desired heat level.
  • Leftover brisket and veggies reheat beautifully in soups or hash.
  • Flavor improves if sauce is made a few hours ahead to let flavors meld.

Nutrition

Find it online: https://ukfinda.com/pot-corned-beef-with-creamy-horseradish-sauce/