It’s about that time. So you aren’t having green beer but those fabulous cocktails I shared the other day! Today you get the recipe for Corned Beef with an amazing recipe for Mustard Sauce to go with it. You don’t want just any kind of corned beef. It has to be tender and flavorful– which is why you want this fabulous mustard sauce. Cabbage can be switched out for brussel sprouts if you want (which are only miniature cabbages anyway) and will taste great with bacon and maybe some brown sugar and maple syrup along with a pinch or two of nutmeg.
How do you make corned beef and cabbage? Do you boil it? Do you roast it? Do you slow cook it? Here are links for the three different methods:
Slow-cook version courtesy of Martha Stewart’s website:http://www.marthastewart.com
Corned beef and cabbage with Guiness (a no-brainer for this holiday). This is a slow-oven roast after boiling. Find the recipe/directions HERE
Boiled corned beef and cabbage courtesy of The Today Show sounds great. It does show off a cake to make. If you have time to make that cake, save me a piece would you? I don’t have a lot of time for that kind of stuff!
No matter whether you slow cook or oven roast your corned beef, you want it to be extraordinary. I find that making it a day early gives the meat time to assimilate flavors. I love mustard on my corned beef too. I particularly like Colman’s Mustard because it has that bite that most US mustards don’t have.
Colman’s Mustard Sauce
INGREDIENTS:
5/8 cup water (in which corn beef has been boiled)
5/8 cup vinegar
4 teaspoons Colman’s Dry Mustard Powder
1 egg
4 teaspoons sugar
DIRECTIONS:
Mix the egg, mustard and sugar together.
Add the vinegar and beef liquid.
Heat gently without boiling.
Serve hot or cold with hot or cold corned beef.
While cooking corned beef and cabbage sounds complicated, it’s really pretty easy. If you are doing a slow-cook method in the oven but want speedier results, try a cooking bag (bags created by Reynolds. Check your market’s foil aisle for these bags called “Reynold’s Cooking Bags”.
You can use various recipes to cook corned beef your way on the Reynolds site. but the cooking bags speed up the process.
This is NOT a sponsored post, it’s just my recommendations to use either or both the Reynold’s cooking bags (which I use quite frequently when I want something to have a great flavor but for it to cook faster than traditional methods and with less clean-up!) and Colman’s Mustard which provides sauces and especially BBQ sauces a certain kick that ups the quality of your cooking.
If you use any of these recipes, please shout out to me at twitter.com/lastory because I want to know what recipe you used and the results!
Stevie Wilson,
LA-Story.com
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While I am a vegetarian and would not use this on beef, I can see it going well on nut loaf or other hot entrees. I am a mustard fan, but never attempted a sure like this..I am going to give it a whirl.