Corned Beef with Clove-spice Mustard Sauce
Irish Lamb Stew
Roasted Cabbage and Potatoes
Glass of Milk
To many Irish-Americans, corned beef and cabbage conjures up nostalgic images of a rural Irish past. It is a traditional meal to eat on St. Patrick’s Day and our recipe is easy to prepare. We’ve also included a recipe for clove-spiced sweet mustard that is just divine!
If you prefer Irish Lamb Stew, we’ve got the perfect family recipe too. Our recipe calls for ground lamb which is easier on the pocketbook; cooks in less time than using stew meat. Whether you choose to make Corned Beef or Irish lamb Stew, both are fantastic served with an Irish staple of Roasted Cabbage and Potatoes.
Corned Beef with Clove-spiced Mustard
- 1 4-pound Corned beef
- 1/3 cup Yellow mustard
- 1/3 cup Brown sugar
- Dash of ground cloves
Remove corned beef from the package and rinse it in cold water. Place the corned beef in a large pot and fill with water until the meat is covered. If the corned beef came with a spice packet, open it and pour the contents into the water. Bring the pot to a boil and reduce heat to low; simmer 50 minutes per pound (a 4-pound corned beef will simmer for 3 hours and 20 minutes).
Test for doneness: a fork should easily slide into the meat.
When done, remove corned beef from the water and place it on a plate. Cover with foil and let stand for 20 minutes. Slice corned beef before serving. Using a sharp knife, slice across the grain into 1/4 inch thick slices.
Clove-Spiced Mustard: Combine the yellow mustard and brown sugar in a bowl. Stir well to dissolve the sugar. Add a dash of ground cloves. Serve corned beef with the mustard on the side.
Irish Lamb Stew:
- 1 lb. Ground lamb
- 1 lb. Ground beef
- 2 cups Sweet potatoes, peeled and diced (about 2 medium)
- 1 cup Parsnips, peeled and diced up Pearl onions, frozen
- 2 Tbsp. Tomato paste
- 2 Tbsp. Garlic, minced
- 1 Tbsp. Rosemary
- 1/4 cup Flour
- 1 cup Dark beer (such as Guinness)
- 3 cups Beef broth
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Dijon mustard
In a heavy stockpot over high heat, sauté the ground lamb and beef until browned (about 8 minutes). Remove the meat from the pan and set aside. Add sweet potatoes, parsnips, and pearl onions to the pot and sauté 5 minutes. Add the tomato paste, garlic, rosemary and cook 2 minutes. Stir in the flour and cook 1 minute.
Add the beer, broth, Worcestershire and mustard. Add the meat back into the pot and bring to a boil. Cook for 15-20 minutes. Add salt and pepper to taste.
Roasted Cabbage and Potatoes
- 1/2 head Green cabbage (small to medium-sized)
- 10 small Yukon gold or red potatoes
- 4-5 Tbsp. Olive oil
- Salt and Pepper (or seasoned salt – we used Trader Joe’s Everyday Seasoning – Grinder)
Preheat oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray. Cut cabbage into 6 wedges, cut potatoes in half, and place cabbage wedges on one-side of the baking sheet. Brush cabbage with half the olive oil. Season with salt and pepper.
Place remaining oil and potatoes in a bowl, season with salt and pepper and toss to coat with oil. Spread potatoes on the empty side of the baking sheet.
Place in the oven and roast for 25-30 minutes, until a fork slides easily into the cabbage and the potatoes. Remove from the oven and allow to cool slightly before serving.