Ingredients for Ale Braised Corned Beef With Horseradish Gravy Swedish Style
- 3-4 lbs corned beef brisket
- 1 teaspoon black peppercorns and fresh ground black pepper to taste
- 1 tablespoon canola oil
- 3 carrots, peeled and sliced
- 1 large onion, chopped
- 3 celery ribs, sliced
- 2 tablespoons dark brown sugar
- 1 teaspoon dried thyme
- 1 cup ale (such as Guinness or other dark beer)
- 1 tablespoon dijon mustard
- 1 head of cabbage, cut into 8 wedges (optional)
- Milk (not specified in recipe)
- 2 tablespoons prepared horseradish
- Corned Beef (quantity linked to Corned Beef Brisket)
- Cornstarch (not specified in recipe)
- fresh parsley, chopped (for garnish)
- 3 cups beef broth
- 2 bay leaves
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup sour cream
- salt to taste
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How to Make Ale Braised Corned Beef With Horseradish Gravy Swedish Style
- Preheat oven to 325°F (160°C).
- In a large Dutch oven or oven-safe pot, brown the corned beef on all sides over medium-high heat.
- Remove corned beef from pot and set aside.
- Add butter to the pot and sauté onion, carrots, and celery until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in beef broth and ale, ensuring no lumps form.
- Return corned beef to the pot. Add bay leaves and peppercorns.
- Bring to a simmer, then cover and transfer to the preheated oven.
- Braised for 250 minutes, or until beef is fork-tender.
- Remove corned beef from the pot and let it rest for 10 minutes before slicing.
- Strain the braising liquid into a saucepan, discarding solids.
- In the same saucepan, whisk in horseradish and sour cream. Simmer gently for 5 minutes, or until slightly thickened.
- Season gravy with salt and pepper to taste.
- Slice corned beef and serve with horseradish gravy. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
142 g
Sugar
56g
Fat
58g
Carbs
10g
