We could also call this New England Boiled Dinner. But we are planning for St. Patrick's Day so it has to be Corned Beef and Cabbage. Don't forget to save any left over corned beef to make Corned Beef Hash, or dice any left over up to make a hash or soup.
Corned Beef and Cabbage With Warm Mustard Sauce
1 brisket corned beef (about 6 pounds)
1 pound carrots, peeled and cut into 1-inch chunks
12-16 small red potatoes, skin on
12-16 small white onions, peeled
1 large turnip, peeled and cut into 1-inch chunks
1 large head of cabbage, cored and cut into 8 wedges
Place the corned beef in a large pot and cover with water. Cover, and bring to a boil, reduce heat, and simmer until fork tender (2-3 hours). Remove thee meat from the pot. DO NOT drain the water.
Place the potatoes and turnip in the pot, bring water back to a boil and simmer 15 minutes. Add the carrots and onions, bring to a boil and simmer another 10 minutes. Add the cabbage, bring to a boil and simmer another 5-8 minutes.
Strain all the vegetables into a colander.
Slice the beef diagonally against the grain; arrange the meat and vegetables on a platter and serve with Warm Mustard Sauce (below) and Irish Soda Bread.
Warm Mustard Sauce
Adapted from At Home, At Sea
2 tablespoons dry mustard
1 teaspoon all-purpose flour
1/2 teaspoon salt
1 can evaporated milk
1/4 cup sugar
1 large egg yolk
1/2 cup heated cider vinegar
Mix together the mustard, flour and salt. Add 1/3 cup of evaporated milk and whisk until there are no lumps.
Put the sugar in the rest of the evaporated milk in a double boiler over medium heat.
Whisk in the mustard mixture, then whisk in the egg yolk. Heat, whisking frequently, until the mixture thickens to a ribbon-like consistency.
Remove the mixture from the heat and whisk in the heated vinegar. Leave it in the double boiler until ready to serve to keep warm.
Pour into a pitcher and serve.