Corned Beef and Cabbage Boxty With Stout Mustard Sauce

Recipe by CP Camper
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 6
YIELD: 6 boxties
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Boxty: Peel and grate potatoes into a bowl quickly. Add eggs, milk, oil, half the mashed potatoes and mix.
  • In a separate bowl sift together flour, salt and baking soda. Mix the egg mixture and the flour mixture together until blended.
  • Let stand for 2 hours before using.
  • Filling: Add the corned beef to a sauté pan with the oil and begin to brown.
  • Add the cabbage and heat till it steams. Pour in the wine and reduce until it's almost gone.
  • Add the cream, reduce a few minutes, then season with salt.
  • Sauce: Melt butter over low heat and slowly stir in milk.
  • Once milk has been well incorporated add Parmesan until melted.
  • Stir in Stout and mustard and simmer to desired consistency.
  • Preparation: Pour a small amount of the boxty mix into a non-stick fry pan over low heat. Swirl as you would an omelet and coat the pan with the batter.
  • Saute until cooked through and remove from pan.
  • Add Mashed potatoes and corned beef mix and wrap with boxty. Cover with sauce and serve.
Advertisement