How to make it

  • In a large heavy-bottomed stockpot, combine the beef, 2 onions, 2 carrots, the celery, bay leaves, parsley and peppercorns.
  • Add enough cold water to cover the beef by 3 inches and bring to a boil.
  • Reduce the heat to a simmer and cover.
  • Cook for 3 to 3 1/2 hours, turning 2 to 3 times.
  • Cook until the beef is very tender, almost shredding when speared with a fork.
  • Remove the meat from the pot and strain the broth into a large bowl. Discard the solids and return the meat and the strained broth to the pot.
  • Add the mustard, remaining onions, carrots, cabbage and potatoes.
  • Bring to a boil, reduce the heat and simmer 50-60 minutes until all the vegetables are tender.
  • Season the broth with salt and pepper if needed.
  • Slice the beef into 1/4-inch-thick slices.
  • Surround the meat with the vegetables, served whole. The broth should be served on the side with a ladle.
  • Make sure to have deep plates with a lip so lots of broth can be poured over the meat and vegetables, or use shallow bowls.
  • Serve with a warm loaf of country bread.
  • To Make Horseradish Sauce:
  • 1 c. heavy cream, whipped until thick
  • 6 to 8 tbsp. prepared horseradish, drained (adjust amount for hotness)
  • 3 tablespoons of mayonnaise (optional)
  • Fold horseradish into whipped cream add mayonnaise. Chill until served. This sauce does not keep well, so make just enough to use at one serving.

Reviews & Comments 4

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    " It was excellent "
    bigstmpr ate it and said...
    i like this corn beef recipie to. thanks for stopping by my page and leaving me a message. hugs, jo
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    " It was excellent "
    notyourmomma ate it and said...
    Oh, good heavens, this is perfect. And great for leftovers. Love the horseradish sauce.
    Was this review helpful? Yes Flag
  • clbacon 11 years ago
    Yes! Perfect for St Patrick's Day!
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  • cookinggood 11 years ago
    This looks great. I'm thinking a great dish for March 17th!

    Was this review helpful? Yes Flag

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