Ale Braised Corned Beef With Horseradish Gravy, Swedish Style

May 11, 2023May 11, 20230 2
Ale Braised Corned Beef With Horseradish Gravy, Swedish Style - a hearty and savory meal
in Main

Prep

20 min

Cook

240 min

Ready In

260 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

3 -4 lbs corned beef brisket ( I use corned round , not brisket )
1 teaspoon pepper
1 tablespoon canola oil
3 diced carrots
3 carrots , quartered lenthwise
1 medium onion , chopped
1 medium onion , quartered
2 celery ribs , diced
1/4 cup packed dark brown sugar
1 1/2 teaspoons dried thyme
2 cups ale ( I use Killians Irish Red )
1 -2 tablespoon Dijon mustard
1 small head of cabbage , cut into 6 wedges ( about 2 pounds )
1/2 cup milk
1 teaspoon Dijon mustard
3 -4 tablespoons prepared horseradish , squeezed dry ( reserve juice )
1 cup corned beef , cooking liquid
3/4 teaspoon dried thyme
1/2 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons minced fresh parsley or 2 tablespoons chives

Nutrision Information

Servings Per Recipe
8
Calories
747
Sugar
17g
Fat
44g
Ale Braised Corned Beef With Horseradish Gravy, Swedish Style is a hearty and savory meal that's perfect for a cold winter day. The beef is braised in ale, which adds a rich flavor to the dish. The horseradish gravy is tangy and creamy, and it pairs perfectly with the tender beef and cabbage. This dish is a Swedish twist on a traditional Irish meal, and it's a great option for anyone who loves hearty, comforting food.

Instructions

1.Preheat oven to 325 degrees F.
2.Sprinkle corned beef with pepper.
3.In a Dutch oven, heat oil over medium-high heat and brown corned beef on all sides.
4.Remove beef and saute diced carrots, onion, and celery until tender.
5.Add brown sugar, thyme, ale, and Dijon mustard; bring to a boil.
6.Return beef to pan; add cabbage wedges.
7.Cover and bake 3-1/2 to 4 hours or until beef and cabbage are tender.
8.In a small saucepan, whisk milk, Dijon mustard, horseradish juice, 1 cup corned beef cooking liquid, thyme, and pepper until smooth.
9.Bring to a boil; cook and stir 2-3 minutes or until thickened.
10.Mix cornstarch and reserved horseradish juice until smooth; stir into gravy.
11.Bring to a boil; cook and stir 1-2 minutes longer or until thickened.
12.Serve beef, cabbage, and gravy with minced parsley or chives.
13.

PROS

This meal is hearty, savory, and perfect for a cold day.

The corned beef is tender and flavorful, and the horseradish gravy adds a tangy kick.

It’s also a one-pot meal, which makes for easy clean-up.

CONS

The cooking time is relatively long, which requires some planning ahead.

The dish is high in sodium, which could be a concern for some individuals.

HEALTH & BENEFITS

Corned beef is a good source of protein and iron.
Cabbage is low in calories and high in fiber, vitamin C, and vitamin K.
Horseradish has antibacterial properties and may help to boost the immune system.

Print

Leave a Reply

Your email address will not be published.