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MAIN DISHES- BEEF
Corned Beef with Mustard
Sauce
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Corned
Beef with Mustard Sauce |
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The mustard sauce
is a great substitute for regular Dijon mustard...
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5
lbs |
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corned beef brisket |
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water, to cover |
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2
small |
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unpeeled oranges, sliced |
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2
small |
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onions, sliced |
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2
large |
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cloves garlic, chopped |
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1
Tbs |
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fresh dill weed |
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3
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bay
leaves, halved |
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1 ½
cups |
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sliced celery |
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4
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cinnamon sticks, halved |
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2
cups |
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water
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SAUCE: |
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2
Tbs |
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unsalted butter |
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1
Tbs |
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flour |
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1
tsp |
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salt |
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1/8
tsp |
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white pepper |
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1-2
Tbs |
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prepared mustard |
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1
large |
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egg
yolk |
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2/3
cup |
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milk |
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1
Tbs |
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fresh lemon juice |
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1 |
Soak corned
beef brisket in water to cover for one hour;
drain. |
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2 |
Place beef
in pressure cooker. Add remaining ingredients to
beef and cover securely. Cook at 15 pounds
pressure for 50 minutes. Let pressure drop on
its own accord. Release cover and remove corned
beef. |
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3 |
While corned
beef is cooking, prepare mustard sauce: Melt
butter in top of double-boiler. Add flour, salt,
pepper, and mustard, blending well. Combine egg
yolk with milk and stir into mustard mixture.
Cook, stirring occasionally, for 15 minutes or
until thickened and smooth. Blend in lemon juice
immediately before serving. |
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4 |
Slice corned
beef and serve with mustard sauce and cabbage. |
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Servings: 8 |
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Recipe
RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again.
"Simple recipe. The pressure cooker does wonders."
-Las Vegas, NV
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