Corned Beef with Irish Mustard Sauce

Discussion in 'Food and nutrition' started by International R, Mar 2, 2004.

  1. 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
    (5) 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
    6/2 tsp salt 1 cup water 1 Tbsp butter
    7/4 cup vinegar 1 tsp horseradish 2 egg yolks, beaten

    Mix cornstarch, sugar, mustard and salt in top of double boiler; add water. Cover and stir over
    direct low 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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