I never tried mustard sauce with my corned beef and cabbage. I always use red wine vinegar. The next time I have corned beef and cabbage I'll make some mustard sauce and give it a try. I may try it later this week. Todays dinner is already planned. Steak, mashed potatoes, gravy and mixed greens.
Make this and you’ll be wondering where I’ve been all your life
Make this closer to serving time, so the liquid is stewed properly.
I have been making Corned Beef for near 50 years since my mother taught me at very young age.
Mustard Sauce:
1 Cup of liquid from the pot you’re making the Corned Beef in (strain the onion and stuff from it)
1 TBS (Table Spoon) of plain flour
1 TBS Brown Sugar
1 TBS Butter
2 TBS of Brown Malt Vinegar (Or just brown)
1 TBS of Mustard Powder (Maybe a tad more)
1 EGG
I take the hot liquid, add the Brown Sugar so it dissolves and put in the butter so melts. (Easier when the liquid is still hot)
Once the butter is melted (give it a stir to help) add the Vinegar while the liquid is cooling down. (Make sure it’s cool before proceeding)
This is important: (avoid adding egg to a hot liquid)
Take the egg and crack it in a separate cooking bowl & beat it with a whisk until it’s mixed and separated really well.
Add the flower & Mustard Powder to the egg and whisk again until all the flour and mustard powder are mixed into the egg properly.
I believe it’s much easier to add powders to cold and mix straight away as it helps prevent the powders going gluggy, as it can in a hot liquid.
Once the liquid with the butter and vinegar in it is completely cool, add the liquid to the mixed egg, flour and mustard powder.
It’s important the liquid is cool before adding the egg mix or it will start to turn white and cause lumps because it’s partially cooked due to a hot liquid.
Stir in together whith a whisk.
Place all the mixed ingredients into a saucepan, put it on a medium heat and continue stirring constantly until the sauce goes thick.
Put it on your meal, or chug it down in a pint glass (I won’t judge)
This is also important:
When slow cooking the Corned Beef, add some mixed pickling herbs if you can buy them OR just use about 10 peppercorns and about 2 of bay leaves and a 4 cloves.
Chop an onion finely and place it all in the water that is just covering the corned beef.
Add a quarter of a cup of Brown Malt Vinegar and a quarter of a cop of Brown Sugar to the water.
Cover with a lid, simmering for as long as you can.
Enjoy.
