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Corned Beef with Vegetables and Mustard Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. The mustard sauce can be made while the meat is cooking, or even days ahead and refrigerated until used.
3-4 pound uncured good quality corned beef brisket or round
Place the corned beef along with the spices and juices in a good quality heavy bottomed Dutch oven or stock pot. Add enough water to cover the meat by 2 inches. Cut up and add one of the onions, reserving the second one for later. Cover, bring to a boil and then reduce to a simmer and cook for 2-3 hours, or until the meat is fork tender. While it is cooking, prepare the mustard sauce and set aside. When the meat is done, remove it from the liquid and place on a cutting board. Reserve the cooking liquid. Loosely cover the meat and set aside about 10-15 minutes before slicing. In meantime, wash and slice the remaining onion, the potatoes, carrots, and parsnips and place in a glass or ceramic batter bowl. Arrange the wedges of cabbage and any loose leaves over the top of the vegetables. Do not add any water. Cover with a glass or ceramic plate or a piece of parchment paper. Cook in the microwave 8-10 minutes, or until tender. When the vegetables are done, drizzle them with several tablespoons of the reserved beef cooking liquid. To serve, arrange the sliced meat and vegetables on a beautiful platter and drizzle with a bit more of the meat cooking liquids. Serve with the mustard sauce.
Recipe created 2012-03-11.