s CORNED BEEF WITH IRISH MUSTARD SAUCE ****
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s CORNED BEEF WITH IRISH MUSTARD SAUCE ****
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Ingredients
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Instructions Instructions: *** 11-05 excellent *** submitted by rcoen from Tipperary, Ireland St. Patrick's Day recipes coming around! 5 pounds corned beef brisket 1 medium onion, halved 1 clove of garlic 6 whole cloves 8 peppercorns 2 bay leaves 1 cup celery, cut into 2 inch pieces 6 medium potatoes, peeled 6 whole white onions (4) 10 ounce packages frozen Brussels sprouts (1) 1 pound can whole baby carrots 2 Tbsp snipped parsley Place corned beef in large pot; cover with cold water. Add halved onion, seasonings and celery. Bring to boil. Reduce heat; cover and simmer for 3 to 4 hours until tender. Skim excess fat off liquid; remove corned beef. Cook potatoes and whole onions in corned beef liquid, covered until nearly tender; add Brussels sprouts. Cover and cook 15 minutes longer. Add carrots; heat through. Serve beef and vegetables on hot platters. Garnish potatoes with parsley. Irish Mustard Sauce 1 Tbsp cornstarch 2 tsp sugar 1 tsp dry mustard 1/2 tsp salt 1 cup water 1 Tbsp butter 1/4 cup vinegar 1 tsp horseradish 2 egg yolks, beaten Mix cornstarch, sugar, mustard and salt in top of double boiler; add water. Cover and stir over direct low heat until mixture thickens and boils for 1 minute. Remove from heat; mix in butter, vinegar, horseradish, then egg yolks. Cook over boiling water until sauce thickens slightly. Serve with corned beef and vegetables. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ Notes: ********** RECIPE ENDS ******** This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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