Food Storage & Other Adventures in Motherhood

Corned Beef and Cabbage with Mustard Custard Sauce.

by heather

I thought I would try making something traditional for St Patrick’s Day, but then I have to work on St. Patty’s and the last thing I feel like doing after working 12(+) hours is making a large meal. Nor is my family to keen on waiting for said large meal that late in the evening. Instead I made this yesterday and it turned out really well, plus it was very easy. (My husband loved this meal and my daughter ate it as long as the yellow stuff didn’t touch her food.) I found the recipe on and adapted as I saw fit. (Sorry no pictures, because my camera batteries are dead and as I was preparing to take one I discovered I don’t have any more batteries of the appropriate size either. :S)

Corned Beef and Cabbage
4 large carrots, washed and cut into four pieces each
3 lb corned beef briscuit with seasoning packet
1 large onion, quartered
1 tsp chopped garlic
1/3 cup water
1/2 head of cabbage, cut into wedges
Layer first four ingredients plus seasoning in crock pot in order given, carrots on bottom. Pour water over top. Cook on low for three hours. Add cabbage. Cook for three more hours.

I found this next recipe on That Went Well, and I have to say it is pretty tasty. The real reason I decided to make corned beef and cabbage is so I could try this sauce. My husband happily ate every vegetable that I put on his plate because he was dipping them in this sauce. That’s extremely high praise in my house.

Mary Helen’s Mustard Custard Sauce

2 tbsp sugar
2 tbsp plain yellow mustard
1/2 tsp salt
2 eggs
6 tbsp white vinager
4 tbsp water
Low heat stir till thickened. It should have a pudding consistency.

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