Corned Beef And Cabbage With Irish Mustard Sauce

Ingredients

• •1 bay leaf
• •1 tbsp butter
• •2 lb cabbage
• •1 large carrot
• •¼ cup cider vinegar
• •4 lb corned beef brisket
• •1 tbsp cornstarch
• •1 tsp dry mustard
• •2 egg yolks
• •1 bunch parsley
• •1 tsp horseradish
• •2 lbs new potatoes
• •3 medium onions
• •¼ teaspoon black pepper
• •½ tsp salt
• •2 tsp sugar
• •1 cup water

Method

Adapted from foodista.com

1. 1Combine corned beef and water to cover in a large Dutch oven.
2. 2Bring to a boil.
3. 3Remove from heat.
4. 4Drain.
5. 5Add fresh water to cover.
6. 6Add onion, carrot, parsley, bay leaf, and pepper.
7. 7Bring to a boil once again.
8. 8Reduce to a low simmer.
9. 9Skim off foam, if necessary.
10. 10Cover.
11. 11Simmer 4 hours or until tender.
12. 12Remove onion and parsley.
13. 13Add potatoes to Dutch oven.
14. 14Simmer 10 minutes.
15. 15Add cabbage wedges.
16. 16Simmer 20 minutes or until vegetables are tender.
17. 17Remove and discard bay leaf.
18. 18To make the Irish Mustard Sauce, combine cornstarch, sugar, dry mustard and salt in a medium saucepan.
19. 19Stir well.
20. 20Add water.
21. 21Cook over low heat, stirring constantly, until thickened.
22. 22Remove from heat.
23. 23Stir in vinegar, butter and horseradish.
24. 24Gradually stir about ¼ of hot mixture into yolks.
25. 25Add to remaining hot mixture, stirring constantly.
26. 26Cook over low heat, stirring constantly, until thickened.
27. 27Transfer corned beef and vegetables to a serving platter.
28. 28Serve with Irish Mustard Sauce.