Corned Beef with Irish Mustard Sauce

submitted by rcoen


from Tipperary, Ireland

St. Patrick's Day recipes coming around!

5 pounds corned beef brisket
1 medium onion, halved
1 clove of garlic
6 whole cloves
8 peppercorns
2 bay leaves
1 cup celery, cut into 2 inch pieces
6 medium potatoes, peeled
6 whole white onions
(4) 10 ounce packages frozen Brussels sprouts
(1) 1 pound can whole baby carrots
2 Tbsp snipped parsley

Place corned beef in large pot; cover with cold water. Add halved onion,
seasonings and celery. Bring
to boil. Reduce heat; cover and simmer for 3 to 4 hours until tender. Skim
excess fat off liquid; remove
corned beef. Cook potatoes and whole onions in corned beef liquid, covered
until
nearly tender;
add Brussels sprouts. Cover and cook 15 minutes longer. Add carrots; heat
through. Serve beef and
vegetables on hot platters. Garnish potatoes with parsley.

Irish Mustard Sauce

1 Tbsp cornstarch
2 tsp sugar
1 tsp dry mustard
1/2 tsp salt
1 cup water
1 Tbsp butter
1/4 cup vinegar
1 tsp horseradish
2 egg yolks, beaten

Mix cornstarch, sugar, mustard and salt in top of double boiler; add
water. Cover and stir over direct low heat until mixture thickens and
boils for 1 minute. Remove from heat; mix in butter, vinegar, horseradish,
then egg yolks. Cook over boiling water until sauce thickens slightly.
Serve with corned beef and vegetables.



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