1Corned Beef BrisketI used POINT CUT, but either is fine
1cWater
FOR THE MASHED POTATOES:
2largeRusset Potatoespeeled and large diced
1tbspButter
Salt and Pepper to taste
FOR THE SAUTEED CABBAGE:
1largeHead of CabbageSliced
1-2tbspButter
Salt and Pepperto taste
FOR THE MUSTARD SAUCE:
1/2cApple Cider Vinegar
1/2cCold Water
1tbspDry Mustard Powder
1/4cSugar
2tbspAll Purpose Flour
1Eggbeaten
OPTIONAL ADDITIONS:
Apple Cider Vinegarfor splashing on the finished cabbage
Instructions
Remove the corned beef from the packaging. Look to see if it is pre-seasoned OR if the packet is enclosed. If it's enclosed, just open and sprinkle on the meat. Cook on high for up to 6 hours or until tender. The internal temperature should read 145 degrees Farenheit on a thermometer.
Slice and saute the cabbage in butter over medium high heat in a large saute pan. Season with salt and pepper.
Peel and large dice the potatoes. Cook in boiling, salted water until fork tender. Drain and mash. Add butter and taste to see if it needs more salt. Add pepper.
In a small sauce pan, add all of the ingredients for the mustard sauce. Over medium heat whisk until thickened. This takes just a few minutes. If it's too thick, you can think it down with a few tablespoons of milk or water.
Serve the corned beef with sides and sauce. Enjoy!