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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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Rec.food.recipes is moderated by Patricia Hill at [email protected].
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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.
http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at
Food.Chat: http://www.simpleinternet.com/foodchat/
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/