Corned Beef And Cabbage With Irish Mustard Sauce

⏱ 270 min · 🍽️ 6 Servings · 🧂 17 Ingredients

Ingredients

  • 1 bay leaf
  • 1 tbsp. butter, melted
  • 1 (2 lb.) cabbage, cut into wedges
  • 1 large carrot, scraped and sliced
  • 1/4 c. cider vinegar (good quality)
  • 1 (4 lb.) corned beef brisket
  • 1 tbsp. cornstarch
  • 1 tsp. dry mustard
  • 2 egg yolks, beaten
  • 1 bunch fresh parsley
  • 1 tsp. horseradish
  • 2 lbs. new potatoes, peeled
  • 3 medium onions
  • 1/4 teaspoon pepper
  • 1/2 tsp. salt
  • 2 tsp. sugar
  • 1 c. water

Instructions

  1. Combine corned beef and water to cover in a large Dutch oven; bring to a boil then remove from heat.
  2. Drain.
  3. Add fresh water to cover.
  4. Add onion, carrot, parsley, bay leaf, and pepper. Bring to a boil once again, then reduce to a low simmer. Skim off foam, if necessary. Cover and simmer 4 hours or until tender.
  5. Remove onion and parsley.
  6. Add potatoes to Dutch oven. Simmer 10 minutes.
  7. Add cabbage wedges, and simmer 20 minutes or until vegetables are tender.
  8. Remove and discard bay leaf.To make the Irish Mustard Sauce, combine cornstarch, sugar, dry mustard and salt in a medium saucepan; stir well.
  9. Add water and cook over low heat, stirring constantly, until thickened.
  10. Remove from heat. Stir in vinegar, butter and horseradish. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, until thickened.
  11. Transfer corned beef and vegetables to a serving platter.
  12. Serve with Irish Mustard Sauce.
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Corned Beef And Cabbage With Irish Mustard Sauce
📖 foodista.com
gluten free

Corned Beef And Cabbage With Irish Mustard Sauce

The recipe Corned Beef And Cabbage With Irish Mustard Sauce could satisfy your European craving in about 4 hours and 30 minutes. This recipe serves 6 and costs $5.39 per serving.

⏱

Cook time

270 min

🍽️

Servings

6

🧂

Ingredients

17

View Original ↗

Nutrition

per serving

835 kcal

Calories

51 g

Protein

49 g

Fat

46 g

Carbs

Ingredients

For 6 servings

Estimated cost~€32.95 · ~€5.50/serving
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Instructions

  1. 1

    Combine corned beef and water to cover in a large Dutch oven; bring to a boil then remove from heat.

  2. 2

    Drain.

  3. 3

    Add fresh water to cover.

  4. 4

    Add onion, carrot, parsley, bay leaf, and pepper. Bring to a boil once again, then reduce to a low simmer. Skim off foam, if necessary. Cover and simmer 4 hours or until tender.

  5. 5

    Remove onion and parsley.

  6. 6

    Add potatoes to Dutch oven. Simmer 10 minutes.

  7. 7

    Add cabbage wedges, and simmer 20 minutes or until vegetables are tender.

  8. 8

    Remove and discard bay leaf.To make the Irish Mustard Sauce, combine cornstarch, sugar, dry mustard and salt in a medium saucepan; stir well.

  9. 9

    Add water and cook over low heat, stirring constantly, until thickened.

  10. 10

    Remove from heat. Stir in vinegar, butter and horseradish. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, until thickened.

  11. 11

    Transfer corned beef and vegetables to a serving platter.

  12. 12

    Serve with Irish Mustard Sauce.

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