CORNED BEEF w/HORSERADISH SAUCE

By BobD

Ingredients

• 8 cups water
• 1 1/4 cup kosher salt
• 1 cup sugar
• 3 tablespoons pickling spices
• 1 4-pound brisket.

Preparation

Step 1

In a medium pot, over high heat, combine the water, salt, sugar and the pickling spices.

Boil, uncovered, until the sugar and salt are dissolved, about 1 minute.

Transfer the liquid to a container large enough for the liquid and the brisket.

Refrigerate the container until the liquid is cool.

Place the brisket in the container with the liquid, weighing it down with a heavy object to keep it submerged.

Refrigerate the brisket in the liquid for at least 8 days and up to 12 days, turning the brisket each day.

Boil the brisket, covered, with its liquid until tender, about 3 hours.

Serve with horseradish sauce (recipe follows).

Horseradish Sauce for Corned Beef or Brisket

1/2 cup heavy cream

3 tablespoons well-drained prepared horseradish

1 tablespoon finely minced shallot

1/2 teaspoon kosher salt

Pinch freshly ground black pepper.

In a small bowl, beat the heavy cream until it just begins to hold soft peaks. (Do not overbeat.)

Gently whisk in the horseradish, shallot, salt and pepper. Chill until ready to serve.

This sauce goes particularly well with leftover corned beef or brisket.

Yield: 1 cup.