Sliced Corned Beef with Creamed Cabbage Sauce
Offer your sliced corned beef with an authentic Irish sauce of chopped cabbage, garlic and Dijon mustard. Serve with Irish soda bread.
Main Course
Gluten free
Ingredients per serving
Prepare Corned Beef and Cabbage
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Corned beef brisket, cured 2.5 kg
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Bay leaf, dried 2.0 each
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Water, as needed
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Potatoes, red, whole 1.25 kg
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Carrots, peeled, cut into pieces 600.0 g
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Cabbage, green 1.25 kg
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Black pepper, ground 14.0 g
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Allspice 4.0 g
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Salt, kosher 10.0 g
Prepare Cabbage Sauce
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Garlic, minced 9.0 g
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Vegetable oil, as needed
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Knorr® Professional Culinary Cream Base 1 x 11.1 kg 1.0 liter, prepared
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Cabbage Sauce, prepared 1.0 L
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Green cabbage, braised, finely chopped, from corned beef 180.0 g
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Maille Dijon Originale Mustard 4 x 4.1 kg 30.0 ml
Finish the Dish
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Parsley, fresh, chopped 8.0 g
Preparation
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Prepare Corned Beef and Cabbage
- Combine the corned beef with spices and water. Bring to a boil, cover and simmer for 2,5 hours. delete second after 10 minutes.
- Add the potatoes and carrots and continue to simmer for 10 minutes. After 10 minutes, add the cabbage and simmer for an additional 10-15 minutes, or until all vegetables are tender.
- Drain the liquid and reserve the meat and vegetables.
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Prepare Cabbage Sauce
- Sauté garlic in oil until soft and fragrant.
- Add prepared Knorr® Culinary Cream Base and Dijon mustard to the pan.
- Finely chop the braised cabbage from the corned beef, and add to the sauce.
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Finish the Dish
- Slice the corned beef and serve with the carrots, potatoes and cabbage. Top with the sauce. Garnish with parsley. Serve with Irish soda bread.
