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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

For the mustard sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoon Kelley's Gourmet Stone Ground Yellow Mustard
  • ½ cup milk or heavy cream
  • ½ cup corned beef cooking liquid or beef broth


To make the corned beef

  • Place corn beef in a dutch oven or large pot. Fill with enough water to just cover.
  • Break the carrots and celery into large chunks and add to the pot.
  • 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

  • Combine the mashed and raw potatoes in a mixing bowl. Mix well to combine.
  • In a second bowl combine the flour, baking powder, baking soda, and salt.
  • Add the flour mixture to the potatoes and mix to combine.
  • Stir in the buttermilk. Add additional milk 1 tablespoon at a time if batter seems too thick. Keep in mind this batter should be thicker than most pancake batters.
  • Heat your griddle up to it's highest temperature.
  • Using a ladle to drop the batter onto the griddle. Cook for about 4 minutes per side until brown.
  • You can place them in a oven set to it's lowest temperature to keep them warm.

To make the cabbage

  • Cut the cabbage in half and shred each half
  • Bring a large pot of water to a boil. Add the salt and sugar.
  • Then add the cabbage.
  • Cook for 2-3 minutes until the cabbage is tender.

To make the mustard sauce

  • Melt the butter in a frying pan over medium-high heat.
  • Once it has fully melted add the flour.
  • Stir with a wooden spoon to combine and cook for about 1 minute.
  • Add the milk, mustard, and cooking liquid.
  • Bring to a simmer, stirring constantly.
  • Simmer until desire consistency, shouldn't be more than a couple minutes
  • Serve immediately.


Gluten Free Boxty Cakes
Use a gluten free all-purpose flour instead of regular all-purpose flour
Gluten Free Mustard Sauce
To make the mustard sauce gluten free, use arrowroot in place of the flour, make sure you have gluten free mustard, and follow these instructions
  • Melt the butter.
  • Add the cream, mustard, and corned beef cooking liquid. Stir and bring to a simmer.
  • Place the arrowroot in a pourable vessel. Add enough of the liquid from the pan to the arrowroot to just cover it.
  • Mix well to combine.
  • Add to the pan and stir. Sauce should come together quickly.