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• Mar 14, 2008 11:11 am US/Pacific
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  Corned Beef And Mustard Sauce

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Corned Beef And Mustard Sauce

from O'Mally's Irish Pub

O'Mally's Irish Pub
1109 2nd Street
Old Sacramento
916.492.1230

Pat & Kate Moran's Mustard Sauce

2 tbsp. Butter or margarine
2 tbsp. Flour
2 teas. Dry mustard (Coleman's)
2 teas. Sugar
½ teas. Salt
½ cup beer
1/4 cup vinegar
2 tbsp. Mayonnaise
1/4 cup chopped sweet pickles
1/4 teas. Tabasco sauce

Melt butter in sauce pan over low heat. Remove from heat and blend in flour, dry mustard, sugar and salt into butter. Stir in beer and return to pan to medium heat. Cook, stirring constantly, until mixture becomes thick and starts to boil. Remove from heat and add mayonnaise, pickles, vinegar and tabasco sauce. Serve hot or at room temperature.

5 pound piece corned beef

Place corned beef in cold water, enough to cover. Bring to boiling point, remove scum , reduce heat and cover pot. Simmer the meat about 5 hours (approximately 40 - 60 minutes per pound) Or until tender. Use a dinner fork to check for tenderness.