Ingredients
Prepare Corned Beef and Cabbage
-
Corned beef brisket, cured 5 lbs
-
Bay leaf, dried 2 each
-
Water, as needed
-
Potatoes, red, whole 2.5 lbs
-
Carrots, peeled, cut into pieces 1.25 lbs
-
Cabbage, green, cut into wedges 2.5 lbs
-
Black pepper, ground 2 Tbsp
-
Allspice 2 tsp
-
Salt, kosher 2 tsp
Prepare Cabbage Sauce
-
Garlic, minced 3 tsp
-
Vegetable oil, as needed
-
Mustard Mayonnaise, prepared 1 qt
-
Green cabbage, braised, finely chopped, from corned beef 2 cups
Finish the dish
-
Parsley, chopped 2 Tbsp
Preparation
-
Prepare Corned Beef and Cabbage
- Combine the corned beef with spices and water. Bring to a boil, cover and simmer for 2,5 hours. delete second after 10 minutes.
- Add the potatoes and carrots and continue to simmer for 10 minutes. After 10 minutes, add the cabbage and simmer for an additional 10-15 minutes, or until all vegetables are tender.
- Drain the liquid and reserve the meat and vegetables.
-
Prepare Cabbage Sauce
- Sauté garlic in oil until soft and fragrant.
- Add prepared LeGoût® Cream Soup Base and Maille Dijon mustard to the pan.
- Finely chop the braised cabbage from the corned beef, and add to the sauce.
-
Finish the dish
- Slice the corned beef and serve with the carrots, potatoes and cabbage. Top with the sauce. Garnish with parsley. Serve with Irish soda bread.