Mustard Cream Sauce For Corned Beef Food
MUSTARD SAUCE FOR CORNED BEEF
Make and share this Mustard Sauce for Corned Beef recipe from Food.com.
Provided by JustJanS
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the egg, mustard and sugar together.
- Add the vinegar and beef liquor.
- Heat gently without boiling.
- Serve hot or cold with hot or cold corned beef.
MUSTARD SAUCE FOR CORNED BEEF
Tangy mustard sauce that makes the corned beef meal. I got this recipe from my mom. Serve with corned beef and cabbage--the perfect St. Patrick's Day meal!
Provided by Anna Murray
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over low heat; remove from heat.
- Whisk egg, brown sugar, white sugar, mustard, salt, and pepper together in a small bowl. Whisk in vinegar. Stir mixture into the melted butter.
- Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes longer.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 15.9 g, Cholesterol 29 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.6 g, Sodium 189.1 mg, Sugar 15.3 g
MUSTARD SAUCE FOR CORNED BEEF & CABBAGE
A wonderful sweet mustard sauce recipe that came from my mom. We can't have corned beef and cabbage without it!!
Provided by myount19
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook and stir (a whisk works best) over medium heat until thickened (approx. 5 minutes).
HORSERADISH-MUSTARD SAUCE FOR CORNED BEEF
When you have a strong Irish heritage and a son named Patrick, you can't help but make a big fuss on March 17! This zesty sauce is the perfect accompaniment to corned beef. -Denise Bender, Bayville, New York
Provided by Taste of Home
Time 5m
Yield 10 servings.
Number Of Ingredients 3
Steps:
- In a small bowl, combine the sour cream, horseradish and mustard. Serve with corned beef.
Nutrition Facts :
MUSTARD CREAM SAUCE FOR CORNED BEEF
A sauce from Bruce Jacobs, Executive Chef at Bristol Farms Markets in CA for your St. Pat's corned beef. It's also good with ham, chicken or other meats.
Provided by San Marcos Sunshine
Categories Sauces
Time 15m
Yield 3 cups, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Note: Chef Jacobs makes this sauce using the same broth in which his corned beef and vegetables have been cooked. Alternatively, substitute 2 teaspoons of concentrated "Better Than Bouillon" Ham Base (available at most grocery stores) mixed with 2 cups of water.
- To make the roux, melt the butter in a small saute pan, then slowly stir in the flour and cook over low heat for 15-30 seconds, stirring constantly. Do not allow roux to brown.
- To finish the sauce, bring the broth, cream, horseradish and mustard to a boil in a small saucepan. Reduce heat to a simmer and slowly add the roux, a little at a time until the sauce is thick enough to coat the back of a spoon.
- Stir in the chives and serve over corned beef, cabbage and other vegetables.
Nutrition Facts : Calories 263.6, Fat 21.5, SaturatedFat 9.2, Cholesterol 48.5, Sodium 2315.1, Carbohydrate 12.7, Fiber 6.3, Sugar 2, Protein 9.2
PARSLEY MUSTARD SAUCE FOR CORNED BEEF
Make and share this Parsley Mustard Sauce for Corned Beef recipe from Food.com.
Provided by Gingernut
Categories Sauces
Time 15m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a small saucepan over medium heat.
- Add onions and cook until just softened, about 1 minute.
- Whisk in flour and cook until light golden, about 1 minute.
- Whisk in beef stock, milk, parsley, mustard, and nutmeg and whisk until smooth.
- Season to taste with salt and pepper and cook, whisking, until thickened, 4-5 minutes.
Nutrition Facts : Calories 33, Fat 2.5, SaturatedFat 1.6, Cholesterol 7.2, Sodium 70.2, Carbohydrate 1.8, Fiber 0.1, Protein 0.8
QUICK MUSTARD SAUCE FOR CORNED BEEF
My birthday present from Cirque was a cookbook entitled "Taste of Winter - a festival of winter cooking". This is a recipe from that book; probably the fastest, easiest, most foolproof recipe I will ever publish - a sour cream/mustard/dill sauce that is the perfect complement to Recipe #170169, or any other corned beef recipe.
Provided by NotQuiteVegetarian
Categories St. Patrick's Day
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Mix sour cream, mustard and dill together.
MUSTARD SAUCE FOR CORNED BEEF
Steps:
- Use a fork to mix all ingredients together in a small bowl or large measuring cup with a spout.
- Pour on top mid way through cooking your corned beef, or at the end if you would rather.
Nutrition Facts : ServingSize 1 oz, Calories 42 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 130 mg, Fiber 1 g, Sugar 9 g
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Ratings 1Category Breakfast, EntreeCuisine AmericanTotal Time 20 mins
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Ratings 1Category Breakfast, EntreeCuisine AmericanTotal Time 20 mins
- Heat 2 tablespoons of oil in a large skillet and over medium heat.In a large bowl, add the beef, potatoes, and cabbage; stir well to combine. Season with salt and pepper to taste. Spread mixture evenly in the heated pan and let a brown crust form on the bottom (about 5 minutes). Turn over to brown the other side (about another 5 minutes). While the hash is cooking, make the cream mustard sauce.
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- Place corned beef in the slow cooker. Sprinkle with seasonings (if they are included in the package). Sprinkle with brown sugar. Add the bay leaves and the broth. Cover and cook on low for 4 hours.
- After 4 hours add in the carrots and potatoes and cabbage (if desired). Cover and cook for 4 more hours on low.
- Remove the lid, move the corned beef to a platter and tent with foil. Let it rest for 10-15 minutes before serving. Use a slotted spoon to place the vegetables around the meat.
- Make the mustard sauce by whisking together the sour cream, dijon mustard, sugar, garlic and kosher salt.
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Ratings 4Category Main CourseCuisine American, British, IrishTotal Time 3 hrs 40 mins
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- Place the corned beef into a large stockpot or dutch oven. Add the peppercorns, cloves, garlic, and bay leaves on top of the beef. (Alternatively, you can use the spice packet that comes with the corned beef, instead of these spices.)
- Fill the pan with water until it is just covering the corned beef. Bring to a boil over high heat. Once it is boiling, place a lid on the pan and reduce to medium-low heat. Simmer for 3 hours, or until the meat is 165F degrees and fork-tender.
- Prepare the potatoes, carrots, and turnips by cutting into 2-3 inch chunks. Cut the cabbage into wedges.
- Once the beef is tender, remove it to a large plate and cover tightly with aluminum foil to rest. Add the turnips, potatoes, and carrots to the water in the stock pan. Taste the water and if it tastes too salty, add additional boiling water.
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- Place beef brisket, onions, celery, cloves, garlic, bay leaf, and allspice in a Dutch oven. Pour enough water into Dutch oven to cover corned beef mixture.
- Bring to a boil. Skim off any foam that rises to the surface. Reduce heat and simmer, covered, turning corned beef over occasionally, for 1 hour.
- Uncover and add carrots, potatoes, parsnip and cabbage. Continue simmering, covered, until corned beef is tender, about 1 1/2 – 2 hours. Corned beef is tender when easily pierced with a paring knife. Remove from heat.
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- Start by meling butter in a small saucepan over med-low heat. Add mustard and whisk together.
- Add cream and cream and continue to whisk until the butter and the cream come together. You are going to bring this to an 'almost' boil. Once you see a few bubbles break on the surface, it's done. Continue to whisk and cook until desired thickness. Don't let the sauce boil.
- When done, add the chopped parsley, pepper and salt. Use sauce to drizzle over the corned beef to serve.
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- Place meat in a large saucepan. Add enough water to cover, and bring to the boil. Use a spoon to skim fat from surface and discard. Add vinegar, sugar, cloves, bay leaves and peppercorns.
- Reduce heat to medium. Partially cover the pan and simmer gently for about 1 hour (allow 10-30 minutes per 500g) or until meat is tender. Cover and set aside to cool in liquid.
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- Place the joint in a large saucepan. Add the chopped vegetables, peppercorns and cider. Add enough water to cover the joint. Bring to the boil, then simmer for approx. 40 mins per ½ kg or until the meat is tender. Leave in the liquid until ready to serve.
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