Corned Beef And Cabbage With Irish Mustard Sauce

Ready in : 270 mins

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.

Diets

GLUTEN FREE

Ingredients

bay leaf

1

butter

1 tbsp

cabbage

2 lb

carrot

1 large

cider vinegar

0.25 c

corned beef brisket

4 lb

cornstarch

1 tbsp

mustard

1 tsp

egg yolks

2

parsley

1 bunch

horseradish

1 tsp

new potatoes

2 lbs

onions

3 medium

pepper

0.25 teaspoon

salt

0.5 tsp

sugar

2 tsp

water

1 c

Cooking in Steps

1
Combine corned beef and water to cover in a large Dutch oven; bring to a boil then remove from heat.

corned beef

water

dutch oven
2
Drain.
3
Add fresh water to cover.

water
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.

bay leaves

parsley

carrot

pepper

onion
5
Remove onion and parsley.

parsley

onion
6
Add potatoes to Dutch oven. Simmer 10 minutes.

potato

dutch oven
7
Add cabbage wedges, and simmer 20 minutes or until vegetables are tender.

vegetable

cabbage
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.

mustard powder

corn starch

bay leaves

mustard

sugar

salt

sauce pan
9
Add water and cook over low heat, stirring constantly, until thickened.

water
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.

horseradish

vinegar

butter

egg yolk
11
Transfer corned beef and vegetables to a serving platter.

corned beef

vegetable
12
Serve with Irish Mustard Sauce.

mustard

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Corned Beef And Cabbage With Irish Mustard Sauce

Diets

GLUTEN FREE

Ingredients

bay leaf

1

butter

1 tbsp

cabbage

2 lb

carrot

1 large

cider vinegar

0.25 c

corned beef brisket

4 lb

cornstarch

1 tbsp

mustard

1 tsp

egg yolks

2

parsley

1 bunch

horseradish

1 tsp

new potatoes

2 lbs

onions

3 medium

pepper

0.25 teaspoon

salt

0.5 tsp

sugar

2 tsp

water

1 c

Cooking in Steps

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

corned beef

water

2 Drain.

3 Add fresh water to cover.

water

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.

bay leaves

parsley

carrot

pepper

onion

5 Remove onion and parsley.

parsley

onion

6 Add potatoes to Dutch oven. Simmer 10 minutes.

potato

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

vegetable

cabbage

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.

mustard powder

corn starch

bay leaves

mustard

sugar

salt

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

water

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.

horseradish

vinegar

butter

egg yolk

11 Transfer corned beef and vegetables to a serving platter.

corned beef

vegetable

12 Serve with Irish Mustard Sauce.

mustard

Nutrition ?

Similar Recipes

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.