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. One portion of this dish contains around 51g of protein, 49g of fat, and a total of 835 calories. It is perfect for st. patrick day. 27 people have made this recipe and would make it again. A few people really liked this main course. It is a good option if you're following a gluten free diet. It is brought to you by Foodista. A mixture of egg yolks, parsley, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 89%, this dish is great. Similar recipes are Irish Channel Corned Beef and Cabbage, Corned Beef and Cabbage (Irish Boiled Dinner), and Corned Beef and Cabbage Stromboli with Guinness Mustard.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 bay leaf
- 1 tbsp butter
- 2 lb cabbage
- 1 large carrot
- 0.25 c cider vinegar
- 4 lb corned beef brisket
- 1 tbsp cornstarch
- 1 tsp mustard
- 2 egg yolks
- 1 bunch parsley
- 1 tsp horseradish
- 2 lbs new potatoes
- 3 medium onions
- 0.25 teaspoon pepper
- 0.5 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.