marinated corned beef with horseradish chantilly cream

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on Tumblr

~ marinated corned beef with horseradish chantilly cream ~

This is a really easy dish to prepare, but it does require some time, so plan on getting started in the morning if you want to serve it for dinner. The scent of the marinating spices is intoxicating and by the time you enjoy the succulent sandwich your mouth will be watering. Topped with savory, feather-light horseradish chantilly cream…this is one of my favorite things to make for dinner parties in the summer.

3-4 lb. corned beef brisket (lean, straight cut)

1 large onion, peeled and quartered

3 large cloves garlic, cut into big chunks

fresh bouquet garni made of thyme, oregano, parsley and sage

1 bay leaf

2 teaspoons pickling spices

1 teaspoon cracked pepper

1/4 teaspoon ground cloves

water to cover

Blot meat with paper towels. Place in a heavy Dutch oven and add all the other ingredients. Don’t add any salt. Slowly bring to a boil, reduce heat to barely simmering, and allow to cook with the lid of the Dutch oven slightly askew for 3 hours. Add more water if necessary to keep the meat submerged. Pierce with a fork to test for doneness. Allow the meat to cool in the broth for an additional 2 hours to marinate and absorb more flavor. Remove meat to a carving board and allow it to rest for 10 minutes before slicing. Slice 1/8 inch thick. Serve on slices of toasted pumpernickel rye and top with a dollop of the horseradish chantilly cream.

to make the horseradish chantilly cream:

1/2 cup heavy cream, whipped until very stiff

1/2 cup sour cream

2 Tablespoons well-drained white horseradish

season to taste with salt and white pepper

Combine all ingredients and serve immediately.

Enjoy!

~Melissa

You may enjoy these related posts:

  6 comments for “marinated corned beef with horseradish chantilly cream

  1. June 28, 2012 at 2:34 pm

    Hi Melissa!
    Could I do this in a crockpot? It’s just too hot to cook!
    Love, Audrey

    • Melissa
      June 29, 2012 at 9:36 am

      you could try transferring it to a crock pot after it comes to a boil. I’d set the crock pot on high and make sure it continues to simmer. Never tried it this way. good luck and let me know how it turns out 🙂

  2. August 6, 2013 at 5:02 pm

    Did you use an already corned beef and then add extra spices? Or did you mean a regular beef brisket, adding spices to corn it? Thanks!

    • Melissa
      August 6, 2013 at 8:34 pm

      Hello! I meant an already corned beef brisket. 🙂

      • Laura
        August 7, 2013 at 10:40 am

        Thanks for responding! I have another question, hope I don’t seem silly, but when I buy corned beef, the corning package comes with the raw meat and the directions are to slowly cook the packet with the beef. So what I am saying is, I cannot find an already corned beef brisket. So would I add the packet that comes with it and your spices at the same time?? Thanks!!

        • Melissa
          August 7, 2013 at 4:21 pm

          Hi Laura! Not a silly question at all 🙂 if you get the corned beef that comes with the added flavor packet, use it. I’ve done it that way before and it turns out really good! Enjoy, and thanks for inquiring. XO

Leave a Reply

Your email address will not be published. Required fields are marked *