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home > recipes > meat > corned beef with irish mustard sauce
from Tipperary, Ireland St. Patrick's Day recipes coming around! 5-pounds 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 in top of double boiler; add water. Cover and stir over direct low 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.

Corned Beef with Irish Mustard Sauce


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keyword: corned
keyword: irish
keyword: mustard
keyword: sauce
ethnicity: irish
recipes for meat
recipes by rcoen
Email Address:
(posted February 29, 2004)

from Tipperary, Ireland

St. Patrick's Day recipes coming around!

5-pounds
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 in top of double boiler; add water. Cover and stir over direct low 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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