Corned Beef And Cabbage With Irish Mustard Sauce

Name: Corned Beef And Cabbage With Irish Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds beef brisket corned; onions 2 med., sliced; 3 whole cloves; carrot 1 lg., scraped and sliced; 1 bunch fresh parsley; 1 bay leaf; 1/4 teaspoon pepper; new potatoes 2 lbs. sm., peeled; 2 pounds cabbage cut into wedges; 1 tablespoon cornstarch; 2 teaspoons sugar; 1 teaspoon dry mustard; 1/2 teaspoon salt; 1 cup water; 1/4 cup cider vinegar good quality; 1 tablespoon butter melted; 1 teaspoon grated horseradish freshly; 2 egg yolks beaten

Servings: persons

4 pounds beef brisket corned
onions 2 med., sliced
3 whole cloves
carrot 1 lg., scraped and sliced
1 bunch fresh parsley
1 bay leaf
1/4 teaspoon pepper
new potatoes 2 lbs. sm., peeled
2 pounds cabbage cut into wedges
1 tablespoon cornstarch
2 teaspoons sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1 cup water
1/4 cup cider vinegar good quality
1 tablespoon butter melted
1 teaspoon grated horseradish freshly
2 egg yolks beaten

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. Yield: 6-8 servings.

1267

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 pounds beef brisket corned, onions 2 med., sliced, 3 whole cloves, carrot 1 lg., scraped and sliced, and more.

Yes, Corned Beef And Cabbage With Irish Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!