This is my second post in as many days after a bit of a hiatus, but I do have a backlog of posts that have been waiting to be written.  St. Patrick’s Day is coming up, so this recipe made it to the front of the queue.  I really enjoy the traditional corned beef and cabbage dinner.  However, my husband and kids are not as enthusiastic as I am. I’ve gotten the comment, “but it’s so PINK!”

A few years ago, I mentioned that I couldn’t resist buying a corned beef brisket, even though I knew that I was the only one in the house that would eat it. A friend of mine named gave me her recipe for a completely different way of making corned beef than the way I’d been used to having it.

Well, it is cooked long and slow like I usually made it, but it is flavored with golden syrup and malt vinegar. Then, it is served with a mouth-watering mustard sauce. Oh my gosh, I cannot tell you how much I love this mustard sauce.  Well, the adults eat the sauce, but it is too spicy for my kids, who just put a little of the cooking liquid on top of the corned beef.  The vinegar-syrup cooking liquid plus just a bit of broiling has converted my family into willing participants of St. Patty’s Day dinner.

My friend’s name is Elaine, so this is Corned Beef à la  Elaine She tells me that any leftover mustard sauce freezes well, but I haven’t yet had any leftover to freeze…..

Corned Beef With Mustard Sauce, à la  Elaine 

3.5-4 lb corned beef brisket
2 T golden syrup
2 T malt vinegar
3-6 bay leaves
seasoning packet
3 carrots, peeled or scrubbed, cut into halves or thirds
3 potatoes, peeled or scrubbed, cut into halves or thirds
1 onion, peeled and quartered
1 small head cabbage, cut into 4 or 6 wedges or large chunks

Mustard Sauce
1 egg
2 Tablespoons sugar
1 Tablespoon plain flour
2 teaspoons dry mustard powder
1 cup water or liquid corned beef cooked in
¼ cup malt vinegar
salt &  pepper to taste

Into slow cooker, place corned beef brisket.  Sprinkle with the seasoning packet and bay leaves.

Add malt vinegar, and golden syrup.  Add water just to cover.  Cook on low 8-10 hours.

About an hour before planning to turn off slow cooker, add vegetables around the corned. Let cook further until potatoes and carrots are cooked.

Optional: After removing from slow cooker, arrange in a baking tray and broil for a few minutes under high heat. 

Meanwhile, to make the sauce:

Put egg and sugar into a saucepan, whisk over low-medium heat until warm, just about a minute. Add flour and mustard. Whisk in completely while still on heat. Add liquid from slow cooker and vinegar gradually. Cook over a low heat until mixture thickens, stirring frequently.

Season with salt and pepper to taste, adding more sugar if necessary. Makes 1 ½ cups.

 

Note – you can omit the vegetables, and cook the corned beef alone. You can then serve it with colcannon or other sides, if desired.

If you cannot find golden syrup or malt vinegar locally, the affiliate links to these items on Amazon