Ingredients
1/4 cup prepared horseradish
4-5 pounds corned beef
1 1/2 cups water
3 thick onion slices
8 whole cloves
8 peppercorns
1/4 teaspoon coriander
1/4 teaspoon caraway seeds
1 bay leaf
1 clove garlic, halved
1 stalk celery, halved
1 carrot, halved
2-4 sprigs fresh parsley, rinsed
1/4 cup GOLDEN BLOSSOM HONEY
1/8 teaspoon ground cloves
1 can artichoke hearts in water, drained
Sauce:
1 cup sour cream
Mix ingredients together and chill.
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
In a 3 quart microwave safe casserole, place corned beef fat side down. Add water. Stud onions with whole cloves and add to corned beef along with peppercorns, coriander, caraway seeds, bay leaf, garlic, celery, carrot and parsley. Cover. Microwave on HIGH 10-12 minutes or until boiling. Turn meat over. Microwave on LOW one hour and twenty minutes, or until fork-tender, turning meat over at halftime. Remove from microwave. Combine honey and ground cloves. Brush mixture onto meat. Add artichokes. Cover and microwave on LOW for 10 minutes. Remove from microwave and let stand for 10 minutes. Carve corned beef across the grain and serve with artichokes and horseradish sauce. Can be accompanied with boiled potatoes or white onions, if desired. Note: Corned beef can also be cooked in the traditional manner according to package directions.
