ONLINE EXTRA: Corned Beef Boxty with Stout Mustard Sauce
By: Herald Staff Report,
Corned Beef Boxty with Stout Mustard Sauce
1 corned beef brisket
1 cup pickling spice
1 tablespoon salt
1 tablespoon pepper
1 quart water
1 2/3 cup frozen shredded potatoes
1 1/3 cup flour
1 1/3 cup liquid egg mix
1 cup milk
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil or vegetable oil
STROUT MUSTARD SAUCE:
¼ cup Stout
2 cups Alfredo sauce
3/8 cup whole grain mustard
Brisket may be made a day in advance. Preheat oven 350 degrees. Rub the fat side of the beef with spices, then place in a deep roasting pan and add water. Cover the pan with foil and roast for about 3 hours, or until the beef is falling apart. When done, remove from the pan and let it cool. Trim the fat from the brisket and slice across the grain in very thin slices.
For Stout Mustard sauce: May be made in advance. Combine all of the ingredients until thoroughly mixed. Refrigerate.
For Boxty (pancake): These also may be made a day in advance. Mix all ingredients except the potatoes in a large mixing bowl until smooth. Add the potatoes, and mix well and make sure there are no lumps. Heat oil in a skillet or on a flat-top grill. Using a ladle, pour batter onto the skillet making sure it is no more than 1/8-inch thick. Cook until golden brown on both sides.
Heat the sliced corned beef and sauerkraut in a skillet. Heat the Boxty in a microwave on a plate. Heat the stout sauce in a sauce pan.
To assemble the boxty, place the potato pancake in the center of your plate. Place the hot corned beef and sauerkraut onto the bottom half of the boxty. Fold over to cover the bottom, and then top with your Stout Mustard sauce. Serve with mixed vegetables and garlic-mashed potatoes.