Corned Beef, Cabbage, Carrots, Baby Potatoes with Mustard Sauce

Serves: Four | Prep: 15 min | Cook: 2 hrs, 25 min

Ingredients:

Corned Beef, Cabbage, Carrots, Baby Potatoes:
2 Tbsp pickling spice
2 lbs corned beef
5 carrots, peeled and cut large
1.5 lbs baby potatoes
1 head cabbage, quartered and cored

Mustard sauce:
2 eggs, beaten
1/4 cup light brown sugar
2 Tbsp dijon mustard
1 Tbsp wholegrain mustard
1 tsp grated horseradish
1/2 cup white vinegar
1 Tbsp butter

Directions:
Using a cheese cloth, place pickling spice into the cloth and tie tightly.

Place corned beef into a large stockpot and cover with water, add spice bundle and bring to the boil, reduce heat cover and simmer, 2 hours. (30 min per pound plus 30 min extra)

Add potatoes and carrots to the pot, replace lid and simmer, 20 minutes, until tender.

Meanwhile, make the mustard sauce by adding beaten eggs, brown sugar, mustards, horseradish, vinegar and butter to a saucepan over medium heat. Whisk constantly for 5 minutes, until sauce reaches desired consistency.

Remove meat, potatoes and carrots from the pot. Add cabbage, replace lid and simmer, 5 minutes, until cabbage is tender but still stays together. Place all onto a platter and serve with the mustard sauce.

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Corned Beef Hash
Reuben Sandwich with Russian Salad Dressing
Bacon and Cabbage with Parsley Sauce
Pancetta Sauteed Cabbage
Cottage “Shepherds” Pie