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Corned Beef and Cabbage with White Wine Mustard Sauce Recipe
Mar 05, 2013 @ 12:20 PM
Posted by
Daily Value: 44%
Servings: 3
High-Fiber
Posted by
Nutrition
Cal/Serving: 880Daily Value: 44%
Servings: 3
High-Fiber
| Fat | 53g | 81% |
| Saturated | 28g | 140% |
| Trans | 0g | 0% |
| Carbs | 65g | 22% |
| Fiber | 9g | 34% |
| Sugars | 8g | 0% |
| Protein | 25g | 51% |
| Cholesterol | 183mg | 61% |
| Sodium | 2203mg | 92% |
| Calcium | 144mg | 14% |
| Magnesium | 110mg | 27% |
| Potassium | 1860mg | 53% |
| Iron | 5mg | 27% |
| Zinc | 4mg | 28% |
| Vitamin A | 1532IU | 31% |
| Vitamin C | 106mg | 177% |
| Thiamin (B1) | 0mg | 25% |
| Riboflavin (B2) | 0mg | 26% |
| Niacin (B3) | 8mg | 42% |
| Vitamin B6 | 1mg | 66% |
| Folic Acid (B9) | 92µg | 23% |
| Vitamin B12 | 2µg | 31% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 6% |
| Vitamin K | 65µg | 82% |
| Fatty acids, total monounsaturated | 18g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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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: 3Cuisine: Irish
