Corned Beef And Cabbage With Irish Mustard Sauce

Name: Corned Beef And Cabbage With Irish Mustard Sauce
Prep time: 20 min
Cook time: 270 min
Total time: 290 min
Yield: 6
Cuisine: European
Ingredients: 1 piece Bay Leaves (1 bay leaf); 1 tbsp Salted Butter (1 tbsp. butter, melted); 2 lb Cabbage (1 (2 lb.) cabbage, cut into wedges); 1 piece Carrot (1 large carrot, scraped and sliced); ¼ cup Apple Cider Vinegar (1/4 c. cider vinegar (good quality)); 4 lb Beef Brisket (1 (4 lb.) corned beef brisket); 1 tbsp Corn (1 tbsp. cornstarch); 1 tsp Mustard (1 tsp. dry mustard); 2 pieces Egg Yolks (2 egg yolks, beaten); 1 bunch Parsley (1 bunch fresh parsley); 1 tsp Horseradish (1 tsp. horseradish); 2 lb New Potato (2 lbs. new potatoes, peeled); 3 pieces Yellow Onion (3 medium onions); ¼ tsp Black Peppercorns (1/4 teaspoon pepper); ½ tsp Table Salt (1/2 tsp. salt); 2 tsp Granulated Sugar (2 tsp. sugar); 1 cup Bottled Drinking Water (1 c. water)

290 minEuropean

Servings6

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Gluten Free

Steps

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