Corned Beef And Cabbage With Irish Mustard Sauce

Ingredients

• •1 bay leaf
• •1 tbsp butter
• •2 lb cabbage
• •1 large carrot
• •¼ cup cider vinegar
• •4 lb corned beef brisket
• •1 tbsp cornstarch
• •1 tsp mustard
• •2 egg yolks
• •1 bunch parsley
• •1 tsp horseradish
• •2 lbs new potatoes
• •3 medium onions
• •¼ teaspoon pepper
• •½ tsp salt
• •2 tsp sugar
• •1 cup water

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Combine corned beef and water to cover in a large Dutch oven; bring to a boil then remove from heat.
2. 2Drain.
3. 3Add fresh water to cover.
4. 4Add 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.
5. 5Remove onion and parsley.
6. 6Add potatoes to Dutch oven. Simmer 10 minutes.
7. 7Add cabbage wedges, and simmer 20 minutes or until vegetables are tender.
8. 8Remove and discard bay leaf. To make the Irish Mustard Sauce, combine cornstarch, sugar, dry mustard and salt in a medium saucepan; stir well.
9. 9Add water and cook over low heat, stirring constantly, until thickened.
10. 10Remove 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.
11. 11Transfer corned beef and vegetables to a serving platter.
12. 12Serve with Irish Mustard Sauce.