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Corned Beef and Cabbage with Irish Mustard Sauce and Roasted Fingerling Potatoes

Enjoy a traditional Irish dinner this St. Patrick's Day.  Top off the meal with a delicious apple cake.  

Servings 6 servings

Ingredients

  • 4 pound corned beef brisket
  • 1 bunch carrots, cut into 3 inch pieces
  • 2 lbs cabbage, cut into wedges

For Mustard Sauce:

  • 1 tbsp cornstarch
  • 2 tsp sugar
  • 1.5 tsp salt
  • 1 cup water
  • 1 tbsp butter
  • 2 tbsp apple cider vinegar
  • 2 egg yolks
  • 1 tsp dry mustard

For the Fingerling Potatoes

  • 1-2 packages fingerling potatoes
  • olive oil
  • kosher salt or sea salt

Instructions

  1. For Corned Beef:

    Place corned beef in large pot; cover with cold water. Bring to boil; discard water. Add fresh water to cover and the seasoning packet that comes with corned beef. Bring slowly to boil; uncovered. Skim foam. Cover, simmer gently about 4 hours.  At the 3 hour mark, add the carrots to the water and bring back to a boil.  Lower heat and simmer.  At the 4 hour mark add cabbage wedges, cover and simmer 20 minutes or until cabbage is cooked. 

    For Fingerling Potatoes: (put potatoes in the oven at the same time as cabbage goes in the pot) 

    Preheat oven to 500 degrees. Wash and dry potatoes and place on a lined baking sheet. Toss with olive oil and sea salt. Roast for 20 minutes.

    For Mustard Sauce: (prepare while potatoes are roasting) 

    Combine cornstarch, sugar, mustard, and salt in a heavy quart pan. Add water. Stir over low heat unitl mixture thickens and boils. Remove from heat; add butter, and vinegar. Beat a little of the hot mixture into the egg yolks, then add yolk mixture back into the pan. Cook slowly, stirring until sauce thickens slightly. Serve over corned beef and vegetables.