Reviewed on Mar. 19, 2011 by alshissler
I had never eaten corned beef brisket, much less prepared one, but last March I saw an inexpensive cut while grocery shopping and purchased it on impulse (a point cut, not flat). While searching for a way to prepare it, I came across this recipe. I was a little hesitant about the horseradish, but prepared it according to the recipe. This was by far the most tender and flavorful meat I have ever prepared and leftovers were just as good! I made it again in Dec. for company and was asked for the recipe. I just bought another one and am anticipating making it! It is so simple except for trimming the fat. Any suggestions? Thank you for sharing this delicious recipe!