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"The belly rules the mind."--Spanish Proverb

CORNED BEEF with CREAMY MUSTARD SAUCE Recipe

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This recipe for CORNED BEEF with CREAMY MUSTARD SAUCE is from Hayward Haute Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 lb. corned beef brisket
Water to cover
2 stalks celery
1 medium size onion, sliced
1 tsp sugar
1 tsp salt
1 clove garlic
6 whole cloves
Potatoes
Carrots
Cabbage

Mustard Sauce:
¼ cup butter or margarine
2 tbl flour
½ tsp salt
1/8 tsp pepper
1 cup “half and half” or milk
½ cup dairy sour cream
2 tbl mustard

Directions:
Directions:
Rinse brisket and place in large Dutch oven. Cover brisket with water; add celery, onion, sugar, salt, garlic and cloves. Cover and simmer gently until tender, about an hour per pound.
30 minutes before end, add potatoes and celery desired, Cut cabbage into wedges and add for an additional 20 minutes.

Mustard Sauce: Melt butter or margarine. Blend in flour, salt and pepper. Add “half and half” or milk all at once. Cook, stirring constantly until thick and smooth. Fold in sour cream and mustard. Blend and heat to serving temperature. Serve over cabbage wedges or with corned beef.

Personal Notes:
Personal Notes:
Jo Krouse---1971 Greenville, South Carolina

 

 

 

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