Recipe: Corned Beef and Horseradish

CORNED BEEF AND HORSERADISH

1 (3 pound) corned beef
1 large onion
4 large potatoes, peeled
1 pound carrots, quartered and cut in one inch pieces
1 cabbage, quartered
FOR THE TOPPING:
9 tablespoons horseradish
3 tablespoons mayonnaise
1 tablespoon dill seeds

Boil corned beef with onion in large pot for 2 hours.

Add the potatoes and carrot; cook until done. For the last 20 minutes of cooking add the cabbage.

This process should take about three hours, but some corned beef take slightly more or less time so test with a fork.

Mix horseradish, mayonnaise and dill and set aside

Test corned beef for doneness. If tender, remove from pot. Leave cooked vegetables in the pot.

Put cooked, whole corned beef in an oven proof casserole dish. Spread a generous amount of horseradish, mayonnaise and dill mixture on the corned beef, add one half cup of the pot liquid.

Bake in preheated 450 degree F oven for 30 minutes.

Slice and serve with vegetables.

Servings: 4
Source: The Association for Dressing and Sauces