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