Corned Beef And Cabbage With White Wine Mustard Sauce
Corned Beef And Cabbage With White Wine Mustard Sauce
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.
Servings
3
servings
Ingredients
- 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
- 10 ounce corned beef, sliced
- 2 ounce chicken stock
- parsley, to taste
- 1 ounce unsalted butter
- salt and pepper, to taste
- 6 ounce cabbage, shredded
- 4 red potatoes
Directions
- 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.
- 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.