From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS for Corned Beef:

  • 4 to 5 pounds corned beef brisket

  • Water, to cover

  • 2 small unpeeled oranges, sliced

  • 2 small onions sliced

  • 2 large cloves garlic, chopped

  • 1 Tablespoon dill weed

  • 3 bay leaves, halved

  • 1-1/2 cups sliced celery

  • 4 cinnamon sticks, halved

  • 2 cups water

INGREDIENTS for Mustard Sauce:

  • 2 Tablespoons butter

  • 1 Tablespoon all-purpose flour

  • 1 teaspoon salt

  • 1/8 teaspoon white pepper

  • 1 to 2 Tablespoons prepared mustard

  • 1 egg yolk

  • 2/3 cup milk

  • 1 Tablespoon lemon juice


Soak corned beef brisket in water to cover for one hour; drain.  Place in pressure cooker.  Add remaining ingredients to beef and cover securely.  Cook at 15 pounds pressure for 50 minutes.  Let pressure drop of its own accord. Release cover and remove corned beef.

While corned beef is cooking, prepare mustard sauce.  Melt butter in top of double boiler.  Add flour, salt, pepper, and mustard, blending well.  Combine egg yolk with milk and stir into mustard mixture.  Cook, stirring constantly, for 15 minutes or until thickened and smooth.  Blend in lemon juice immediately before serving.  Slice corned beef and serve with cabbage and mustard sauce.


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