CORNED BEEF AND CABBAGE SAUCE RECIPES

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MUSTARD SAUCE FOR CORNED BEEF & CABBAGE RECIPE - FOOD.COM



Mustard Sauce for Corned Beef & Cabbage Recipe - Food.com image

A wonderful sweet mustard sauce recipe that came from my mom. We can't have corned beef and cabbage without it!!

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 8 serving(s)

Number Of Ingredients 6

2 eggs, beaten
1/4 cup brown sugar
3 tablespoons sugar
3 tablespoons mustard
1/2 cup vinegar
1 tablespoon margarine

Steps:

  • Cook and stir (a whisk works best) over medium heat until thickened (approx. 5 minutes).

Nutrition Facts : Calories 81.6, FatContent 2.8, SaturatedFatContent 0.6, CholesterolContent 52.9, SodiumContent 100.1, CarbohydrateContent 12, FiberContent 0.2, SugarContent 11.6, ProteinContent 1.8

CORNED BEEF AND CABBAGE I RECIPE | ALLRECIPES



Corned Beef and Cabbage I Recipe | Allrecipes image

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

Provided by Laria Tabul

Categories     Main Dishes    Beef    Corned Beef Recipes

Total Time 2 hours 35 minutes

Prep Time 10 minutes

Cook Time 2 hours 25 minutes

Yield 5 servings

Number Of Ingredients 4

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Steps:

  • Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  • Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  • Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Nutrition Facts : Calories 839.3 calories, CarbohydrateContent 68.9 g, CholesterolContent 147 mg, FatContent 41.3 g, FiberContent 12 g, ProteinContent 49.6 g, SaturatedFatContent 13.1 g, SodiumContent 3377.5 mg, SugarContent 11.4 g

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FAVORITE CORNED BEEF AND CABBAGE RECIPE: HOW TO MAKE IT
It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. —Evelyn Kenney, Trenton, New Jersey
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Reviews 4.8
Total Time 02 hours 55 minutes
Category Dinner
Calories 564 calories per serving
  • Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.
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