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Corned Beef And Cabbage With Irish Mustard Sauce

 
One serving costs about $5.39 One serving costs about $5.39

$5.39 per serving

27 people like this recipe

27 likes

This recipe is ready in 270 minutes

Ready in 4 hours and 30 minutes

6 st patricks day,gluten-free,gluten free lunch,main course,main dish,dinner European,Irish
spoonacular Score:88%

Spoonacular Score: 88%

 

The recipe Corned Beef And Cabbage With Irish Mustard Sauce could satisfy your European craving in around 4 hours and 30 minutes. This main course has 829 calories, 51g of protein, and 49g of fat per serving. For $5.04 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for st. patrick day. If you have carrot, onions, cornstarch, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. A couple people made this recipe, and 27 would say it hit the spot. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is super. Try Irish Channel Corned Beef and Cabbage, Sheila's Famous Mustard-Glazed Corned Beef and Cabbage, and Irish Bacon and Cabbage with Mustard Sauce for similar recipes.

Ingredients

Servings:
1
1  bay leaf
bay leaf
1 Tbsp
1 Tbsp butter
butter
2 lb
2 lb cabbage
cabbage
1 large
1 large carrot
carrot
0.25 cups
0.25 cups cider vinegar
cider vinegar
4 lb
4 lb corned beef brisket
corned beef brisket
1 Tbsp
1 Tbsp cornstarch
cornstarch
1 tsp
1 tsp dry mustard
dry mustard
2
2  egg yolks
egg yolks
1 bunch
1 bunch fresh parsley
fresh parsley
1 tsp
1 tsp horseradish
horseradish
2 lb
2 lb new potatoes
new potatoes
3 medium
3 medium onions
onions
0.25 tsps
0.25 tsps pepper
pepper
0.5 tsps
0.5 tsps salt
salt
2 tsps
2 tsps sugar
sugar
1 cup
1 cup water
water
1  bay leaf
1
bay leaf
1 Tbsp butter
1 Tbsp
butter
2 lb cabbage
2 lb
cabbage
1 large carrot
1 large
carrot
0.25 cups cider vinegar
0.25 cups
cider vinegar
4 lb corned beef brisket
4 lb
corned beef brisket
1 Tbsp cornstarch
1 Tbsp
cornstarch
1 tsp dry mustard
1 tsp
dry mustard
2  egg yolks
2
egg yolks
1 bunch fresh parsley
1 bunch
fresh parsley
1 tsp horseradish
1 tsp
horseradish
2 lb new potatoes
2 lb
new potatoes
3 medium onions
3 medium
onions
0.25 tsps pepper
0.25 tsps
pepper
0.5 tsps salt
0.5 tsps
salt
2 tsps sugar
2 tsps
sugar
1 cup water
1 cup
water

Equipment

dutch oven
dutch oven
sauce pan
sauce pan
dutch oven
dutch oven
sauce pan
sauce pan


Instructions

  1. Combine corned beef and water to cover in a large Dutch oven; bring to a boil then remove from heat. Drain. Add fresh water to cover. Add onion, carrot, parsley, bay leaf, and pepper. Bring to a boil once again, then reduce to a low simmer. Skim off foam, if necessary. Cover and simmer 4 hours or until tender.
  2. Remove onion and parsley. Add potatoes to Dutch oven. Simmer 10 minutes. Add cabbage wedges, and simmer 20 minutes or until vegetables are tender. Remove and discard bay leaf.
  3. To make the Irish Mustard Sauce, combine cornstarch, sugar, dry mustard and salt in a medium saucepan; stir well. Add water and cook over low heat, stirring constantly, until thickened. Remove from heat. Stir in vinegar, butter and horseradish. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, until thickened.
  4. Transfer corned beef and vegetables to a serving platter. Serve with Irish Mustard Sauce.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.39
Ingredient
1 bay leaf
1 tablespoon butter
2 pounds cabbage
1 large carrot
¼ cups cider vinegar
4 pounds corned beef brisket
1 tablespoon cornstarch
1 teaspoon dry mustard
2 egg yolks
1 bunch fresh parsley
1 teaspoon horseradish
2 pounds new potatoes
3 mediums onions
¼ teaspoons pepper
2 teaspoons sugar
Price
$0.02
$0.12
$1.39
$0.13
$0.22
$20.12
$0.03
$0.11
$0.48
$2.26
$0.04
$6.66
$0.73
$0.01
$0.01
$32.33

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

Disclaimer

Nutritional Information

Quickview
834 Calories
51g Protein
49g Total Fat
45g Carbs
44% Health Score
Limit These
Calories
834
42%

Fat
49g
76%

  Saturated Fat
16g
101%

Carbohydrates
45g
15%

  Sugar
10g
12%

Cholesterol
233mg
78%

Sodium
3952mg
172%

Get Enough Of These
Protein
51g
103%

Vitamin K
275µg
263%

Vitamin C
184mg
224%

Vitamin B12
5µg
92%

Selenium
62µg
90%

Vitamin B6
1mg
81%

Vitamin B3
13mg
67%

Zinc
9mg
65%

Vitamin A
3104IU
62%

Potassium
1983mg
57%

Phosphorus
533mg
53%

Iron
7mg
44%

Vitamin B2
0.65mg
38%

Folate
141µg
35%

Fiber
8g
35%

Manganese
0.69mg
34%

Copper
0.58mg
29%

Vitamin B5
2mg
28%

Magnesium
109mg
27%

Vitamin B1
0.4mg
27%

Calcium
141mg
14%

Vitamin E
0.63mg
4%

Vitamin D
0.36µg
2%

covered percent of daily need

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