Who doesn’t love a good corned beef dinner? Cabbage, carrots, potatoes and corned beef…but I like to top the corned beef with a bit of sauce and found 2 great and simple recipes from Taste of Home for light sauces to add to the table.
This mustard sauce is very mild and creamy. And extremely easy.
Simply mix 2 T Dijon mustard & 1 C sour cream.
The horseradish sauce adds a nice smooth kick and is quite simple also.
The horseradish sauce was quite interesting the last time I made it. My mother was visiting and we were talking as my husband was walking in from a day at work and I was just working along in the kitchen, talking and talking and well…probably talking a bit more. I had a can of dog food sitting on the counter with the intentions of preparing Tye’s food bowl before he got home. He goes to work with my husband almost everyday and works hard…lol plays hard and I like to give him a treat of canned dog food occasionally. Well, I picked up that can while I was talking to my mother and well, it wasn’t pretty. I had to start all over.
Luckily, this is a simple dish to make.
3 T butter
2 T all-purpose flour
1 to 1 ½ C reserved cooking juices from corned beef
1 T sugar (sugar didn’t make it into the picture)
1 T cider vinegar
¼ C horseradish
You basically make a white sauce. In a small saucepan melt the butter, stir in the flour and whisk in the juices. Then add the remaining ingredients, bring to a boil and stir until thickened.
I am not going to go into great detail on how to cook corned beef, the basics are on the package. In addition to the basic instructions I do add about 2 T brown sugar, 2 bay leaves along with the seasoning packet that is provided with the meat to the crockpot. And I place the meat over the top of the potatoes and carrots then cover with water. Cook about 7 ½ hours then add the cabbage for about 20 – 30 mins.