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Irish Traditions – Corned Beef

March 13, 2015

If we think St. Patrick’s Day or Irish food, corned beef is one thing that often comes up. Mid March is a time even those who aren’t Irish look to Irish food, and this is one dish long connected to the Irish table.

 

photo courtesy Colman's Mustard

photo courtesy Colman’s Mustard

Colman’s Mustard Sauce for Corned Beef
5/8 cup water (in which corn beef has been boiled)
5/8 cup vinegar
4 teaspoons Colman’s Dry Mustard Powder
1 egg
4 teaspoons sugar

Mix the egg, mustard and sugar together.
Add the vinegar and beef liquid.
Heat gently without boiling.
Serve hot or cold with hot or cold corned beef.

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