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Corned Beef with Irish Mustard Sauce
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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.
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nutrition data
1069 calories, 62 grams fat, 63 grams carbohydrates, 68 grams protein per serving.
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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!