Looking for a spin on the yearly Corned Beef and Cabbage recipe for St. Patrick’s Day? We found a delicious, deconstructed version of the classic dish using mustard on the Mustard Museum’s website. According to the mustard experts, “mustard makes all the difference” in making this Corned Beef and Cabbage recipe stand out from the rest.
Irish Mustard Corned Beef and Cabbage Slaw
Here’s what you’ll need:
- 1 lb corned beef, trimmed of fat, cut into 3 inch lengths across the grain, then shredded or pulled into threads
- 2 cups Yukon potatoes, boiled in the skin, then peeled and cubed
- 1 cup green beans, sliced, blanched and shocked in ice water (blanching-boiling for around 2 minutes or until 80% cooked; shocking-adding green beans to ice water to stop further cooking)
- 1 cup green cabbage, sliced
- 1 tablespoon chives, sliced
- 1/2 cup Irish Mustard Vinaigrette* (see below)
- 2 tablespoons mayonnaise (homemade, if possible)
- 1 cup rye bread croutons
Here’s what you do:
Combine all ingredients except chives in a bowl. Toss and taste for seasoning. Add salt and black pepper if desires. Plate and garnish with chives. Serves 4.
*Irish Mustard Vinaigrette (use with above recipe):
- 1/2 cup Lakeshore Wholegrain Mustard with Guinness
- 1 tablespoon Lakeshore Strong Irish Mustard
- 2 tablespoons brown sugar
- 1 tablespoon molasses
- 1/2 cup grapeseed or canola oil
- 1/4 cup apple cider vinegar
- 1/2 teaspoon smashed garlic
- 1/2 teaspoon Pimente d’Espelette, Aleppo, or other dried chili pepper
Whisk all ingredients together for use with the recipe above.