Corned Beef And Cabbage With Irish Mustard Sauce
Forget going out to eat or ordering takeout every time you crave European food. Try making Corned Beef And Cabbage With Irish Mustard Sauce at home. For $5.39 per serving, you get a main course that serves 6. One portion of this dish contains approximately 51g of protein, 49g of fat, and a total of 835 calories. It is perfect for st. patrick day. This recipe from Foodista has 27 fans. If you have bay leaf, salt, dry mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours and 30 minutes. It is a good option if you're following a gluten free diet. With a spoonacular score of 90%, this dish is excellent. If you like this recipe, you might also like recipes such as Irish Channel Corned Beef and Cabbage, Corned Beef and Cabbage Stromboli with Guinness Mustard, and Sheila's Famous Mustard-Glazed Corned Beef and Cabbage.
Servings: 6
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
Equipment:
dutch oven
sauce pan
Cooking instruction summary:
- Combine corned beef and water to cover in a large Dutch oven; bring to a boil then remove from heat. Drain. Add fresh water to cover. 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.
- Remove onion and parsley. Add potatoes to Dutch oven. Simmer 10 minutes. Add cabbage wedges, and simmer 20 minutes or until vegetables are tender. Remove and discard bay leaf.
- To make the Irish Mustard Sauce, combine cornstarch, sugar, dry mustard and salt in a medium saucepan; stir well. Add water and cook over low heat, stirring constantly, until thickened. 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.
- Transfer corned beef and vegetables to a serving platter. Serve with Irish Mustard Sauce.
Step by step:
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.
Nutrition Information:
covered percent of daily need
