Susan rostov's boiled dinner
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Corned beef |
| 1 | Garlic clove | |
| 2 | Cloves; whole | |
| 10 | Black peppercorns; whole | |
| 2 | Bay leaves | |
| 8 | mediums | Carrots |
| 8 | mediums | Potatoes |
| 8 | mediums | Yellow onions; peeled |
| 1 | medium | Cabbage; cut in wedges |
| Chopped parsley | ||
| MUSTARD SAUCE | ||
| 1½ | tablespoon | Butter; melted |
| 1 | Egg | |
| ⅓ | cup | Light brown sugar |
| ¼ | cup | Granulated sugar |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Prepared mustard |
| ⅜ | cup | Cider vinegar |
Directions
Mix all ingredients. Bring to a boil over medium heat, stirring.
Reduce heat, simmer 3 minutes. Serve hot with corned beef. Also good with ham. Makes ¾ cup.