Recipe for corned beef with tangy horseradish-mustard sauce (pressure cooker, slow cooker or stovetop)
Growing up not in the St. Patrick's Day tradition, but in the corned-beef-on-rye-at-the-deli tradition, I'm a huge fan of corned beef. Fortunately, right after St. Patrick's Day, corned beef goes on sale in my local supermarket, and I snag a few pieces of low-sodium flat-cut corned beef to stash in the freezer. (Low sodium is the key, so be sure to look for that on the label.) Usually I cook it in the slow cooker, or even on the stove top, but this year I put my new electric pressure cooker to the test. I don't want to brag, but, honestly, this was the best corned beef I've ever made, and it was by far the easiest. No fussing required, ready in under two hours, perfectly tender, not salty, great for sandwiches the next day. All around perfect, with a kick from horseradish in the mustard sauce. Skip the traditional New England boiled dinner of corned beef and soggy vegetables: serve your corned beef with a platter of oven-roasted carrots, cabbage and potatoes, or this roasted cabbage, apple and pecan salad.