Recipes from My Mother: Glazed Irish Corned Beef and Secret Ingredient Mustard Sauce

Like the majority of my most favorite recipes, this is from my mom. We would always have this for St. Patrick’s Day with cabbage, carrots and potatoes. But like many special day meals, the leftovers were the best: grilled Reuben Sandwiches on rye and pumpernickel bread with my mom’s mysterious mustard sauce.

Why is corned beef considered Irish? The truth is that the Irish liked bacon with their cabbage, but when they arrived in America, corned beef was cheaper to come by than bacon.

What does the term “corned” mean regarding beef? It comes from putting meat in a large crock covered with rock-salt kernels to preserve it. The term has been around since 888 AD.

I like my mom’s version of this recipe because this corned beef simmers in water, the classic way of preparing it, but then roasts for a bit in the oven to give it a richer, browned “crust” around the very tender, moist beef center.

Read on for two great recipes from my mother to try this week for St. Patrick’s Day — and scroll down to find out the secret ingredients in her mustard sauce, a great accompaniment to the corned beef!

 

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Glazed Corned Beef
A great Irish recipe to enjoy for St. Patrick's Day or at any time of the year!
Course Main Dish
Cuisine Meat
Servings
Ingredients
Glaze
Course Main Dish
Cuisine Meat
Servings
Ingredients
Glaze
Instructions
  1. Rinse the corned beef and place in a Dutch oven for stove top OR in a slow cooker. Cover with water. You can also add ¾ cup of beer if you choose.
  2. Add the seasonings to taste. Simmer 4 ½ hours on top of stove or 8 hours in a slow cooker on low.
  3. Drain the beef and place in a baking dish.
  4. Combine all glaze ingredients and baste on the beef as it bakes for 30 minutes at 350 degrees. Serve with mustard sauce.
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Print Recipe
Secret Ingredient Mustard Sauce
You guessed it: The secret ingredients are condensed tomato soup and eggs. This sauce is so yummy you will want to serve it on other sandwiches, too.
Course Condiment, Sauce
Cuisine Dinner, Lunch
Servings
Ingredients
Course Condiment, Sauce
Cuisine Dinner, Lunch
Servings
Ingredients
Instructions
  1. Melt the butter in a double boiler. If you don’t have a double boiler, place the food you're cooking in a metal or heatproof bowl over a smaller saucepan of simmering water.
  2. In a bowl, Beat the eggs and gradually beat in the sugar and remaining ingredients.
  3. Pour egg mixture into melted butter and cook, stirring constantly until thickened. Can be served hot or cold.
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Tell Me: What traditional Irish dishes do you enjoy for St. Patrick’s Day?

 

 

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