Corned Beef with Dilled Cream Cheese Potato Salad and Mustard Sauce

2-3 pound corned beef brisket

4 large red potatoes

1/4 cup diced sweet onions

1/4 cup minced dill pickles

2 tablespoons minced dill

1/4 cup sour cream

3 ounce package cream cheese, softened

1 teaspoon salt

½ teaspoon pepper

Wrap corned beef brisket with 2 layers of aluminum foil and seal tightly. Place in a baking dish (some of the juice almost always leaks out no matter how well it is wrapped and the dish will also give you something to put the corned beef and its liquid in to serve it in when it’s done). Wrap the potatoes in foil also (keeps the skins soft). Place the corned beef and potatoes in the oven at 350. When the potatoes are done, about 30 to 40 minutes, remove them and place them in a bowl and let them cool about 20 minutes or so. Cut up each potato into bite size pieces and return to bowl. Add onions, pickles and dill to the potatoes. Mix sour cream with the cream cheese and gently mix it with the vegetables. Can be served warm or cold. Make the mustard sauce and by now the corned beef should be tender, it should take about 30 minutes per pound, approximately, depending on how tender you like it. I like it really tender but cooking it in foil like this traps the flavor and juices in the meat. Open the foil in the dish so that the sliced meat can bathe in their own juice and a little bit spilled on the meat on your plate is most excellent. Serve with the potato salad and the warm mustard sauce, which is also good on steamed broccoli if you wanted to serve that with your dinner.

Mustard Sauce

2 tablespoons olive oil

1/4 cup minced green onions

2 tablespoons fresh dill

2 tablespoons flour

½ cup beer

½ cup cream

1 tablespoon grainy mustard

2 tablespoon fresh lemon juice

1 tablespoon prepared horseradish

Salt and pepper to taste

Heat olive oil in a small saucepan and add green onions and dill. After a minute stir in flour and when flour in incorporated with the oil add the beer and mix well. When the sauce begins to thicken stir in the cream, mustard, lemon juice and horseradish. Taste and add salt if needed. If the sauce is too thick mix in a little more beer. (If you don’t want to use beer you can use broth)

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