Corned Beef Horseradish Sauce: the tangy, creamy condiment that elevates your St. Patrick’s Day feast (or any corned beef craving!) from simple to sublime. Forget bland bites; we’re talking about a flavor explosion that will have your taste buds singing an Irish jig. Have you ever wondered why horseradish and corned beef are such a classic pairing? The answer lies in the horseradish’s ability to cut through the richness of the beef, providing a welcome zing that brightens every mouthful.

While the exact origins of pairing horseradish with beef are debated, its roots are deeply intertwined with Eastern European and Jewish culinary traditions. Horseradish, known for its pungent flavor, has been used for centuries as both a condiment and a medicinal herb. The combination likely evolved as a way to balance the saltiness and fattiness of preserved meats, creating a more palatable and enjoyable dining experience.

People adore this Corned Beef Horseradish Sauce because it’s incredibly easy to make, bursting with flavor, and adds a delightful creamy texture to the often-dense corned beef. The horseradish provides a spicy kick, the sour cream or mayonnaise lends a smooth richness, and a touch of vinegar or lemon juice adds a bright tang. It’s the perfect complement to the savory, salty corned beef, making each bite an unforgettable experience. Trust me, once you try this homemade version, you’ll never go back to store-bought again!

Ingredients:

For the Corned Beef:

3-4 pound corned beef brisket, preferably point cut (it’s more flavorful!)
1 large onion, quartered
4 carrots, peeled and chopped into 2-inch pieces
4 celery stalks, chopped into 2-inch pieces
4 cloves garlic, smashed
1 tablespoon black peppercorns
2 bay leaves
1 teaspoon dried thyme
Water, enough to cover the brisket

For the Horseradish Sauce:

1 cup mayonnaise (full-fat is best for flavor and texture)
1/4 cup prepared horseradish, drained (adjust to your spice preference!)
2 tablespoons sour cream (or Greek yogurt for a tangier flavor)
1 tablespoon Dijon mustard
1 tablespoon lemon juice, freshly squeezed
1 teaspoon white wine vinegar
1/2 teaspoon sugar (or honey)
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 tablespoon chopped fresh parsley (optional, for garnish and freshness)

Optional Serving Suggestions:

Rye bread, for sandwiches
Pickles, for a tangy contrast
Swiss cheese, for sandwiches
Coleslaw, for a classic pairing

Preparing the Corned Beef:

Rinse the Corned Beef: Take the corned beef brisket out of its packaging and rinse it thoroughly under cold running water. This helps to remove excess salt from the curing process. Don’t skip this step, unless you want a super salty final product!
Place in a Large Pot: Put the rinsed corned beef brisket into a large pot or Dutch oven. Make sure the pot is big enough to hold the brisket and all the vegetables, with enough room to cover everything with water.
Add Vegetables and Spices: Add the quartered onion, chopped carrots, chopped celery, smashed garlic cloves, black peppercorns, bay leaves, and dried thyme to the pot with the corned beef. These aromatics will infuse the brisket with flavor as it cooks.
Cover with Water: Pour enough cold water into the pot to completely cover the corned beef and the vegetables. The water level should be about an inch or two above the brisket.
Bring to a Boil, Then Simmer: Bring the water to a boil over high heat. Once it’s boiling, reduce the heat to low, cover the pot tightly, and let the corned beef simmer gently.
Simmer for 3-4 Hours: Simmer the corned beef for approximately 3 to 4 hours, or until it is fork-tender. The exact cooking time will depend on the size and thickness of your brisket. You should be able to easily insert a fork into the thickest part of the meat without much resistance. I usually check it after 3 hours and then every 30 minutes after that.
Check for Tenderness: To check for tenderness, insert a fork into the thickest part of the brisket. If the fork slides in easily and the meat feels soft and yielding, it’s ready. If it’s still tough, continue simmering for another 30 minutes and check again.

Making the Horseradish Sauce:

Combine Mayonnaise and Horseradish: In a medium-sized bowl, combine the mayonnaise and prepared horseradish. Start with the 1/4 cup of horseradish and then taste it. If you like a stronger horseradish flavor, you can add more, a teaspoon at a time, until you reach your desired level of spiciness. Remember, the flavor will mellow slightly as it sits.
Add Sour Cream and Dijon Mustard: Add the sour cream (or Greek yogurt) and Dijon mustard to the bowl. These ingredients will add creaminess and tanginess to the sauce.
Incorporate Lemon Juice and White Wine Vinegar: Add the freshly squeezed lemon juice and white wine vinegar to the bowl. These ingredients will brighten the flavor of the sauce and balance the richness of the mayonnaise.
Sweeten with Sugar or Honey: Add the sugar (or honey) to the bowl. A little bit of sweetness will help to balance the acidity of the lemon juice and vinegar and enhance the overall flavor of the sauce.
Season with Salt and Pepper: Season the sauce with salt and pepper to taste. Start with the recommended amounts and then adjust as needed.
Add Parsley (Optional): If you’re using fresh parsley, chop it finely and add it to the bowl. The parsley will add a touch of freshness and visual appeal to the sauce.
Mix Well: Use a whisk or a spoon to mix all of the ingredients together until they are well combined and the sauce is smooth and creamy.
Taste and Adjust: Taste the sauce and adjust the seasonings as needed. You may want to add more horseradish for a spicier flavor, more lemon juice for a tangier flavor, or more salt and pepper to taste.
Refrigerate: Cover the bowl with plastic wrap and refrigerate the horseradish sauce for at least 30 minutes to allow the flavors to meld together. The sauce will also thicken slightly as it chills. You can make this sauce a day or two in advance.

Slicing and Serving the Corned Beef:

Remove the Corned Beef from the Pot: Once the corned beef is fork-tender, carefully remove it from the pot using tongs or a slotted spoon. Place it on a cutting board and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
Identify the Grain: Before slicing, it’s important to identify the grain of the meat. The grain refers to the direction in which the muscle fibers run. Slicing against the grain will shorten these fibers, making the meat easier to chew. Look closely at the surface of the brisket to determine the direction of the grain.
Slice Against the Grain: Using a sharp knife, slice the corned beef against the grain into thin slices. Aim for slices that are about 1/4 inch thick. Slicing too thick can make the meat tough and chewy.
Serve Immediately: Serve the sliced corned beef immediately while it’s still warm. You can serve it on its own, with a side of the horseradish sauce, or use it to make sandwiches.

Serving Suggestions:

Corned Beef Sandwiches: One of the most classic ways to enjoy corned beef is in a sandwich. Pile the sliced corned beef onto rye bread, top with the horseradish sauce, and add your favorite toppings, such as Swiss cheese, pickles, and coleslaw.
Corned Beef and Cabbage: While this recipe focuses on the corned beef and horseradish sauce, you can certainly serve the corned beef with a side of cabbage. Simply add wedges of cabbage to the pot during the last hour of cooking.
Corned Beef Hash: Leftover corned beef can be used to make a delicious corned beef hash. Dice the corned beef and combine it with diced potatoes, onions, and peppers. Fry the mixture in a skillet until it’s crispy and golden brown.
Corned Beef Salad: Another great way to use leftover corned beef is to make a corned beef salad. Dice the corned beef and combine it with mayonnaise, celery, onion, and seasonings. Serve the salad on crackers or in sandwiches.
Horseradish Sauce as a Condiment: The horseradish sauce is not just for corned beef! It’s a versatile condiment that can be used to add flavor to a variety of dishes. Try it with roast beef, grilled chicken, or even vegetables.

Tips and Tricks for the Best Corned Beef:

Choose the Right Cut: I prefer the point cut of the brisket because it has more fat and connective tissue, which results in a more flavorful and tender final product. The flat cut is leaner, but it can be drier if not cooked properly.
Don’t Overcook: Overcooked corned beef can be dry and tough. Be sure to check for tenderness frequently during the last hour of cooking.
Let it Rest: Allowing the corned beef to rest before slicing is crucial for retaining its juices and ensuring a tender final product.
Slice Against the Grain: Slicing against the grain is essential for making the meat easier to chew.
Conclusion:

This Corned Beef Horseradish Sauce isn’t just another condiment; it’s a flavor explosion waiting to happen, and trust me, you absolutely need this in your life! The creamy coolness of the base perfectly balances the salty, savory richness of corned beef, while the horseradish delivers that unforgettable, sinus-clearing kick that will wake up your taste buds. It’s a symphony of flavors that elevates any corned beef dish from ordinary to extraordinary.

But the beauty of this recipe lies not only in its incredible taste but also in its versatility. While it’s undeniably the perfect partner for classic corned beef and cabbage, don’t limit yourself! Imagine dolloping it onto a Reuben sandwich for an extra layer of zesty goodness. Or, try using it as a dipping sauce for roasted vegetables like asparagus or Brussels sprouts. It’s also fantastic spread on crackers with smoked salmon or stirred into mashed potatoes for a surprising and delicious twist.

For serving suggestions, consider offering it alongside a platter of sliced corned beef with rye bread and pickles for a traditional Irish-American feast. It’s also a welcome addition to any St. Patrick’s Day celebration. If you’re feeling adventurous, try incorporating it into deviled eggs for a unique and flavorful appetizer.

And speaking of variations, the possibilities are endless! If you prefer a milder flavor, start with a smaller amount of horseradish and add more to taste. For a sweeter note, try adding a touch of honey or maple syrup. A squeeze of lemon juice can also brighten the flavors and add a refreshing tang. If you’re looking for a spicier kick, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce. You can also experiment with different types of horseradish, such as freshly grated horseradish root for an even more intense flavor.

I truly believe this Corned Beef Horseradish Sauce will become a staple in your kitchen. It’s quick, easy to make, and adds a burst of flavor to so many dishes. It’s the kind of recipe that you’ll find yourself reaching for again and again, whether you’re serving a holiday meal or just looking to add a little something special to your everyday cooking.

So, what are you waiting for? Gather your ingredients, follow the simple steps, and prepare to be amazed. I’m confident that you’ll love this recipe as much as I do. And more importantly, I’m eager to hear about your experience!

Once you’ve tried it, please come back and share your thoughts in the comments below. Did you make any variations? What did you serve it with? I’m always looking for new ideas and inspiration, and I’m sure other readers would love to hear about your culinary adventures as well. Don’t be shy let me know what you think! I can’t wait to hear how you’ve made this recipe your own. Happy cooking!

Corned Beef Horseradish Sauce: The Ultimate Guide to Flavor

Tender, flavorful corned beef brisket simmered with aromatic vegetables and spices, served with a creamy, tangy homemade horseradish sauce. Perfect for sandwiches or a classic corned beef and cabbage dinner.

Prep Time20 minutes

Cook Time180 minutes

Total Time200 minutes

Category: Dinner

Yield: 6-8 servings

Save This Recipe

Ingredients

3-4 pound corned beef brisket, preferably point cut

1 large onion, quartered

4 carrots, peeled and chopped into 2-inch pieces

4 celery stalks, chopped into 2-inch pieces

4 cloves garlic, smashed

1 tablespoon black peppercorns

2 bay leaves

1 teaspoon dried thyme

Water, enough to cover the brisket

1 cup mayonnaise (full-fat is best)

1/4 cup prepared horseradish, drained (adjust to taste)

2 tablespoons sour cream (or Greek yogurt)

1 tablespoon Dijon mustard

1 tablespoon lemon juice, freshly squeezed

1 teaspoon white wine vinegar

1/2 teaspoon sugar (or honey)

1/4 teaspoon salt (or to taste)

1/4 teaspoon black pepper (or to taste)

1 tablespoon chopped fresh parsley (optional)

Instructions

Rinse the Corned Beef: Rinse the corned beef brisket thoroughly under cold running water.

Place in a Large Pot: Put the rinsed corned beef brisket into a large pot or Dutch oven.

Add Vegetables and Spices: Add the quartered onion, chopped carrots, chopped celery, smashed garlic cloves, black peppercorns, bay leaves, and dried thyme to the pot with the corned beef.

Cover with Water: Pour enough cold water into the pot to completely cover the corned beef and the vegetables.

Bring to a Boil, Then Simmer: Bring the water to a boil over high heat. Once boiling, reduce heat to low, cover tightly, and simmer gently.

Simmer for 3-4 Hours: Simmer for 3-4 hours, or until fork-tender. Check after 3 hours, then every 30 minutes.

Check for Tenderness: Insert a fork into the thickest part of the brisket. If it slides in easily, it’s ready.

Combine Mayonnaise and Horseradish: In a medium bowl, combine mayonnaise and horseradish. Adjust horseradish to your spice preference.

Add Sour Cream and Dijon Mustard: Add sour cream (or Greek yogurt) and Dijon mustard to the bowl.

Incorporate Lemon Juice and White Wine Vinegar: Add lemon juice and white wine vinegar to the bowl.

Sweeten with Sugar or Honey: Add sugar (or honey) to the bowl.

Season with Salt and Pepper: Season with salt and pepper to taste.

Add Parsley (Optional): If using, add chopped fresh parsley to the bowl.

Mix Well: Whisk or spoon to mix all ingredients until well combined and smooth.

Taste and Adjust: Taste and adjust seasonings as needed.

Refrigerate: Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Remove the Corned Beef from the Pot: Carefully remove the corned beef from the pot and place on a cutting board. Let it rest for 10-15 minutes.

Identify the Grain: Identify the grain of the meat.

Slice Against the Grain: Slice against the grain into thin slices (about 1/4 inch thick).

Serve Immediately: Serve immediately.

Notes

For the most flavorful corned beef, use the point cut of the brisket.

Don’t overcook the corned beef, as it can become dry and tough. Check for tenderness frequently during the last hour of cooking.

Letting the corned beef rest before slicing is crucial for retaining its juices and ensuring a tender final product.

Slicing against the grain is essential for making the meat easier to chew.

The horseradish sauce can be made a day or two in advance.

Serve with rye bread, pickles, Swiss cheese, and coleslaw for a classic corned beef sandwich.

Leftover corned beef can be used to make corned beef hash or corned beef salad.