Corned beef and cabbage is one of my favorite meals so I prepare it several times around St. Patrick’s Day and always freeze extra prepackaged pieces of corned beef for future use. Dinner with traditional cabbage, potatoes and carrots is everybody’s favorite and the leftovers are so, so good in sandwiches and corned beef hash. Cooking the perfect corned beef is a simple process: just cover it with water and simmer in a large pot until tender. I tried the crock pot method for the first time and I doubt I’ll ever cook one on top of the stove again.
I put lots of peeled carrots, 2 chopped onions and a handful of parsley sprigs on the bottom of the pot, laid the corned beef on top, sprinkled on the spice packet and added enough water to cover. I set the temperature on high for two hours, then turned it to low for an additional 7 hours. The crock pot works so well because the water never boils, it just gently simmers.
This makes 2 cups of sauce. The recipe can easily be halved or quartered, as needed.
3/4 cup whipping cream
1/2 cup mayonnaise
1/2 cup prepared horseradish, drained
2 T. Dijon mustard
Pinch of sugar
Salt and fresh ground pepper, to taste
Whip cream in bowl until it forms soft peaks. Combine mayonnaise, horseradish, and mustard in another bowl. Fold in whipped cream. Add sugar, salt and pepper. Stir well, and transfer to serving bowl.