Corned Beef with Horseradish Cream Sauce

What is Saint Patrick’s Day?

St. Patrick’s Day is celebrated on March 17, and it is the patron saint of Ireland. It was initially observed as a religious celebration with a feast and services.

The Irish have observed the anniversary of his death in the fifth century for over a thousand years.

When the Irish immigrants reached the United States, they brought this day of celebration.

The first and on record St Patrick’s Day parade was held in 1601, but not in Ireland but in a Spanish colony now St. Augustine, Florida.

More than a century later, Irish soldiers serving in the English military marched on New York City in 1772 to honor the Irish patron saint.

Nowadays, New York and Boston have a spectacular parade every year. Irish or not, everyone joins in the celebration.

You may wonder what exactly is “Corned Beef”? 

It is beef that has been cured in a salt solution. Long ago, that was the process of preserving meat. Today’s process remains the same, and beef brisket is the cut of meat.

One of the most asked questions is: why serve it with cabbage? When young immigrants came to America, there was affordable food at the time.

Horseradish Cream Sauce

A delightful and entirely complimentary side sauce to this corned beef recipe.

The sour cream tames the horseradish, and the scallions bring another flavor to this mix.

A great sauce that you will be happy you give a try.

I enjoy the horseradish cream sauce so much that I make this excellent Irish Soda Bread to go alongside.

Cooking tips and step-by-step instructions to make this delicious Corned Beef with Horseradish sauce recipe

Cooking the vegetables after the corned beef was a tremendous help to me. Only 20 minutes and I could pull out a couple of potatoes that were cooking faster.

• Use a great Irish stout beer. Either Guinness or Murphy’s Stout. Nothing like it own taste gives this dish the depth of flavor it deserves.
• Yes, it may take a couple of hours of cooking. However, the stove does it all. The only thing you have to do is remember that you have a pot on the stove.
• Remove the corned beef from the cooking water, which you will reserve, wrap it in foil and set aside.
• Use the cooking water to cook the potatoes, cabbage, onion, and carrots at a gentle simmer for 20 minutes. This step is my step which is not traditional. However, to eliminate the guessing of when everything was cooked, I got tired of over-boiled potatoes, thus coming up with this method.
• Toward the last couple of minutes of cooking, the potatoes will be almost ready, knife test inserted and you should have no resistance back, add your corned beef to warm up.
• Cut the meat across the grain and arrange it on a plate surrounded by the vegetables and the horseradish cream sauce.

I could not get enough of the horseradish cream sauce.

Storage instructions and reheating

Store: It will be stored well in an airtight glass container in the refrigerator for several days. 

Freeze: You can also freeze it for up to two months. 

Reheating: The beauty of corned beef is that you can reheat it slowly in the oven covered so as not to dry and enjoy it another day or corned beef or make beautiful sandwiches.

What can you prepare with leftovers? 

Ruben sandwich is one of my favorites, with 1000 island dressing, horseradish sauce, swiss cheese, sauerkraut, and lots of sliced corned beef.

If you have leftover corned beef, you can always make corned beef ash with an egg for Sunday brunch.