Corned Beef & Cabbage with Boxty Cakes & Mustard Sauce

(Last Updated On: March 12, 2013)

Corned beef, cabbage, and potatoes – the three things to have on your table for an American Irish St. Patrick’s Day. Here at Eat Like No One Else, we don’t want to just cook these three things like everyone else. I wanted to change up the meal to be delicious and more gourmet like. So I opted for dry brining and dry aging my corn beef (learn how) serving that over boxty cakes (potato pancakes), and shredded cabbage on top. Now this would have been great on it’s own but I wanted to take it over the top. A friend commented on my facebook page that she uses spicy mustard with her corned beef. That got me thinking I wanted to incorporate mustard in more than just the dry brine for beef. At the last minute, my wife and I came up with the idea to make a creamy mustard sauce to serve on top and that’s what really made this dish the best corned beef and cabbage dish I ever had.

Below you will find a few notes and then the recipe for each component that you can easily print out.

Cooking the Corned Beef
I simply added enough water to cover my brined corned beef in my dutch oven. Added 1 carrot and 1 stalk of celery and brought to a boil, then simmered for 3 hours until the brisket was fork tender. Because of the brine I used it made for an amazing cooking liquid that I used in my mustard sauce and I will use for soup later.

Making the Mustard Sauce
This sauce comes together really fast and is really tasty. I make it in a non-stick frying pan. You just make a roux, add two types of mustard to it along with some milk or cream and some of the cooking liquid.

Making the Boxty Cakes
I cooked the Boxty cakes on my electric griddle. It gives you a wide space to work with and you can cook several at a time. The recipe calls for leftover mashed potatoes, so I just used the leftover Colcannon I already had in the fridge.

Cooking the Cabbage
The key to cooking the cabbage is to use a lot of water in a big pot along with some salt and sugar. You only need to boil it for a couple minutes, so that the cabbage is tender without mush. I never cook cabbage along with corned beef. It just ends up disgusting the way. I think that’s why a lot of people don’t like cabbage.

Corned Beef & Cabbage with Boxty Cakes and Mustard Sauce
  • For the corned beef
  • 3-4 lbs brined or pickled corned beef
  • 1 large carrot
  • 1 celery stalk
  • For the cabbage
  • 1 medium head cabbage
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • For the boxty cakes
  • 1 cup seasoned leftover mashed potatoes
  • 1 cup peeled and grated raw Russet potatoes
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups buttermilk
  • For the mustard sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour or potato startch
  • 1 tablespoon dijon mustard
  • 1 tablespoon whole grain, yellow, brown, or spicy mustard (your choice)
  • 1/2 cup milk or cream
  • 1/2 cup corned beef cooking liquid or beef broth
To make the corned beef
  1. Place corn beef in a dutch oven or large pot. Fill with enough water to just cover.
  2. Break the carrots and celery into large chunks and add to the pot.
  3. Bring to a boil. Reduce heat to simmer. Cover and cook for at least 3 hours or until the meat is fork tender.
To make the boxty cakes
  1. Combine the mashed and raw potatoes in a mixing bowl. Mix well to combine.
  2. In a second bowl combine the flour, baking powder, baking soda, and salt.
  3. Add the flour mixture to the potatoes and mix to combine.
  4. Stir in the buttermilk. Add additional milk 1 tablespoon at a time if batter seems to thick, but it should be one the thicker side.
  5. Heat your griddle up to it’s highest temperature.
  6. Using a ladle to drop the batter onto the griddle. Cook for about 4 minutes per side until brown.
  7. You can place them in a oven set to it’s lowest temperature to keep them warm.
To make the cabbage
  1. Cut the cabbage in half and shred each half
  2. Bring a large pot of water to a boil. Add the salt and sugar.
  3. Then add the cabbage.
  4. Cook for 2-3 minutes until the cabbage is tender.
To make the mustard sauce
  1. Melt the butter in a frying pan over medium-high heat.
  2. Once it has fully melted add the flour.
  3. Stir with a wooden spoon to combine and cook for about 1 minute.
  4. Add the milk, mustards, and cooking liquid.
  5. Bring to a simmer, stirring constantly.
  6. Simmer until desire consistency, shouldn’t be more than a couple minutes
  7. Serve immediately.


Serving Instructions
When it comes time for serving. I place 1 boxty cake on a plate, then add the corned beef and drizzle on the mustard sauce. Serve the cabbage on the side or you can place it right on top just as you would a last minute herb.