Corned Beef In Cabbage Nests Wtth Herbed Mustard Sauce Recipe
Ingredients
| 1 5-6 pound round of beef | ||
| Spice | 2 Tablespoon (Meat Preparation:) | |
| Bay leaves | 2 (Meat Preparation:) | |
| Garlic | 2 Clove (5gm), unpeeled (Meat Preparation:) | |
| Beets | 6 , trimmed (Meat Preparation:) | |
| Butter | 1/4 Cup (16 tbs) (Meat Preparation:) | |
| 3 pounds small red potatoes, skins washed | ||
| 1 pound parsnips, peeled and cut into 2-inch sticks | ||
| 1 pound carrots, peeled and cut into 1-inch thick slices | ||
| 1 pound small turnips, peeled and cut in quarters | ||
| Butter | 1 Cup (16 tbs) (Meat Preparation:) | |
| Horseradish | 1/4 Cup (16 tbs), drained (Meat Preparation:) | |
| Minced dill | 1/3 Cup (16 tbs) (Meat Preparation:) | |
| Salt and freshly ground pepper to taste Cabbage and Mustard Sauce | ||
| 2 tablespoons bacon drippings | ||
| Cabbage | 1 Small, finely shredded (Meat Preparation:) | |
| Balsamic vinegar | 1/4 Cup (16 tbs) (Meat Preparation:) | |
| Sugar | 2 Tablespoon (Meat Preparation:) | |
| Caraway seed | 1 Teaspoon (Meat Preparation:) | |
| 1 cup corned beef liquid | ||
| Heavy cream | 1 1/2 Cup (16 tbs) (Meat Preparation:) | |
| 1/4 cup tarragon mustard | ||
| Dijon Mustard | 1/4 Cup (16 tbs) (Meat Preparation:) | |
| Fresh parsley and dill for garnish | ||
Directions
In a large Dutch oven combine the beef and enough water to cover 1 inch above the beef.
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.
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.
Chef
