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:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

Quickview
834k Calories
51g Protein
49g Total Fat
45g Carbs
44% Health Score
Limit These
Calories
834k
42%

Fat
49g
76%

  Saturated Fat
16g
101%

Carbohydrates
45g
15%

  Sugar
10g
12%

Cholesterol
233mg
78%

Sodium
3951mg
172%

Get Enough Of These
Protein
51g
103%

Vitamin K
275µg
263%

Vitamin C
184mg
224%

Vitamin B12
5µg
92%

Selenium
62µg
90%

Vitamin B6
1mg
81%

Vitamin B3
13mg
67%

Zinc
9mg
65%

Vitamin A
3104IU
62%

Potassium
1983mg
57%

Phosphorus
533mg
53%

Iron
7mg
44%

Vitamin B2
0.65mg
38%

Folate
141µg
35%

Fiber
8g
35%

Manganese
0.69mg
34%

Copper
0.58mg
29%

Vitamin B5
2mg
28%

Magnesium
109mg
27%

Vitamin B1
0.4mg
27%

Calcium
141mg
14%

Vitamin E
0.63mg
4%

Vitamin D
0.36µg
2%

covered percent of daily need
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