rrob311
Administrator
Here is a sauce recipe for corned beef worth trying:
You take 1 part dijon mustard and an equal part of red currant jelly. I usually do 1/4 cup each. You mix them together in a small pan under low heat until it is mixed well and warm. Use more or less of each ingredient to taste. Some people prefer 2 parts jelly to 1 part mustard or whatever works.
I usually put the sauce in small containers for each person eating. Also leave the pan of sauce on warm or else it will solidify fast.
You take 1 part dijon mustard and an equal part of red currant jelly. I usually do 1/4 cup each. You mix them together in a small pan under low heat until it is mixed well and warm. Use more or less of each ingredient to taste. Some people prefer 2 parts jelly to 1 part mustard or whatever works.
I usually put the sauce in small containers for each person eating. Also leave the pan of sauce on warm or else it will solidify fast.