Gluten free

Corned beef and cabbage with irish mustard sauce

Name: Corned beef and cabbage with irish mustard sauce
Total time: 270 min
Yield: 6 servings
Ingredients: 1 bay leaves; 1 Tbsp butter; 2 lb cabbage; 1 large carrots; 0.25 c cider vinegar; 4 lb corned beef brisket; 1 Tbsp cornstarch; 1 tsp dry mustard; 2 egg yolk; 1 bunch fresh parsley; 1 tsp horseradish; 2 lbs baby potatoes; 3 medium onion; 0.25 tsps black pepper; 0.5 tsps salt; 2 tsps sugar; 1 c water

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

butter

1 Tbsp

cabbage

2 lb

carrots

1 large

cider vinegar

0.25 c

corned beef brisket

4 lb

cornstarch

1 Tbsp

dry mustard

1 tsp

egg yolk

fresh parsley

1 bunch

horseradish

1 tsp

baby potatoes

2 lbs

onion

3 medium

black pepper

0.25 tsps

salt

0.5 tsps

sugar

2 tsps

water

1 c

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:

834 kcal

Carbs

45 g

Fat

49 g

Protein

51 g

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