PARSLEY MUSTARD SAUCE FOR CORNED BEEF
Make and share this Parsley Mustard Sauce for Corned Beef recipe from Food.com.
Provided by Gingernut
Categories Sauces
Time 15m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a small saucepan over medium heat.
- Add onions and cook until just softened, about 1 minute.
- Whisk in flour and cook until light golden, about 1 minute.
- Whisk in beef stock, milk, parsley, mustard, and nutmeg and whisk until smooth.
- Season to taste with salt and pepper and cook, whisking, until thickened, 4-5 minutes.
Nutrition Facts : Calories 33, Fat 2.5, SaturatedFat 1.6, Cholesterol 7.2, Sodium 70.2, Carbohydrate 1.8, Fiber 0.1, Protein 0.8
MUSTARD SAUCE FOR CORNED BEEF
Make and share this Mustard Sauce for Corned Beef recipe from Food.com.
Provided by JustJanS
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the egg, mustard and sugar together.
- Add the vinegar and beef liquor.
- Heat gently without boiling.
- Serve hot or cold with hot or cold corned beef.
MUSTARD SAUCE FOR CORNED BEEF
Tangy mustard sauce that makes the corned beef meal. I got this recipe from my mom. Serve with corned beef and cabbage--the perfect St. Patrick's Day meal!
Provided by Anna Murray
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over low heat; remove from heat.
- Whisk egg, brown sugar, white sugar, mustard, salt, and pepper together in a small bowl. Whisk in vinegar. Stir mixture into the melted butter.
- Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes longer.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 15.9 g, Cholesterol 29 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.6 g, Sodium 189.1 mg, Sugar 15.3 g
CORNED BEEF AND CABBAGE WITH PARSLEY SAUCE
Provided by Stuart O'Keeffe
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Place the brisket, brown sugar, bay leaves, cinnamon sticks, star anise, allspice, cloves, fennel seeds, mustard seeds and peppercorn in a large Dutch oven or pot and cover with cold water by about 2 inches. Cover with a lid and bring to a boil, then reduce the heat and simmer until the brisket is just fork tender, about 1 hour and 20 minutes. You can check your brisket by lightly pulling against the top of the meat with a fork: If the meat begins to lightly shred, it has cooked long enough. If your brisket needs more time, cover and continue simmering, checking the brisket every 10 minutes.
- Preheat the oven to 200 degrees F.
- Add the carrots and potatoes to the simmering pot, bring to a boil, reduce to a simmer and cook until the vegetables are tender, about 20 minutes.
- Remove the vegetables to an oven-safe plate, cover with foil and keep warm in the oven. Add the cabbage to the simmering pot and cook until tender, about 10 minutes. Remove the cabbage to the oven-safe plate, cover with foil and return it to the oven. Remove the corned beef brisket to a rimmed baking sheet, cover with foil and let rest 10 minutes before slicing against the grain into 1/4-inch slices.
- Meanwhile, melt the butter and mustard in a small saucepan over medium heat until combined. Add the flour and whisk to make a roux. Add the milk while whisking constantly and simmer until the sauce is beginning to thicken, 2 to 4 minutes. Stir in the parsley and season to taste with salt and pepper. Serve on top of the corned beef slices and the vegetables.
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