Corned Beef and Cabbage Boxty with Stout Mustard Sauce
Elevate your St. Patrick’s Day feast or weeknight dinner with this irresistible Corned Beef and Cabbage Boxty, paired with a rich Stout Mustard Sauce. This twist on traditional Irish fare combines crispy golden potato pancakes, made with freshly grated russet potatoes, tender corned beef, and shredded green cabbage, creating a hearty yet perfectly balanced dish. Complementing the savory boxty is a velvety sauce infused with robust Irish stout, whole-grain mustard, and a touch of honey for a hint of sweetness. Easy to prepare in under an hour, this recipe is perfect for cozy gatherings or a unique take on comfort food. Serve warm, garnished with fresh parsley, for a celebration of flavor that’s sure to impress. Keywords: corned beef and cabbage, boxty recipe, Irish stout mustard sauce, potato pancakes, Irish recipes.
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Ingredients
- 2 large (about 500g) Russet potatoes
- 1.5 cups All-purpose flour
- 1.25 cups Buttermilk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups (cooked and shredded) Corned beef
- 1 cup (finely shredded) Green cabbage
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cup Irish stout beer
- 0.5 cup Heavy cream
- 2 tablespoons Whole grain mustard
- 1 tablespoon Honey
- 2 tablespoons (chopped) Fresh parsley
Directions
Step 1
Peel and grate the russet potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
Step 2
In a large mixing bowl, combine the grated potatoes, flour, salt, pepper, and buttermilk. Stir until you have a smooth, pancake-like batter.
Step 3
Fold in the shredded corned beef and cabbage until evenly distributed. Set aside while you prepare the sauce.
Step 4
In a small saucepan, combine the stout beer, heavy cream, mustard, and honey. Cook over medium heat, stirring occasionally, for about 5-7 minutes or until the sauce has thickened to your desired consistency. Remove from heat and set aside.
Step 5
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
Step 6
Scoop about 1/4 cup of the boxty batter into the skillet for each pancake. Flatten slightly with the back of a spatula to form a round shape.
Step 7
Cook for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Repeat with remaining batter, adding more butter and oil as needed.
Step 8
To serve, drizzle the boxty with the stout mustard sauce and garnish with fresh parsley. Serve warm for the best flavor.
Nutrition Facts
| Serving size | (2106.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3366.1 |
| Total Fat 145.5g | 0% |
| Saturated Fat 61.3g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 414.0mg | 0% |
| Sodium 664856.4mg | 0% |
| Total Carbohydrate 398.1g | 0% |
| Dietary Fiber 24.2g | 0% |
| Total Sugars 46.0g | |
| Protein 95.9g | 0% |
| Vitamin D 166.7IU | 0% |
| Calcium 591.7mg | 0% |
| Iron 25.1mg | 0% |
| Potassium 6711.9mg | 0% |
Source of Calories