Irish·non-vegetarian·medium

Corned Beef And Cabbage With Irish Mustard Sauce

Name: Corned Beef And Cabbage With Irish Mustard Sauce
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 1.0 bay leaf; 1.0 tbsp butter; 2.0 lb cabbage; 1.0 large carrot; 0.25 c cider vinegar; 4.0 lb corned beef brisket; 1.0 tbsp cornstarch; 1.0 tsp mustard; 2.0 egg yolks; 1.0 bunch parsley; 1.0 tsp horseradish; 2.0 lbs new potatoes; 3.0 medium onions; 0.25 teaspoon pepper; 0.5 tsp salt; 2.0 tsp sugar; 1.0 c water

Corned beef and cabbage with Irish mustard sauce is a time-honored dish that delivers rich, savory depth with every bite. The tender, slow-cooked brisket pairs beautifully with buttery cabbage and carrots, their natural sweetness balancing the bold tang of the mustard sauce. A velvety blend of sharp mustard, cider vinegar, and a hint of cornstarch ties everything together, adding just enough bite without overwhelming the palate. Perfect for a cozy meal, this dish brings the warmth of Irish tradition to the table with minimal effort and maximum flavor.

140 min(prep 20 + cook 120)

6 servings

350 kcal

4.5

Ingredients

bay leaf1.0
butter1.0 tbsp
cabbage2.0 lb
carrot1.0 large
cider vinegar0.25 c
corned beef brisket4.0 lb
cornstarch1.0 tbsp
mustard1.0 tsp
egg yolks2.0
parsley1.0 bunch
horseradish1.0 tsp
new potatoes2.0 lbs
onions3.0 medium
pepper0.25 teaspoon
salt0.5 tsp
sugar2.0 tsp
water1.0 c

Nutrition

350 kcalper serving

Protein25g32%

Carbs30g38%

Fat15g19%

Fiber4g5%

Sugar5g6%

Directions

1
Place corned beef brisket in a large pot, cover with water, add bay leaf and bring to a boil. Reduce heat, cover, and simmer for 3 hours until tender.
2
Add peeled and halved new potatoes and quartered onions to the pot. Simmer for 20 minutes.
3
Add cabbage cut into wedges and sliced carrot. Simmer for another 15 minutes until vegetables are tender.
4
Meanwhile, prepare mustard sauce: In a saucepan, whisk together cider vinegar, sugar, mustard, horseradish, salt, and pepper.
5
In a small bowl, beat egg yolks. Gradually whisk in 1/4 cup hot vinegar mixture, then return to saucepan.
6
Cook sauce over low heat, stirring constantly, until thickened (about 5 minutes). Do not boil.
7
Dissolve cornstarch in 1 tablespoon water, stir into sauce, and cook 1 minute more. Remove from heat and stir in butter.
8
Slice corned beef against the grain. Arrange meat and vegetables on a platter, garnish with parsley. Serve with mustard sauce.

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