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Corned Beef:
4lb. of corned beef brisket
1 cup packed lt. brown sugar
1/4 cup yellow mustard

Potatoes:
3lb. of peeled or scrubbed "B" size new potatoes
2 cups of sour cream
1 stick of butter (softened)
2 tspn. of prepared horseradish
salt & white pepper
chives for garnish

You can prepare the meat two different ways: wrap the brisket in heavy duty foil and seal the edges well. place in a roasting pan and bake for 3 1/2 hours, or cook the meat in a crock pot on low for 8-10 hours (which I think turns out more tender this way). mix the brown sugar & mustard well and set aside. after meat is done, increase oven temp. or preheat oven to 350 degrees. spread mixture all over the brisket and bake uncovered for an additional 15 minutes.
while the brisket is cooking, cook the potatoes in a pot of boiling water until tender (about 15-20 minutes). drain the potatoes and mix with sour cream, butter, and horseradish and season with salt & pepper then stir gently. garnish with fresh chives.
 
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