Irish Cabbage Rolls With Guiness Mustard Sauce Recipes

Steps:

• Preheat oven to 350°F.
• Place corned beef in a food processor and chop finely, remove.
• Add onion and celery and finely chop.
• In a bowl, combine egg, rice and mustard.
• Mix in corned beef, onion, and celery.
• Place 1/2 cup on each cabbage leaf and roll up tucking in ends and place seam seam side down in a 13x9 inch baking pan.
• Dissolve bouillon in boiling water, add beer and pour over cabbage rolls.
• Cover tightly and bake 1 1/2 hours.
• Remove from oven and pour out 1 cup of liquid.
• Melt butter in a saucepan, add flour, stir and cook over low heat 1 minute.
• Add liquid, increase heat to medium high, bring to a boil, reduce heat and simmer until thickened.
• Pour over cabbage rolls and serve with additional mustard.

Steps:

• Place the beef in a roasting pan and pour the beer over the meat. Cover the pan with plastic wrap, and marinate in the refrigerator overnight, turning once.
• Preheat an oven to 250 degrees F (120 degrees C).
• Remove the roast from the stout and pat dry. Heat the olive oil in a large frying pan over medium-high heat. Brown the roast on all sides. Set the browned roast on plate.
• Crush the rosemary, thyme, steak seasoning, and pepper in a mortar and pestle. Add the minced garlic and stir to make a paste. Spread the paste over the outside of the roast. Place the roast back into the roasting pan with the stout and cover loosely with foil. Bake in the preheated oven for 2 hours. Add the potatoes to the roasting pan and leave off the foil to let the roast get a crispy coating.
• Bake to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about another hour. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 20 minutes before slicing.
• Pour the pan juices into a pot and bring to a boil over medium heat. Simmer until the juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain the juices and serve with the beef and roasted potatoes.

Steps:

• Combine cornstarch, sugar, mustard and salt in quart pan.
• Add water.
• Stir over low heat until mixture thickens and boils. Remove from heat; add butter, vinegar, and horseradish.
• Beat a little of hot mixture into egg yolks; then add yolk mixture into pan.
• Cook slowly, stirring until sauce thickens slightly. Serve.

Steps:

• Preheat your oven's broiler.
• Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 15 minutes. Meanwhile, cook bacon in a skillet over medium-high heat until crisp. Drain and set aside. Drain cabbage, and drizzle with melted butter. Sprinkle with bacon and nutmeg. Transfer to a baking dish.
• Place under your oven's broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper and vinegar as desired.