CORNED BEEF BRISKET BOIL WITH HORSERADISH SAUCE

CORNED BEEF BRISKET BOIL WITH HORSERADISH SAUCE RECIPE

INGREDIENTS

• 4 lb. fresh beef brisket
• 1 1/2 tsp. salt
• Boiling water
• 1 tsp. dried parsley
• 4 peppercorns
• 1/2 tsp. thyme
• 2 onions, peeled
• 2 scraped carrots
• 1 peeled parsnip
• 1 peeled turnip (sm.)
• 1 bay leaf
• Horseradish Sauce (below)

SAUCE:

• 3 tbsp. flour
• 3 tbsp. butter
• 1 c. milk, hot
• 1 c. beef bouillon
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. horseradish or more to your own taste
• Pinch of nutmeg

INSTRUCTIONS
Cut top layer of fat from beef brisket. Rub with salt and place in pot. Cover with boiling water. Bring to boil quickly and boil 10 minutes. Skim top. Add parsley, corns, thyme. Cover pot and simmer for 3 hours. For last hour cooking, add vegetables and bay leaf. Beef brisket Meat is tender when pierced through with fork and meat slides down off fork. Serve with parsley buttered boiled potatoes and horseradish sauce on sliced beef.

Horseradish Sauce: Melt butter, stir in flour; add hot milk and stock, stirring constantly and cook until well blended. Add salt and pepper and nutmeg. Mix well. Stir in horseradish.
The beef brisket recipe is ready to serve.....sauce can be doubled, if desired. Nice taste !