Corned Beef and Cabbage with White Wine Mustard Sauce

Ingredients

For the mustard sauce

  • 1 Cup  white wine
  • 1 Teaspoon  minced garlic
  • 1/2 Cup  diced yellow onion
  • 1 Cup  heavy cream
  • 1 Cup  chicken stock
  • 1 Teaspoon  wet English mustard
  • 1 Teaspoon  whole-grain mustard
  • 1 Teaspoon  salt
  •  Pinch of  white pepper
  • 1 Teaspoon  all-purpose flour

For the corned beef and cabbage

  • 10 Ounces  corned beef, sliced
  • 2 Ounces  chicken stock
  •   Parsley, to taste
  • 1 Ounce  unsalted butter
  •   Salt and pepper, to taste
  • 6 Ounces  cabbage, shredded
  • red potatoes

The white wine mustard sauce in this recipe comes straight from Ireland, and it's a decadent twist on the traditional mustard sauce, both savory and tart at the same time. This dish goes well with brown bread and butter.

Directions

For the mustard sauce

In a medium-sized pot, boil the white wine, garlic, and onion for 5 minutes. Then, add the heavy cream and stock and simmer for 5 more minutes. Whisk in the mustard, salt, and pepper and simmer for 3-4 more minutes. Whisk in the flour and simmer until the sauce begins to thicken.

For the corned beef and cabbage

Place the corned beef in a large Dutch oven and cover with water. Add the chicken stock, parsley, and butter. Season with salt, to taste. Bring to a boil and skim off any foam, if necessary.

Reduce the heat, cover, and simmer until tender, about 4 hours. Meanwhile, place a steamer basket snugly inside a pot and add water until it reaches just below the steamer basket. Bring to a boil and add the cabbage to the basket. Cover with a lid and steam until tender.

Preheat the oven to 400 degrees.

Place the potatoes on a baking sheet or dish and roast in the oven until a fork pierces the center easily. Remove from the oven and set aside.

When the corned beef is tender, remove the parsley. Transfer the corned beef to a serving platter with the cabbage and potatoes. Ladle some hot cooking liquid over the corned beef and platter. Season with pepper, to taste. Serve immediately with 4 ounces of the mustard sauce.

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