Sonoma Dish: St. Patty’s Day corned beef bland? Blarney!

The "Follow This Story" feature will notify you when any articles related to this story are posted.

When you follow a story, the next time a related article is published — it could be days, weeks or months — you'll receive an email informing you of the update.

If you no longer want to follow a story, click the "Unfollow" link on that story. There's also an "Unfollow" link in every email notification we send you.

This tool is available only to subscribers; please make sure you're logged in if you want to follow a story.

Please note: This feature is available only to subscribers; make sure you're logged in if you want to follow a story.

Subscribe

Corned Beef with Horseradish Cream Sauce Serves 6

Tender beef finished with a caramelizing hot-sweet glaze tempers the spiciness with perfection. The horseradish cream sauce complements the inherent saltiness of the dish.

3 tablespoons brown sugar

1 teaspoon dry mustard

½ teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon ground pepper

4 to 4 ½ pounds fresh uncooked corned beef brisket

1 cup sour cream

3 tablespoons prepared horseradish

3 green onions finely sliced

1 teaspoon freshly squeezed lemon juice

dash cayenne pepper

¼ cup brown sugar

1 teaspoon dry mustard

½ teaspoon ground ginger

3 tablespoons soy sauce

1. In a small bowl, create a rub by combining the 3 tablespoons brown sugar, 1 teaspoon mustard, nutmeg, cloves, and black pepper. Rub the mixture into the beef and place the meat in a large Dutch oven fitted with a lid. Pour 2 cups water into the pan and cover. Braise the meat in a preheated 375-degree oven until the meat tests very tender, approximately 2 ½ hours. Add water as needed.

2. Combine the sour cream, horseradish, onions, and lemon juice and mix together well. Season with cayenne pepper. Cover and refrigerate.

3. In a small bowl, mix together the ¼ cup brown sugar, 1 teaspoon mustard, ginger, and soy sauce. Remove the beef from the oven and brush with the glaze. Increase the heat to 400 degrees, return the meat to the oven, uncovered, and cook for 15 minutes. Let rest 15 minutes. Thinly slice the beef against the grain on the bias. Serve slices of beef with Horseradish Cream Sauce. Enjoy!

So you think you’re Irish, do you now? It seems everyone joins in celebrating the Irish on what has become a huge international holiday. Unfortunately, the staple fare of corned beef has developed a bad rap with the “once a year” Irish. Along with boiled cabbage and warm green beer, it is no wonder the traditional food takes a back seat to the celebration. I’m of Irish descent and my husband is a first generation Irish American so the custom of celebrating this “holiest of holy days” is important to us — especially the food.

Much folklore surrounds St. Patrick’s Day but not much of it is substantiated. Shamrocks, pots of gold at the ends of rainbows, and rosy-cheeked little green men may or may not exist. What we do know to be true is corned beef and its traditional side dishes are quite delicious when prepared properly.

Corned beef is made from the cut of beef known as the brisket. But because it is the chest muscle and gets a good workout, it’s tough. The key is to braise not boil this cut of meat. Braising is a technique by which the meat is simmered in a small amount of flavorful liquid and cooked, tightly covered, at low heat for a lengthy period of time. The long, slow cooking tenderizes the tough cut and fully develops its flavor. And with the addition of a spicy-sweet rub and glaze, a high flavor quotient is guaranteed.

A quickly sautéed warm cabbage salad loaded with tart green apples, blue cheese and toasted pistachios resembles nothing of its bland, boiled cousin. Steam some new red potatoes and toss with a little butter and fresh parsley, and finish the St. Patty’s Day repast with a comforting sweet bread pudding topped off with a rich Irish whiskey sauce. Enjoy with a cold Guinness beer. Green optional. Enjoy the food. Eat more than you drink. And may the luck of the Irish be yours.

Corned Beef with Horseradish Cream Sauce Serves 6

Tender beef finished with a caramelizing hot-sweet glaze tempers the spiciness with perfection. The horseradish cream sauce complements the inherent saltiness of the dish.

3 tablespoons brown sugar

1 teaspoon dry mustard

½ teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon ground pepper

4 to 4 ½ pounds fresh uncooked corned beef brisket

1 cup sour cream

3 tablespoons prepared horseradish

3 green onions finely sliced

1 teaspoon freshly squeezed lemon juice

dash cayenne pepper

¼ cup brown sugar

1 teaspoon dry mustard

½ teaspoon ground ginger

3 tablespoons soy sauce

1. In a small bowl, create a rub by combining the 3 tablespoons brown sugar, 1 teaspoon mustard, nutmeg, cloves, and black pepper. Rub the mixture into the beef and place the meat in a large Dutch oven fitted with a lid. Pour 2 cups water into the pan and cover. Braise the meat in a preheated 375-degree oven until the meat tests very tender, approximately 2 ½ hours. Add water as needed.

2. Combine the sour cream, horseradish, onions, and lemon juice and mix together well. Season with cayenne pepper. Cover and refrigerate.

3. In a small bowl, mix together the ¼ cup brown sugar, 1 teaspoon mustard, ginger, and soy sauce. Remove the beef from the oven and brush with the glaze. Increase the heat to 400 degrees, return the meat to the oven, uncovered, and cook for 15 minutes. Let rest 15 minutes. Thinly slice the beef against the grain on the bias. Serve slices of beef with Horseradish Cream Sauce. Enjoy!

Show Comment

Our Network

The Press Democrat
Petaluma Argus Courier
North Bay Business Journal
Sonoma Magazine
Bite Club Eats
La Prensa Sonoma
Emerald Report
Spirited Magazine