Parsley Mustard Sauce For Corned Beef Recipes

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PARSLEY MUSTARD SAUCE FOR CORNED BEEF



Parsley Mustard Sauce for Corned Beef image

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

2 tablespoons butter
2 teaspoons finely chopped yellow onions
2 tablespoons flour
3/4 cup milk
3/4 cup beef stock (or cooking liquid from corned beef)
1 tablespoon chopped fresh parsley
1 teaspoon hot English mustard
1/8 teaspoon nutmeg
salt & freshly ground black pepper

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

MUSTARD SAUCE FOR CORNED BEEF



Mustard Sauce for Corned Beef image

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

1 ½ tablespoons salted butter
1 large egg
⅓ cup brown sugar
¼ cup white sugar
¼ cup prepared yellow mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper
¾ cup cider vinegar

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

CORNED BEEF AND CABBAGE WITH PARSLEY SAUCE



Corned Beef and Cabbage with Parsley Sauce image

Provided by Stuart O'Keeffe

Categories     main-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 19

One 4- to 5-pound beef brisket
1/2 cup light brown sugar
2 bay leaves
2 cinnamon sticks
2 star anise
1 teaspoon whole allspice
1 teaspoon whole cloves
1 teaspoon fennel or dill seeds
1 teaspoon mustard seeds
1 teaspoon peppercorns
6 carrots, stems trimmed, quartered
3 1/2 pounds medium Yukon gold potatoes, quartered
1 head Napa cabbage, cut into large chunks
2 tablespoons unsalted butter
2 teaspoons Dijon mustard
2 tablespoons all-purpose flour
1 cup whole milk
1 cup fresh parsley leaves, roughly chopped
Kosher salt and freshly ground black pepper

Steps:

  • Place the brisket, brown sugar, bay leaves, cinnamon sticks, star anise, allspice, cloves, fennel seeds, mustard seeds and peppercorn in a large Dutch oven or pot and cover with cold water by about 2 inches. Cover with a lid and bring to a boil, then reduce the heat and simmer until the brisket is just fork tender, about 1 hour and 20 minutes. You can check your brisket by lightly pulling against the top of the meat with a fork: If the meat begins to lightly shred, it has cooked long enough. If your brisket needs more time, cover and continue simmering, checking the brisket every 10 minutes.
  • Preheat the oven to 200 degrees F.
  • Add the carrots and potatoes to the simmering pot, bring to a boil, reduce to a simmer and cook until the vegetables are tender, about 20 minutes.
  • Remove the vegetables to an oven-safe plate, cover with foil and keep warm in the oven. Add the cabbage to the simmering pot and cook until tender, about 10 minutes. Remove the cabbage to the oven-safe plate, cover with foil and return it to the oven. Remove the corned beef brisket to a rimmed baking sheet, cover with foil and let rest 10 minutes before slicing against the grain into 1/4-inch slices.
  • Meanwhile, melt the butter and mustard in a small saucepan over medium heat until combined. Add the flour and whisk to make a roux. Add the milk while whisking constantly and simmer until the sauce is beginning to thicken, 2 to 4 minutes. Stir in the parsley and season to taste with salt and pepper. Serve on top of the corned beef slices and the vegetables.

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