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.


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.


Calories per serving:

514 kcal

Daily value:



  • Carbohydrate, by difference 33 g
  • Protein 19 g
  • Total lipid (fat) 30 g
  • Vitamin A, IU 4591 IU
  • Vitamin A, RAE 311 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 35 mg
  • Vitamin D 30 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 21 µg
  • Alcohol, ethyl 7 g
  • Arginine 1 g
  • Ash 4 g
  • Aspartic acid 1 g
  • Calcium, Ca 180 mg
  • Carotene, beta 189 µg
  • Cholesterol 80 mg
  • Choline, total 38 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 11 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 12 g
  • Fiber, total dietary 4 g
  • Fluoride, F 2 µg
  • Folate, DFE 73 µg
  • Folate, food 54 µg
  • Folate, total 65 µg
  • Folic acid 11 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 2 g
  • Iron, Fe 3 mg
  • Kaempferol 1 mg
  • Lactose 2 g
  • Leucine 1 g
  • Lutein + zeaxanthin 271 µg
  • Lycopene 69 µg
  • Lysine 1 g
  • Magnesium, Mg 86 mg
  • Niacin 4 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 222 mg
  • Potassium, K 947 mg
  • Proline 1 g
  • Retinol 119 µg
  • Selenium, Se 17 µg
  • Sodium, Na 967 mg
  • Starch 5 g
  • Sugars, total 7 g
  • Valine 1 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 326 g
  • Zinc, Zn 2 mg
Powered by USDA