My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, March 12, 2012

Corned Beef and Cabbage With Warm Mustard Sauce

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
serves 6-8
print recipe

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.


  1. We LOVE corned beef and cabbage! The only problem is - we never seem to have enough leftovers to last as long as we'd like them.:-)

  2. I'm such a bad wife, my husband loves corned beef and cabbage and I don't, therefore, I don't make it. Yes, I know, shame on me. Also, I never knew how to make it because I didn't like it. You have made it sound so simple, I just might give it a try. Poor guy, he has to get it once a year at my sister's house. I apparently never felt bad enough about it to make it for him, yes, bad wife, bad wife! I'll let you know if I give it a try.


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