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Corned Beef In Cabbage Nests Wtth Herbed Mustard Sauce Recipe
|For meat preparation|
|Beef round||6 Pound (1 Round Of Beef, 5 To 6 Pound)|
|Pickling spice||2 Tablespoon|
|Garlic||2 Clove (10 gm) (Unpeeled)|
|Whole beets||6 , peeled, roots and ends trimmed (Fresh)|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Small red potatoes||3 Pound, skins washed|
|Parsnips||1 Pound, peeled and cut into 2-inch sticks|
|Carrots||1 Pound, peeled and cut into 1-inch thick slices|
|Turnips||1 Pound, peeled and cut in quarters (Use Small Sized Ones)|
|Butter||1 Cup (16 tbs) (2 Sticks)|
|Drained horseradish||1⁄4 Cup (4 tbs)|
|Minced fresh dill||1⁄3 Cup (5.33 tbs)|
|Freshly ground pepper||To Taste|
|Cabbage mustard sauce||1⁄2 Cup (8 tbs)|
|Bacon drippings||2 Tablespoon|
|Cabbage head||1 Small, finely shredded|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Caraway seed||1 Teaspoon|
|Corned beef liquid||1 Cup (16 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Tarragon mustard||1⁄4 Cup (4 tbs)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Fresh parsley||1 Tablespoon (For Garnish)|
|Dill||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 11205 Calories from Fat 5855
% Daily Value*
Total Fat 659 g1014.1%
Saturated Fat 342.7 g1713.5%
Trans Fat 0 g
Cholesterol 2391.7 mg
Sodium 6282.2 mg261.8%
Total Carbohydrates 622 g207.2%
Dietary Fiber 108.4 g433.7%
Sugars 195.4 g
Protein 688 g1375.5%
Vitamin A 1828.8% Vitamin C 1086.1%
Calcium 184.9% Iron 315.4%
*Based on a 2000 Calorie diet
Add the pickling spice, bay leaves and garlic and bring the water to a boil uncovered.
Lower the heat and simmer gently for 4 to 5 hours or until a fork inserted in the center of the meat penetrates easily but the meat doesn't shred.
Remove the meat from the pot and wrap it in foil.
Reserve 1 cup of the corned beef liquid for later use.
Allow the beef to sit for 30 minutes before slicing.
Meanwhile, prepare the vegetables.
In a saucepan combine the beets and enough water to cover them.
Bring the water to a boil, cover and simmer until the beets are tender.
Drain and peel the beets.
In a saucepan melt 1/2 cup of butter and add the beets, tossing gently.
Keep the beets warm.
In a separate saucepan steam the potatoes, parsnips, carrots and turnips together in a small amount of water for 8 to 12 minutes or until tender.
In another small saucepan melt 1 cup of butter.
Stir in the horseradish, dill, salt and pepper.
Cook until heated through and pour the mixture over the steamed vegetables.
Place all of the vegetables in a covered container and keep warm in a 200° oven.
In a large skillet heat the bacon drippings and add the cabbage, cooking over low heat until tender.
Add the vinegar, sugar, and caraway and keep warm.
In a small saucepan over medium heat cook 1 cup of the reserved corned beef liquid to a syrupy consistency.
Stir in the heavy cream and reduce the mixture to a sauce-like consistency.
Reduce the heat to low and add the mustards, blending well.
Remove the bay leaves.
To serve, place a nest of cabbage on each plate.
Top each nest with sliced beef, and drizzle with mustard sauce.
Sprinkle with freshly chopped parsley and flank with the vegetables.
Garnish with sprigs of dill.