Ale Braised Corned Beef with Horseradish Gravy Swedish Style
Indulge in the robust flavors of this Ale Braised Corned Beef with Horseradish Gravy, Swedish Style—a comforting and elegant twist on a classic dinner. Slow-braised in rich dark or amber ale with aromatic vegetables and warming spices, the corned beef becomes melt-in-your-mouth tender after hours in the oven. The dish is elevated further with a creamy, tangy horseradish gravy made from the braising liquid, adding a distinctive Scandinavian-inspired flair. Topped with fresh dill for a bright and vibrant garnish, this hearty entrée is perfect for special family gatherings or holiday feasts. Pair it with boiled potatoes or rustic bread for a meal that’s sure to impress. Keywords: ale braised corned beef, horseradish gravy, Swedish-style recipe, comforting dinner idea, oven-braised beef.
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Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 4 garlic cloves
- 3 bay leaves
- 10 black peppercorns
- 24 fluid ounces ale (dark or amber)
- 16 fluid ounces water
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 0.5 cups heavy cream
- 2 tablespoons prepared horseradish
- 0.5 teaspoons salt
- 0.25 teaspoons ground white pepper
- 2 tablespoons fresh dill (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Pat the corned beef brisket dry with paper towels to remove excess moisture. Set aside.
Peel and quarter the onion. Chop the carrots and celery into large chunks. Smash the garlic cloves with the side of a knife to release their flavor.
In a large Dutch oven or oven-safe pot, place the corned beef brisket fat-side up. Arrange the onion, carrots, celery, garlic, bay leaves, and black peppercorns around the beef.
Pour the ale and water into the pot, ensuring the brisket is mostly submerged. Cover the pot with a lid or aluminum foil.
Place the pot in the preheated oven and braise for 3 to 4 hours, or until the corned beef is fork-tender.
Once cooked, remove the pot from the oven. Carefully transfer the corned beef to a cutting board, tent it with foil, and let it rest for 10–15 minutes. Strain and reserve 2 cups of the braising liquid for the gravy.
To make the horseradish gravy, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute to create a roux.
Gradually whisk in the reserved braising liquid, ensuring no lumps remain. Bring the mixture to a simmer and cook for 5–7 minutes, stirring often, until slightly thickened.
Stir in the heavy cream, prepared horseradish, salt, and white pepper. Adjust seasoning to taste.
Slice the corned beef against the grain into thin slices. Serve warm, topped with the horseradish gravy and garnished with fresh dill.
Nutrition Facts
Calories |
4705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.0 g | 371% | |
| Saturated Fat | 145.1 g | 726% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 1563 mg | 521% | |
| Sodium | 13627 mg | 592% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 44.5 g | ||
| Protein | 354.1 g | 708% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 1699 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
