Irish Bacon and Cabbage with Mustard Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This dish is more authentic than the ubiquitous corned beef and cabbage, though it is quite similar in that Irish boiling bacon is a cured meat, too. The boiling bacon is also leaner than traditional American bacon (which does not make an appropriate substitute). Order the Irish bacon from . Ingredients:
2 pounds irish boiling bacon (such as tommy moloney's) |
14 cups water, divided |
12 ounces small red potatoes |
4 medium carrots, cut into 1-inch pieces |
1 (3-pound) cabbage, trimmed, cored, and quartered |
2 tablespoons unsalted butter |
1 small onion, finely chopped |
1 garlic clove, minced |
2/3 cup dry white wine |
2 teaspoons whole-grain dijon mustard |
1 1/4 cups 2% reduced-fat milk |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
Directions:
1. Place bacon in a large Dutch oven; cover with 8 cups water. Bring to a boil; cover, reduce heat, and simmer 2 hours, skimming foam from liquid as necessary.
2. Remove bacon from pan; cover and keep warm. Remove 1 1/4 cups cooking liquid from pan; reserve cooking liquid for mustard sauce. Discard the remaining cooking liquid.
3. Add red potatoes, carrots, and cabbage to pan; cover with the remaining 6 cups water. Bring to a boil. Cover and simmer 20 minutes or until vegetables are tender; drain. Cut each cabbage quarter in half lengthwise.
4. Melt butter in a medium saucepan over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring occasionally. Stir in wine and mustard; cook 2 minutes. Add reserved 1 1/4 cups bacon cooking liquid and milk. Bring to a boil; cook 20 minutes or until reduced to 2 cups, stirring frequently. Stir in black pepper and salt. Cut bacon into 8 slices; serve with sauce and vegetables.
|
|