Corned Beef And Cabbage With Irish Mustard Sauce
By: Sheri Wetherell
Published: Wednesday, December 9, 2009 - 10:06pm

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:
1 tbsp. cornstarch
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1 c. water
1/4 c. cider vinegar (good quality)
1 tbsp. butter, melted
1 tsp. freshly grated horseradish
2 egg yolks, beaten

Preparation

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.

Comments:
Dreama Wetherell

I love corned beef and cabbage...going to try it in a slow cooker, we'll see how it comes out!!
Janice Harper

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.
Jim Maloney

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.
Robin

I often do my corned beef in my slow cooker (made it that way last night). I was hoping that you had a recipe for the mustard sauce.
Sheri Wetherell

Hi Robin,
Sorry, it looks like the link to the mustard recipe broke! I've included the recipe in the instructions above. Cheers!