Quoted message said:Anyone have any interesting recipes for corned beef and cabbage?
Try this one, Pete:
Corned Beef with Irish Mustard Sauce
submitted by rcoen
from Tipperary, Ireland
St. Patrick's Day recipes coming around!
5 pounds corned beef brisket
1 medium onion, halved
1 clove of garlic
6 whole cloves
8 peppercorns
2 bay leaves
1 cup celery, cut into 2 inch pieces
6 medium potatoes, peeled
6 whole white onions
(4) 10 ounce packages frozen Brussels sprouts
(1) 1 pound can whole baby carrots
2 Tbsp snipped parsley
Place corned beef in large pot; cover with cold water. Add halved onion,
seasonings and celery. Bring to boil. Reduce heat; cover and simmer for 3
to 4 hours until tender. Skim excess fat off liquid; remove corned beef.
Cook potatoes and whole onions in corned beef liquid, covered Until nearly
tender; add Brussels sprouts. Cover and cook 15 minutes longer. Add
carrots; heat through. Serve beef and vegetables on hot platters. Garnish
potatoes with parsley.
Irish Mustard Sauce
1 Tbsp cornstarch
2 tsp sugar
1 tsp dry mustard
1/2 tsp salt
1 cup water
1 Tbsp butter
1/4 cup vinegar
1 tsp horseradish
2 egg yolks, beaten
Mix cornstarch, sugar, mustard and salt. Add water and bring to a boil on
top of a double boiler. Heat until mixture thickens and boils for 1
minute. Remove from heat; mix in butter, vinegar, horseradish then egg
yolks. Cook over boiling water until sauce thickens slightly. Serve with
corned beef and vegetables.
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