Prep 45 mins
Cook 3 hrs
This recipe comes from Cooking Light magazine. Just in time for St. Patrick's Day! This dish is more authentic than the traditional corned beef and cabbage that we eat here. The Irish bacon is also leaner than American bacon Please keep the recipe authentic and do not substitute the boiling bacon for American bacon because the recipe will not turn out right.
- 2 lbs irish boiling bacon (such as Tommy Moloney's which can be ordered online.)
- 14 cups water, divided
- 12 ounces small red potatoes
- 4 medium carrots, cut into 1 inch pieces
- 1 (3 lb) cabbage, trimmed, cored and quartered
- 2 tablespoons butter (unsalted)
- 1 small onion (finely chopped)
- 1 garlic clove (minced)
- 2⁄3 cup dry white wine
- 2 teaspoons Dijon mustard (whole grain)
- 1 1⁄4 cups milk (2 %)
- 1⁄4 teaspoon black pepper (freshly ground)
- 1⁄8 teaspoon salt
- Place the bacon in a large Dutch oven, cover with 8 cups of water. Bring to a boil, cover, reduce heat and simmer for 2 hours. Skim foam from liquid as necessary.
- Remove bacon from pan, cover and keep warm. Remove 1 1/4 cups of cooking liquid from pan, reserve for mustard sauce. Discard the remaining cooking liquid.
- Add red potatoes, carrots and cabbage to pan, cover with the remaining 6 cups of water. Bring to a boil. Cover and simmer 20 minutes or until vegetables are tender, drain. Cut each cabbage quarter in half lenghtwise.
- Melt butter in a medium saucepan over medium heat.Add onion and garlic, cook for 3 minutes or until tender, stirring occasionally. Stir in wine and mustard, cook 2 minutes. Add the reserved 1 1/4 cups bacon cooking liquid and milk. Bring to a boil, cook 20 minutes or until reduced to 2 cups, stirring frequently. Stir in black pepper and salt.
- Cut the bacon into 8 slices. Serve with vegetables and sauce.