Corned Beef And Cabbage With Irish Mustard Sauce Recipe

Add the chopped onion, carrot, a bunch of parsley, the 1 bay leaf, and 1/4 teaspoon pepper to the pot. Bring everything to a boil again, then reduce the heat to a low simmer. Skim off any foam that rises to the surface.

Cover the Dutch oven and let it simmer for 4 hours, or until the corned beef is fork-tender.

Remove the saucepan from the heat. Stir in the 1/4 cup cider vinegar, 1 tbsp butter, and 1 tsp horseradish until everything is smooth.

In a separate bowl, whisk the 2 egg yolks. Gradually whisk about 1/4 of the hot mustard mixture into the yolks to temper them, then slowly add the tempered yolk mixture back into the remaining hot sauce in the saucepan, stirring constantly. Return to low heat and continue stirring until the sauce is noticeably thicker and coats the back of a spoon.