New England Boiled Dinner with Mustard Sauce

An Irish American take on a treasured Irish dish “Boiled Bacon and Cabbage”To make it more traditionally "Irish Dish" you could replace the corn beef with a gammon of ham and the potatoes with some “neeps” (turnips) and parsnips. I have served it with cabbage, carrots, onions and potatoes with a mustard sauce to accompany the cabbage and corn beef

Country: United States

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 8     


  3        tablespoons  pickling spices
  3        bay leaves and
  5        black peppercorns
  8        small  potatoes -- scrubbed not peeled
  3        carrots -- cut into 4 pieces
  8        small  onion -- peeled
  1        small  cabbage -- cut into 8 wedges
  1        teaspoon  salt if needed
 
 1 1/4 cups     Mustard Sauce

Rinse the excess brine and spices off, pat dry.

Place beef in a large stock pot or dutch oven with a lid.

Bring to a boil, with spices and enough water to cover the beef, reduce heat to low and simmer 2 hours.

Add vegetables, return to heat and simmer for another 45 minutes or until potatoes are tender.

To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, deep platter. Arrange vegetables around meat and serve with mustard sauce for the meat and cabbage.

If the cooking liquid is not to salty it can be strained and use for soup or sauce.

NOTES : Note: do not core the cabbage before you cook it, it will
        fall apart. It is easy enough to remove it at the table if
        the person so desires.

Mustard Sauce

"A creamy mustard sauce delicious with beef, ham or cabbage. Wonderful with Corned Beef and Cabbage."

Recipe By:Ellen M. Ennis Davis
Yields :"1 1/4 cups"

  1        cup  milk
  1        tablespoon  dry mustard powder
  1        tablespoon  corn starch
  1/4      teaspoon  ground black pepper
  1/4      teaspoon  salt
  2        tablespoons  plain yogurt
  2        tablespoons  grainy prepared mustard
  2        tablespoons  soft butter

In a small bowl add yogurt prepared mustard, butter , salt and pepper beat together with a fork until smooth. Put aside.

In a small saucepan add milk and whisk in corn starch and mustard powder,

Over medium heat stir sauce until it thickens. Remove from heat and stir in the yogurt butter mixture.

Pour out into bowl with a spoon to ladle out the creamy sauce as desired.

Source: "Pooka's What's for Dinner: Gluten Free with Attitude"

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Per Serving: 305 Calories; 24g Fat (71.0% calories from fat); 9g Protein; 13g Carbohydrate; trace Dietary Fiber; 78mg Cholesterol; 822mg Sodium.  Exchanges: 0 Grain(Starch); 1 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.