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Corned Beef In Cabbage Nests Wtth Herbed Mustard Sauce

Western.Chefs's picture
For meat preparation
  Beef round 6 Pound (1 Round Of Beef, 5 To 6 Pound)
  Pickling spice 2 Tablespoon
  Bay leaves 2
  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)
  Salt To Taste
  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)
  Sugar 2 Tablespoon
  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)

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.

Recipe Summary

Main Dish
Cook Time: 
15 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 282 Calories from Fat 146

% Daily Value*

Total Fat 16 g25.3%

Saturated Fat 8.7 g43.6%

Trans Fat 0 g

Cholesterol 58.7 mg19.6%

Sodium 142.9 mg6%

Total Carbohydrates 16 g5.4%

Dietary Fiber 2.9 g11.4%

Sugars 5.1 g

Protein 17 g34.5%

Vitamin A 48.1% Vitamin C 28.6%

Calcium 4.9% Iron 7.7%

*Based on a 2000 Calorie diet

Corned Beef In Cabbage Nests Wtth Herbed Mustard Sauce Recipe