Corned Beef And Cabbage With Irish Mustard Sauce

The recipe Corned Beef And Cabbage With Irish Mustard Sauce could satisfy your European craving in about 4 hours and 30 minutes. This recipe serves 6 and costs $5.39 per serving. One portion of this dish contains around 51g of protein, 49g of fat, and a total of 835 calories. It is perfect for st. patrick day. 27 people have made this recipe and would make it again. A few people really liked this main course. It is a good option if you're following a gluten free diet. It is brought to you by Foodista. A mixture of egg yolks, parsley, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 89%, this dish is great. Similar recipes are Irish Channel Corned Beef and Cabbage, Corned Beef and Cabbage (Irish Boiled Dinner), and Corned Beef and Cabbage Stromboli with Guinness Mustard.

Instructions

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.