Corned Beef with Irish Mustard Sauce
> anyone have any interesting recipes for corned beef and cabbage? 
 
try this one, pete: 
 
submitted by rcoen 
from tipperary, ireland 
 
st. patrick's day recipes coming around! 
 
5 lb.  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. 
 
 
 
-- 
(ID: 3160) Mirror: rec.food.recipes: Sat, Mar 19, 2005


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