St. Patty's Corned Beef & Cabbage with Irish Mustard Sauce

St. Patty's Corned Beef & Cabbage with Irish Mustard Sauce

Ingredients

  • 1 Corned Beef Brisket approx. 4 lbs.
  • 2 med. Onions, sliced
  • 1 large Carrot, peeled & sliced
  • 1 bunch fresh parsley
  • 1 bay leaf
  • ¼ tsp. pepper
  • 2 lb. small new potatoes
  • 1 cabbage cut into wedges approx. 2 lb.
  • Mustard Sauce
  • 1 Tbsp. cornstarch
  • 2 tsp. sugar
  • 1 tsp dry mustard
  • ½ tsp. salt
  • 1 cup water
  • ¼ cup cider vinegar
  • 1 tsp. butter, melted
  • 1 tsp. grated fresh horseradish (or more to taste)
  • 2 egg yolks, beaten

Directions

  1. Combine corned beef and water in a large dutch oven; bring to a boil.
  2. Remove from heat. Drain. Add fresh water to cover.
  3. Add onion, carrot, parsley, bay leaf and pepper. Bring to a boil. Skim off foam if necessary.
  4. Reduce heat, cover and simmer 4 hours or until tender. Remove parsley. Add potatoes, simmer 10 minutes.
  5. Add cabbage wedges and simmer 20 minutes or until vegetables are tender.Remove & discard bay leaf.
  6. Serve with Irish Mustard Sauce.(Instructions below)
  7. Combine cornstarch, sugar, dry mustard and salt in a medium sauce pan & stir well.
  8. Add water & cook over low heat stirring constantly until thickened.
  9. Remove from heat and stir in vinegar, butter and horseradish.
  10. Place egg yolks in a small bowl and gradually stir about ¼ of the hot mixture into yolks; add to remaining hot mixture in the sauce pan, stirring constantly.
  11. Cook over low heat, stirring constantly until thickened.