Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Corned Beef with Irish Mustard Sauce
- add review
- #49490
Corned beef, veggies, and sauce all in one recipe. Slices of well-seasoned corned beef and an Irish horseradish mustard sauce make up a hearty and happy plate.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
5 pounds corned beef brisket
1 medium onion, halved
1 clove 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 packages (10 ounce size) frozen Brussels sprouts
1 can (1 pound size) whole baby carrots
2 tablespoons snipped parsley
Irish Mustard Sauce
1 tablespoon cornstarch
2 teaspoons sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1 cup water
1 tablespoon butter
1/4 cup vinegar
1 teaspoon horseradish
2 egg yolks, beaten
directions
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: 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.
added by
nutrition data
1069 calories, 62 grams fat, 63 grams carbohydrates, 68 grams protein per serving.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
see more st. patrick's day recipes
reviews & comments
March 11, 2014
Love this recipe! I've been making Irish mustard sauce with my GrandMother ever since I can remember. It's far better to simmer the water before whisking in dry ingredients and be sure to temper your egg yolks or they will clump! You want a nice smooth sauce. Be very careful not to over cook this. You want it just cooked enough to cook the yolks through, sauce will thicken after refridgerating, best served cold!