Corned beef and cabbage with irish mustard sauce
Traditional Corned Beef and Cabbage with a zesty Irish Mustard sauce, rich in protein, vitamins, and minerals, making it a great option for a gluten-free diet. Ideal for St. Patrick's Day celebrations.
Ingredients
bay leaves
1
butter
1 Tbsp
cabbage
907.18 g
carrots
1 large
cider vinegar
59.75 ml
corned beef brisket
1.81 kgs
cornstarch
1 Tbsp
dry mustard
1 tsp
egg yolk
2
fresh parsley
1 bunch
horseradish
1 tsp
baby potatoes
907.18 g
onion
3 medium
black pepper
0.25 tsps
salt
0.5 tsps
sugar
2 tsps
water
236.59 ml
Method
- 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.
- 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.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.
- Transfer corned beef and vegetables to a serving platter.
- Serve with Irish Mustard Sauce.
Nutrition:
Carbs
45 g
Fat
49 g
Protein
51 g
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