European · Lunch

Corned Beef And Cabbage With Irish Mustard Sauce

Name: Corned Beef And Cabbage With Irish Mustard Sauce
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: European
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

dinnerlunchGluten-FreeNut-FreeShellfish-FreeSoy-FreeSesame-Free

Ingredients

bay leaf1
butter1 tbsp
cabbage2 lb
carrot1 large
cider vinegar0.25 c
corned beef brisket4 lb
cornstarch1 tbsp
mustard1 tsp
egg yolks2
parsley1 bunch
horseradish1 tsp
new potatoes2 lbs
onions3 medium
pepper0.25 teaspoon
salt0.5 tsp
sugar2 tsp
water1 c

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.
5
Bring to a boil once again, then reduce to a low simmer.
6
Skim off foam, if necessary.
7
Cover and simmer 4 hours or until tender.
8
Remove onion and parsley.
9
Add potatoes to Dutch oven.
10
Simmer 10 minutes.
11
Add cabbage wedges, and simmer 20 minutes or until vegetables are tender.
12
Remove and discard bay leaf.To make the Irish Mustard Sauce, combine cornstarch, sugar, dry mustard and salt in a medium saucepan; stir well.
13
Add water and cook over low heat, stirring constantly, until thickened.
14
Remove from heat.
15
Stir in vinegar, butter and horseradish.
16
Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
17
Cook over low heat, stirring constantly, until thickened.
18
Transfer corned beef and vegetables to a serving platter.
19
Serve with Irish Mustard Sauce.