I posted earlier in the month about my favorite mustard sauce for corned beef and cabbage. In honor of my daughter's homecoming for Spring Break, I fixed just that dinner last night. In preparing my usual mustard sauce, I got a bit more creative. Turns out I improved on something I already thought was perfect!
Mustard Sauce for Corned Beef and Cabbage
1 cup mayo
1/4 cup of the grainy, stone-ground mustard
2 tablespoons of the regular, yellow mustard
2 tablespoons of Dijon mustard
1 tablespoon of the hot, dried mustard
Just thoroughly mix it all together, put it in a nice serving dish, and let your family be happily surprised.
This stuff really brings out the best in the corned beef. It makes the boiled cabbage stand out. I have even been caught putting it on the potatoes. And, if you have leftovers of the sauce, it is a good spread for cold, corned beef sandwiches on rye bread the next day.
Oh, and don't worry that we've used our corned beef too far in advance of St. Patrick's Day . . . I purchased two of them when they went on sale!
Showing posts with label Mustard sauce. Show all posts
Showing posts with label Mustard sauce. Show all posts
Monday, March 12, 2012
Monday, March 5, 2012
Corned Beef and Cabbage . . .
Okay, I'm of German descent but very, very fond of corned beef and cabbage. In fact, when the corned beef goes on sale in March, I usually buy an extra one to enjoy long after St. Patrick's Day has passed. I have heard, however, from several friends that they don't make it because they don't know how! I'm here to tell you that this is the easiest dinner to prepare and it will make you look like a cooking expert when you set it before your family.
Basically, you purchase a corned beef. Although there are very inexpensive cuts, paying a little more will provide more for the dollar and taste better, too. You place the meat along with the spice packe,t usually included, into a cooking pot, cover it with water, and simmer until hot through, about an hour or so.
About 20 minutes before you plan to serve it, add peeled carrots to the pot and cook for ten minutes. Add the peeled and quartered potatoes and cook another ten minutes. The wedges of cabbage take less than 8-10 minutes so decide how soft you want it and figure out when you need to include it.
Slice the cooked meat against the grain for the best tenderness. Serve with your drained vegetables and cabbage.
An added bonus to my presentation is mustard sauce. My husband often wonders if I serve corned beef for the sauce or the other way around!
Mustard Sauce
1 cup mayo
1/2 cup Dijon mustard
1 tablespoon hot, dried mustard
1/2 teaspoon dried dill
Combine all the ingredients and mix thoroughly. It tastes great with the meat and really perks up the appeal of the rest of the meal.
Basically, you purchase a corned beef. Although there are very inexpensive cuts, paying a little more will provide more for the dollar and taste better, too. You place the meat along with the spice packe,t usually included, into a cooking pot, cover it with water, and simmer until hot through, about an hour or so.
About 20 minutes before you plan to serve it, add peeled carrots to the pot and cook for ten minutes. Add the peeled and quartered potatoes and cook another ten minutes. The wedges of cabbage take less than 8-10 minutes so decide how soft you want it and figure out when you need to include it.
Slice the cooked meat against the grain for the best tenderness. Serve with your drained vegetables and cabbage.
An added bonus to my presentation is mustard sauce. My husband often wonders if I serve corned beef for the sauce or the other way around!
Mustard Sauce
1 cup mayo
1/2 cup Dijon mustard
1 tablespoon hot, dried mustard
1/2 teaspoon dried dill
Combine all the ingredients and mix thoroughly. It tastes great with the meat and really perks up the appeal of the rest of the meal.
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