Corned Beef and Cabbage with White Wine Mustard Sauce

Corned Beef and Cabbage with White Wine Mustard Sauce
Staff Writer
Corned Beef and Cabbage with White Wine Mustard Sauce

Austin Fado Irish Pub & Restaurant

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.

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

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.

Nutritional Facts

Total Fat
34g
49%
Sugar
9g
10%
Saturated Fat
14g
58%
Cholesterol
122mg
41%
Carbohydrate, by difference
17g
13%
Protein
33g
72%
Vitamin A, RAE
309µg
44%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
34mg
45%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
145mg
15%
Choline, total
110mg
26%
Fiber, total dietary
2g
8%
Fluoride, F
137µg
5%
Folate, total
53µg
13%
Iron, Fe
4mg
22%
Magnesium, Mg
90mg
28%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
262mg
37%
Selenium, Se
47µg
85%
Sodium, Na
1245mg
83%
Vitamin D (D2 + D3)
1µg
7%
Water
325g
12%
Zinc, Zn
4mg
50%

Corned Beef and Cabbage Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Corned Beef and Cabbage Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Corned Beef and Cabbage Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.