The true life food blog of a home cook, self-proclaimed foodie, vino obsessed, pump wearing diva; who shows her LOVE through her food.

Corn Beef & Cabbage with Mustard Sauce


My apologies; I am bit late for Saint Patrick’s Day but here is the corn beef recipe some of you have asked for. Some of you will notice no potatoes are included but feel to free to boil some in the broth if that is your preference. Serve with BEER of course! Please try, enjoy and Cheers!



4-5 lb. Corn Beef Roast (with curing seasoning packet)
1 Head of Green Cabbage
6 Garlic Cloves
2 Carrots
2 Celery Stalks
1 Yellow Onion
6 cups Beef Broth
1 Dark Beer
2 Bay Leaves
½ tsp. Salt
½ tsp. Pepper


Mustard Sauce  
½ cup Dijon Mustard
2 tsps. Whole Grain Mustard
1 tsp. Worchester Sauce
¼ tsp. Garlic Powder
1 tsp. Apple cider Vinegar
2-3 dashes Hot Sauce



Place the rinsed corn beef into a large pot or Dutch oven. Roughly chop garlic, celery, carrots, and onion; add to the pot.  Add seasoning pack, bay leaves, salt and pepper, and beer; cover with beef broth.  Over medium heat bring to a boil, reduce heat to low and cover.  Cook corn beef for approximately 3-4 hours.

Prepare mustard sauce by whipping all ingredients together in a small bowl, place aside until ready.

Once cooking process is complete, remove beef from the pot. Cut the head of cabbage into quarters, add to the pot, and cook for 15 minutes.  Slice corn beef and serve with boiled cabbage and mustard sauce.

Tags: Beef, Main Dish, Meat

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