Corned Beef and Cabbage with Irish Mustard Sauce

December 3, 2024

270

hard

6

  • Cook the Corned Beef:
    • Place the corned beef in a large Dutch oven and cover with water. Bring to a boil, then remove from heat and drain.
    • Refill the pot with fresh water to cover the corned beef. Add the onion, carrot, parsley, bay leaf, and pepper.
    • Bring to a boil again, then reduce to a low simmer. Skim off foam as needed. Cover and simmer for about 4 hours, or until the corned beef is tender.
  • Cook the Vegetables:
    • Remove the onion and parsley from the pot.
    • Add potatoes and simmer for 10 minutes. Then, add cabbage wedges and simmer for an additional 20 minutes, or until the vegetables are tender.
    • Discard the bay leaf.
  • Prepare the Irish Mustard Sauce:
    • In a medium saucepan, whisk together cornstarch, sugar, dry mustard, and salt. Gradually stir in water.
    • Cook over low heat, stirring constantly, until the mixture thickens. Remove from heat.
    • Stir in vinegar, butter, and horseradish.
    • Gradually mix about 1/4 of the hot sauce into the egg yolks to temper them. Return the yolk mixture to the saucepan, stirring constantly. Cook over low heat until thickened.
  • Serve:
    • Transfer the corned beef and vegetables to a serving platter. Serve hot with the Irish Mustard Sauce on the side.
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Ingredients:

Adjust Servings
1 bay leaf
1tbsp butter melted
2lb cabbage cut into wedges
1large carrot sliced
0.25c cider vinegar ()
4lb corned beef brisket
1tbsp cornstarch
1tsp mustard dry
2 egg yolks beaten
1bunch parsley fresh
1tsp horseradish
2lbs new potatoes peeled
3medium onions
0.25teaspoon pepper
0.5tsp salt
2tsp sugar
1c water

Directions

1.
Cook the Corned Beef
1. Place the corned beef in a large Dutch oven and cover with water. Bring to a boil, then remove from heat and drain. | 2. Refill the pot with fresh water to cover the corned beef. Add the onion, carrot, parsley, bay leaf, and pepper. | 3. Bring to a boil again, then reduce to a low simmer. Skim off foam as needed. Cover and simmer for about 4 hours, or until the corned beef is tender.
Mark as complete
2.
Cook the Vegetables
1. Remove the onion and parsley from the pot. | 2. Add potatoes and simmer for 10 minutes. Then, add cabbage wedges and simmer for an additional 20 minutes, or until the vegetables are tender. | 3. Discard the bay leaf.
Mark as complete
3.
Prepare the Irish Mustard Sauce
1. In a medium saucepan, whisk together cornstarch, sugar, dry mustard, and salt. Gradually stir in water. | 2. Cook over low heat, stirring constantly, until the mixture thickens. Remove from heat. | 3. Stir in vinegar, butter, and horseradish. | 4. Gradually mix about 1/4 of the hot sauce into the egg yolks to temper them. Return the yolk mixture to the saucepan, stirring constantly. Cook over low heat until thickened.
Mark as complete
4.
Serve
Transfer the corned beef and vegetables to a serving platter. Serve hot with the Irish Mustard Sauce on the side.
Mark as complete
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