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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Recipe Information
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
Instructions
Peel and grate the russet potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
In a large mixing bowl, combine the grated potatoes, flour, salt, pepper, and buttermilk. Stir until you have a smooth, pancake-like batter.
Fold in the shredded corned beef and cabbage until evenly distributed. Set aside while you prepare the sauce.
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.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
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.
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.
To serve, drizzle the boxty with the stout mustard sauce and garnish with fresh parsley. Serve warm for the best flavor.
Nutrition Facts
Calories |
3366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 664856 mg | 28907% | |
| Total Carbohydrate | 398.1 g | 145% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 46.0 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 592 mg | 46% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 6712 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
