Fado's Irish Pub Corned Beef and Cabbage

with White Wine Mustard Sauce
Fado's Irish Pub Recipe

Mustard Sauce:
1 cup  white wine
1 teaspoon minced garlic
1/2 cup diced yellow onion
1 cup heavy cream
1 cup chicken stock
1 teaspoon wet English mustard
1 teaspoon whole grain mustard
1 teaspoon salt
pinch of white pepper
1 teaspoon all-purpose flour

Corned Beef and Cabbage:
10 ounces corned beef, sliced
2 ounces chicken stock
parsley, to taste
1 ounce unsalted butter
salt and pepper, to taste
6 ounces cabbage, shredded
4 red potatoes

For the mustard sauce: In a medium pot, boil the white wine, garlic, and onion for 5 minutes. Then, add the heavy cream and stock and simmer for 5 more minutes. Whisk in the mustard, salt, and pepper and simmer for 3 to 4 more minutes. Whisk in the flour and simmer until the sauce begins to thicken.

For the corned beef and cabbage: Place the corned beef in a large Dutch oven and cover with water. Add the chicken stock, parsley, and butter. Season with salt, to taste. Bring to a boil and skim off any foam, if necessary. Reduce the heat, cover, and simmer until tender, about 4 hours.

Meanwhile, place a steamer basket snugly inside a pot and add water until it reaches just below the steamer basket. Bring to a boil and add the cabbage to the basket. Cover with a lid and steam until tender.

Preheat the oven to 400 degrees. Place the potatoes on a baking sheet or dish and roast in the oven until a fork pierces the center easily. Remove from the oven and set aside.

When the corned beef is tender, remove the parsley. Transfer the corned beef to a serving platter with the cabbage and potatoes. Ladle some hot cooking liquid over the corned beef and platter. Season with pepper, to taste. Serve immediately with 4 ounces of the mustard sauce.

Notes: The white wine mustard sauce in this recipe comes straight from Ireland, and it's a decadent twist on the traditional mustard sauce, both savory and tart at the same time. This dish goes well with brown bread and butter.