Corned Beef with Horseradish Mustard Sauce

1. 1

   In a kettle combine the corned beef with enough cold water to cover it by 2 inches, bring the water just to a boil, skimming the froth, and simmer the corned beet, covered, for 3 hours, or until it is tender.

2. 2

   (Do not let the cooking liquid boil.)

3. 3

   Remove the kettle from the heat and let the corned beef stand in the cooking liquid 20 minutes.

4. 4

   In a small bowl stir together the horseradish and the mustard.

5. 5

   Transfer the corned beef to a cutting board and with a sharp knife remove all but a very thin layer of fat.

6. 6

   Cut the corned beef across the grain into 1/4-inch-thick slices and serve it with the sauce.

* Per serving · 4 servings · Values may vary.