Creamy Mustard Sauce That Goes Well With Everything!
This Delicious, Creamy Dijon mustard Sauce is perfect for everything, beef, pork, fish, chicken, pasta dishes, you name it!
Nonstick pan with lid:
Recipe:
- 1 small onion, finely chopped
- 3 slices of bacon, cut in small pieces
- Half a cup/120ml chicken stock
- 1,6 Cup/400ml heavy cream
- 3-4 full teaspoons Dijon mustard
- 1 clove of garlic
- 1 tablespoon fresh thyme
- Salt and pepper for seasoning
Andrew Zimmern Cooks: Corned Beef
This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. And it is perfect to celebrate St. Patrick 's day!
Brining your own corned beef at home is easy, all you need is the right equipment and time, about 7 to 10 days—therefore thinking ahead is imperative. Beyond the pink salt, which can be found at a butcher shop or on Amazon, you probably have the spices in your cabinets already. If you buy a pre-brined brisket from the grocery store, skip the first step.
For an easy side dish, simmer vegetables like cabbage, potatoes, potatoes and carrots in the poaching broth while you glaze the corned beef.
Recipe:
ProTips | Corned Beef Silverside with Mustard Sauce
Ingredients:
1.3kg piece corned silverside
150g carrots, roughly chopped
150g brown onions, quartered
6 juniper berries
12g black peppercorns
60g flat leaf parsley
3 bay leaves
10g thyme
Water to cover
100mls apple cider vinegar
Seasonal roast vegetables to serve
Flat leaf parsley, chopped to serve
Mustard Sauce
100g butter
50g plain flour
1 litre milk
20g wholegrain mustard
80g chopped flat leaf parsley
Sea salt cracked black pepper
Method:
Place beef in a large saucepan with carrots, brown onions, juniper berries, peppercorns, parsley, bay leaves and thyme. Cover with cold water, add vinegar and bring to the boil. Reduce heat to low, then cover and simmer, skimming surface occasionally, for 3- 4 hours or until meat is very tender.
For Mustard Sauce: Melt butter in a saucepan over medium heat. Add flour. Cook, stirring for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Stir in mustard and parsley, season to taste.
Drain beef, discarding liquid and vegetables. Thinly slice meat, then serve with seasonal roast vegetables and sauce. Garnish with parsley.
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Honey Mustard Glazed Corned Beef | Camp Chef Smoke Vault
The perfect Corned Beef Sandwich recipe! Honey, Stone Ground Mustard, and Brown sugar glazed Corned Beef, baked in the Camp Chef Smoke Vault. Easy to prepare, easy to cook and so so delicious! Slice and serve on your favorite Rye bread for lunch or dinner, it even makes great Corned Beef Hash. Add this to your BBQ line-up of BBQ recipes - low and slow not required!
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Mustard Glazed Corned Beef
Serve this dish as the main attraction at your St. Patrick's Day feast! For a fun plan-over meal, use the extra meat in sandwiches.
View Recipe:
Whiskey Mustard Glaze for Corned Beef ????
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