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Corn beef stew with horseradish mash

Corn beef and horseradish are truly a dinner match made in heaven and Spencer Watts proves to us why with this recipe. 

YIELDS
2
 TO
4

Ingredients

Braised corned beef

  • 2 tablespoons olive oil
  • 3 lb corn beef (cut into large chunks)
  • 1 cup celery, large dice
  • 1 cup onion, largey diced
  • 1 cup carrot, largely diced
  • 1 cup parsnip, large diced
  • 2 tablespoons garlic, chopped
  • 1 cup pearl onions
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 2 cup baby cremini mushrooms
  • 1 cup coffee
  • 1 cup red wine
  • 1 1/2 litres beef stock
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Braised Vegetables

  • 1 cup carrots large pieces
  • 1 cup parsnips
  • 1 cup pearl onions
  • 1 cup chicken stock
  • 3 tablespoons unsalted Butter
  • 1/4 teaspoon salt

Horseradish mash

  • 1/3 cup fresh horseradish
  • 4 large Yukon gold potatoes
  • 1 teaspoon salt
  • 1 litre water
  • 3 tablespoons fresh grated horseradish
  • 1/2 cup cream
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1 sprig rosemary

Directions

Corned beef

  1. Preheat the oven to 325 degrees F. In a large Dutch oven, heat the olive oil. Sear the corn beef pieces on all sides and remove them from the pot. Add the mushrooms and sauté until slightly crisp. Add the onion, carrot, celery, parsnips and garlic. Sauté until the veg starts to soften ( about 5-6 minutes ). Add the rest of the ingredients and bring to a simmer. Place a tight-fitting lid or foil to the pot and braise in the oven until the corned beef is very soft and almost “falls off the bone.” Once cooked, remove the meat carefully from the braising liquid. And strain liquid. Allow liquid to settle and skim off any fat using a spoon. Place the starting and de-fatted sauce back into a clean sauce pot. Add the cornstarch and water in a small bowl and combine. Turn the heat on the sauce to medium once simmering, add the cornstarch water, and whisk to thicken. Once thick, add meat into the thickened sauce and reserve it warm for plating.

Braised vegetables

  1. Add the butter and stock in a medium-sized skillet, turn to medium-high heat, and allow the butter to melt. Once melted, add all the vegetables, cover with a lid and turn the heat to a simmer. Allow vegetables to cook until fork tender. Reserve warm for plating

 Horseradish mash

  1. Add the potatoes and horseradish in a sauce pot, cover with water, and simmer until the potatoes are soft and fork-tender. Strain potatoes and allow to steam for a minute; add potatoes and horseradish back to the pot and return to the stove. Add the remaining ingredients in a separate pot and heat until the butter is melted and the sauce is warm. Using a whisk, put down the potatoes until the potatoes almost start to come together, add in the hot liquid and whisk vigorously for 10 seconds. Reserve warm for plating 

To build

  1. Add a large dollop of mash to the centre of a dinner plate and make a volcano shape in the middle; place worn beef pieces in the middle of the mash, scatter the vegetables around the corned beef and drizzle with the sauce. Finish with a few rosemary sprigs and enjoy. 

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