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Dinner was Pickled Corned Beef with mustard sauce, mash potato and veggies. Cooking old school tonight.
Place washed corned beef in large saucepan
Cover with cold water
Add 5 whole cloves some pickling spice
2 bay leaves
1 onion chopped in half
2 sticks table celery
1/4 cup cider vinegar
3 tsp brown sugar.
Bring to boil and then gently simmer for 1½-2 hours, turning the meat halfway.
Test with a fork, when soft, take out of saucepan and quickly plunge into a bowl of cold water. Let it rest for 10 mins before slicing.
Mustard and Parsley Sauce
Chop up 2 tablespoons parsley
In a saucepan add 3 tablespoons butter and melt,
add 1 teaspoon mustard seeds,
add 3 teaspoons whole grain mustard,
add 2 dessert spoons flour and stir until butter and flour are incorporated.
Add chopped parsley, salt and white pepper to taste.
Add +- 1 cup milk stirring continuously until the correct consistency is reached.
Simmer for 2 minutes and serve.
Prepared, tried and tested by: Gail Haselsteiner
4 thoughts on “Gail's Pickled Corned Beef”
Hope you will try it, an old favorite
Oh I love this!! You made me drool.
Glad you like it, try it and keep me posted.