Corned Beef with Emerald Isle Mousse

Emerald Isle Onion Dill Horseradish Dip, Horseradish Mustard, heavy cream and fresh dill make a delicious mousse perfect for corned beef.

Ingredients

  • Corned Beef:
  • 3 lbs. Corned beef brisket
  • 1 tsp. Black peppercorns
  • 1 Onion, peeled, cut in half
  • 1 Bay leaf
  • 1/2 Tbsp. Mustard seeds
  • 4 cups Chicken stock, low sodium
  • Emerald Mousse:
  • 1 cup Heavy cream, whipped to soft peaks
  • 2/3 cup Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip
  • 1 Tbsp. Robert Rothschild Farm Horseradish Mustard
  • 3 Tbsp. Fresh dill, chopped
  • Directions
    1. Corned Beef:
    2. In a large Dutch oven, place the beef brisket, peppercorns, onion, bay leaf and mustard seeds. Fill pan with chicken stock - if it doesn't cover everything, add water to cover plus 1 inch.
    3. Bring to a boil then reduce heat to a simmer and cook for 2 to 3 hours, or until meat just begins to be pulled apart with a fork.
    4. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
    5. Remove meat from the pot and place onto a serving dish and let rest for 15 minutes.
    6. Slice thin and serve with Emerlad Isle Mousse.
    7. Emerald Isle Mousse:
    8. In a large bowl fold in the Emerald Isle Onion Dill Horseradish Dip, Horseradish Mustard and fresh dill into the whipped cream until combined.
    9. Season with salt and white pepper to taste. Chill.
    10. Top warmed slices of corned beef with the Emerald Mousse.

Products used in this recipe

Horseradish Mustard
Horseradish Mustard
$7.29
   

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