Servings
12 s
Ingredients
- 1 1/2 pounds Lean Corned Beef
- 3 quarts Water
- 2 pounds
- Black Peppercorns
- Nutmeg
- Mace
- Bay leaf
- Juniper Berries
- Cloves
- 4 ounce Prepared Horseradish,
- 2 quarts Corned Beef Broth
- 1 1/2 cups Heavy cream
- Salt
- Pepper
- 6 ounce
- 4 tablespoons Chives, Snipped
Directions
- Cook the corned beef with water and seasonings until tender.
- Remove from the broth.
- Trim Cube.
- De-fat the broth.
- Add the squash.
- Cook until tender.
- Cool.
- Use a food processor to puree.
- Add the cream and horseradish.
- Season to taste.
- Add the cubed corned beef.
- Sprinkle with toasted walnuts and chives immediately before serving.
- Chef Fritz Sonnenschmidt From: Joel Ehrlich Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:43:55 -0500 From: netdir@cyberspc.
- mb.
- ca (S.
- Pickell)