Creamy Mustard Sauce That Goes Well With Everything!
This Delicious, Creamy Dijon mustard Sauce is perfect for everything, beef, pork, fish, chicken, pasta dishes, you name it!
Nonstick pan with lid:
Recipe:
- 1 small onion, finely chopped
- 3 slices of bacon, cut in small pieces
- Half a cup/120ml chicken stock
- 1,6 Cup/400ml heavy cream
- 3-4 full teaspoons Dijon mustard
- 1 clove of garlic
- 1 tablespoon fresh thyme
- Salt and pepper for seasoning
Whiskey Mustard Glaze for Corned Beef ????
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Andrew Zimmern Cooks: Corned Beef
This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. And it is perfect to celebrate St. Patrick 's day!
Brining your own corned beef at home is easy, all you need is the right equipment and time, about 7 to 10 days—therefore thinking ahead is imperative. Beyond the pink salt, which can be found at a butcher shop or on Amazon, you probably have the spices in your cabinets already. If you buy a pre-brined brisket from the grocery store, skip the first step.
For an easy side dish, simmer vegetables like cabbage, potatoes, potatoes and carrots in the poaching broth while you glaze the corned beef.
Recipe:
Corned Beef Brisket with Roasted Vegetables and Lemon-Mustard Sauce
Enjoy Corned Beef Brisket with roasted carrots, parsnips, cabbage and a lemony sauce.
INGREDIENTS:
1 Corned Beef Brisket Boneless with seasoning packet (3-1/2 to 4 pounds)
6 medium cloves garlic, peeled
2 teaspoons black peppercorns
2 cups water
1 pound carrots, cut into 2-1/2 x 1/2-inch pieces
1 pound parsnips, cut into 2-1/2 x 1/2-inch pieces
1 pound Savoy cabbage, cut into 4 wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
COOKING:
Position oven racks in upper and lower thirds of oven. Heat oven to 350°F.
Place Corned Beef Brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350°F oven 3 to 3-1/2 hours or until brisket is fork-tender.
Cook's Tip: If seasoning packet is not included with Corned Beef Brisket, substitute 1-1/4 teaspoons pickling spice.
Meanwhile, place carrots, parsnips and cabbage on rimmed baking sheet. Drizzle with oil and toss gently to coat. Season with salt and ground pepper. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 minutes. Uncover; continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown.
Cook's Tip: Regular green cabbage may be substituted for Savoy cabbage.
Remove brisket from roasting pan. Carve diagonally across the grain into thin slices. Serve with roasted vegetables and Lemon-Mustard Sauce.
Lemon-Mustard Sauce: Heat 1 tablespoon olive oil in small saucepan over medium heat. Add 2 tablespoons finely chopped shallot; cook and stir about 2 minutes or until tender. Remove from heat; cool 1 minute. Stir in 2/3 cup dairy sour cream, 1/3 cup Dijon-style mustard, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill and 1 teaspoon honey. Season with 1/4 teaspoon each salt and pepper. Cover; set aside.
Nutrition information per serving: 441 Calories; 266.4 Calories from fat; 29.6g Total Fat (9.6 g Saturated Fat; 0.2 g Trans Fat; 1.4 g Polyunsaturated Fat; 14.6 g Monounsaturated Fat;) 125 mg Cholesterol; 1561 mg Sodium; 18 g Total Carbohydrate; 5 g Dietary Fiber; 6.6 g Total Sugars; 24 g Protein; 0.6 g Added Sugars; 77 mg Calcium; 2.9 mg Iron; 628 mg Potassium; 4.8 mcg Vitamin D; 0.3 mg Riboflavin; 4.5 mg NE Niacin; 0.5 mg Vitamin B6; 2 mcg Vitamin B12; 231 mg Phosphorus; 6 mg Zinc; 41.1 mcg Selenium; 95.4 mg Choline.
This recipe is an excellent source of Protein, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Phosphorus, and Choline.
ProTips | Corned Beef Silverside with Mustard Sauce
Ingredients:
1.3kg piece corned silverside
150g carrots, roughly chopped
150g brown onions, quartered
6 juniper berries
12g black peppercorns
60g flat leaf parsley
3 bay leaves
10g thyme
Water to cover
100mls apple cider vinegar
Seasonal roast vegetables to serve
Flat leaf parsley, chopped to serve
Mustard Sauce
100g butter
50g plain flour
1 litre milk
20g wholegrain mustard
80g chopped flat leaf parsley
Sea salt cracked black pepper
Method:
Place beef in a large saucepan with carrots, brown onions, juniper berries, peppercorns, parsley, bay leaves and thyme. Cover with cold water, add vinegar and bring to the boil. Reduce heat to low, then cover and simmer, skimming surface occasionally, for 3- 4 hours or until meat is very tender.
For Mustard Sauce: Melt butter in a saucepan over medium heat. Add flour. Cook, stirring for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Stir in mustard and parsley, season to taste.
Drain beef, discarding liquid and vegetables. Thinly slice meat, then serve with seasonal roast vegetables and sauce. Garnish with parsley.
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The BEST Mustard Braised Corned Beef Brisket and Roasted Cabbage Recipe!! | Tanny Cooks
Yes, there are several ways to cook Corned Beef, but this method gives you tender and juicy meat with an incredible flavor and it bakes in your oven!
#CornedBeef #brisket #cornedbeefrecipe #holidayrecipes #holidayrecipe #easyrecipe #roastedvegetables #greencabbage #cabbagerecipe #cabbage #cookwithme #cooking #cookingchannel #tannycooks
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