Corned Beef And Cabbage With Mustard Sauce
Ingredients
1 (4 lb.) corned beef brisket
2 med. onions, sliced
1 med. onion, studded with 3 whole cloves
1 lg. carrot, scraped and sliced
1 bunch fresh parsley
1 bay leaf
1/4 teaspoon pepper
2 lbs. sm. new potatoes, peeled
1 (2 lb.) cabbage, cut into wedges
Irish Mustard Sauce
Preparation
1
Combine corned beef and water to cover in a large Dutch oven; bring to a boil. Remove from heat. Drain. Add fresh water to cover. Add onion, carrot, parsley, bay leaf, and pepper. Bring to a boil. Skim off foam, if necessary.
2
Reduce heat, 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.
3
Transfer corned beef and vegetables to a serving platter. Serve with Irish Mustard Sauce. Yield: 6-8 servings.
Add comment
Yield:
4.0 servings
Added:
December 9, 2009
Comments
March 17, 2011
Three thoughts: don't let it boil -- once it comes to a boil, simmer immediately. Boiling toughens it. Also, the recipe calls for one large carrot, but I always cook at least a pound of carrots (preferably with the greens still attached, but cut off before cooking -- they are far sweeter than the old ones in packages). Finally, the mustard sauce sounds great, but another good one is freshly grated horseradish mixed with sourcream.
March 16, 2012
I would not add any root vegetables to the corned beef while it cooks. I would rather roast the root vegetables, including carrots, and serve them along with boiled or steamed potatoes.
March 9, 2010
I love corned beef and cabbage...going to try it in a slow cooker, we'll see how it comes out!!