Meat
and Poultry:
Corned
Beef and Mustard Sauce
from
Atlanta
Cooknotes
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
TO
PREPARE:
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.
SERVINGS:
6
Copyright 1982 The
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Visit The
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