Corned Beef and Cabbage with White Wine Mustard Sauce Recipe


Nutrition

Cal/Serving: 980
Daily Value: 49%
Servings: 3

High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat53g82%
Saturated28g141%
Trans0g0%
Carbs92g31%
Fiber11g42%
Sugars11g0%
Protein29g58%
Cholesterol183mg61%
Sodium2240mg93%
Calcium153mg15%
Magnesium149mg37%
Potassium2867mg82%
Iron6mg34%
Zinc5mg33%
Phosphorus526mg75%
Vitamin A1504IU30%
Vitamin C91mg152%
Thiamin (B1)1mg36%
Riboflavin (B2)0mg29%
Niacin (B3)11mg55%
Vitamin B61mg66%
Folic Acid (B9)132µg33%
Vitamin B122µg31%
Vitamin D1µg0%
Vitamin E1mg6%
Vitamin K63µg78%
Fatty acids, total monounsaturated18g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Corned Beef and Cabbage with White Wine Mustard Sauce
Austin Fado Irish Pub & Restaurant

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.

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
  • 4 red potatoes

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.

Recipe Details

Servings: 3
Cuisine: Irish

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