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Condiment for corned beef?

dfrostnh Mar 9, 2009 10:23 AM

What do you serve with your corned beef "boiled dinner"? I have never been able to duplicate a tasty and simply horseradish sauce I once had at a Grange supper. I'd love a recipe but I'd also like to consider some other kind of condiment since my husband doesn't care for the horseradish sauce.

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  1. j
    jpc8015 RE: dfrostnh Mar 9, 2009 10:29 AM

    I prefer Dijon mustard.

    1. LadyOnO2 RE: dfrostnh Mar 9, 2009 10:43 AM

      I like the Polish mustard (i.e. Kosciuszko), or Russian (some call it Thousand Island) Dressing. I've also used the Chinese mustard in those little take-out packets.

      1. Amuse Bouches RE: dfrostnh Mar 9, 2009 10:48 AM

        Colman's English Mustard. Dijon mustard in a pinch, but nothing tops Colman's.


        1. steve h. RE: dfrostnh Mar 9, 2009 10:48 AM

          gulden's mustard. i'm assuming you have the requisite canned white potatoes and the canned baby le sueur peas.

          1. n
            nemo RE: dfrostnh Mar 9, 2009 10:54 AM

            The best horseradish sauce I ever had was just heavy whipping cream, lightly whipped to soft peak, prepared horseradish mixed in to taste.

            Since LadyOnO2 suggested Russian dressing which is usually on a Reuben sandwich, maybe you could make a Swiss cheese sauce (Swiss also on a Reuben). That would be good on the vegetables and potatoes, too. Add a little beer, if you're so inclined.

            1. coney with everything RE: dfrostnh Mar 9, 2009 12:29 PM

              German mustard, like Loewensenf or such. It's got a bite but not crazy hot.

              I made a horseradish sauce with my Christmas rib-eye roast that was nothing but horseradish and sour cream, plus salt/pepper. The fans went wild.

              1. h
                hankstramm RE: dfrostnh Mar 9, 2009 12:33 PM

                It's much better if you braise, rather than boil the beef...

                1. d
                  dijon RE: dfrostnh Mar 9, 2009 01:34 PM

                  We have always enjoyed "Sauce Albert" out of the Joy of Cooking, instructions call for a bechamel created with a butter and flour roux, add milk, thicken, finish with some prepared horseradish, cream, dry mustard, salt and pepper to taste. A not to be lost classic sauce and perfect accompaniment to the New England Boiled dinner.

                  2 Replies
                  1. re: dijon
                    dfrostnh RE: dijon Mar 10, 2009 05:16 AM

                    Thanks for the ideas. My mustard collection is low so I appreciate tips on some new ones to try. The simple horseradish and slightly whipped cream or sour cream might be the one I had at the Grange supper but Sauce Albert looks very interesting.
                    I was planning on cooking the corned beef in my slow cooker while I'm at work. We have our extended family dinner on Thursday nights so I have to rely on some good cooking tricks to have dinner ready within half an hour of getting home. If I braised the corned beef the night before and re-heated the next day, would it taste even better than serving it right after braising?

                    1. re: dfrostnh
                      phantomdoc RE: dfrostnh Mar 10, 2009 07:49 AM

                      You can do slow cooker and then "crisp up" in the oven braise for 1/2 hour.


                      I like coleslaw and Russian with horseradish mostly, brown mustard for a change.

                  2. PattiCakes RE: dfrostnh Mar 10, 2009 06:37 AM

                    My mother always served hers with mustard. I like a grainy variety, but my husband like good ol' yellow. We also have cider vinegar on the table to put on the cabbage & the root vegetables.

                    Don't forget to save your broth! It makes awesome split pea or bean soup!

                    1. d
                      dkenworthy RE: dfrostnh Mar 10, 2009 07:23 AM

                      I like sour cream (pref Knudsen's) mixed with a tiny bit of Dijon mustard (about 1/2 t. per 1/2 c. sour cream), fresh ground white pepper, and a generous quantity of horseradish (I like Tule Lake, in the fridge section at grocery). This is also good leftover on sandwiches and hash.

                      1. BobB RE: dfrostnh Mar 10, 2009 07:24 AM

                        I prefer fresh homemade horseradish, not horseradish sauce. Just pure grated root with enough white vinegar to make a paste, and nothing else. Easy to do in a food processor and SO much more kick than a cream-based sauce! Low-cal, too.

                        1. chef chicklet RE: dfrostnh Mar 10, 2009 08:26 AM

                          I love to serve horseradish, straight up no fooling around. The kind that takes the top of your head off.
                          Horseradish sauce made with sour cream, mayonaise parsley chopped teeny tiny, and red onion, lemon juice and sea salt and crracked black pepper-yum
                          Mustard should be a coarse ground and hot/spicy German mustard.
                          A sweet mustard, for those that want less heat
                          and English mustard and Dijon mustard -for me
                          You can bet Gouldens will be on the table for my husband
                          What you won't see is the bright yellow mustard - I love it, it just won't be on the table
                          Mayonnaise - Usually purchased
                          This is my opportunity to pull out all the mustards and breads, it's a feast!
                          Looking forward to it!

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