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Ingredients
US|METRIC
6 SERVINGS
- 4 lb. corned beef (flat cut)
- 4 bay leaves (large)
- 8 whole peppercorns
- 1 tsp. dried thyme
- peppercorns
- thyme
- corned beef
- bay leaves
- 1 onion (cut into quarters)
- 2 cans low sodium chicken broth (14 oz. each)
- water (as needed to cover the corned beef)
- 1/3 cup sour cream (I use full-fat sour cream for a sauce like this, but you can use light if you prefer)
- 1/3 cup mayo (I use full-fat mayo for a sauce like this, but you can use light if you prefer)
- 3 Tbsp. cream (style horseradish, or more to taste)
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