Corned beef and cabbage with parsley-mustard sauce from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 52) by Suzanne Goin and Teri Gelber

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Notes about this recipe

  • peacheater on April 21, 2026

    Didn’t really make all components of this, notably the cabbage itself, because my cabbage went missing somehow. Also didn’t do the potatoes. My parsley sauce was missing the parsley (I know I know!). But it was all so good, I can’t wait to do this for real for a dinner party some time. Pretty fool proof and delicious!

  • chawkins on March 18, 2013

    Crisping the beef in the oven at the end is a good idea, it firms the beef up a bit. The parsley-mustard sauce adds freshness to the beef, a very nice touch.

  • fprincess on December 07, 2011

    More details and a picture here: http://egullet.org/p1852237

  • fprincess on March 17, 2011

    This was traditional and delicious. I used the recipe from Charcuterie to brine my own corned beef. The parsley-mustard sauce is a great idea and adds flavor and interest.

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Reviews about this recipe

  • Food52

    ..perhaps that's just what corned beef and cabbage was waiting for all this time: a little sunshine...it's almost as easy as the old school dump-in-the-crock pot approach, with a few brilliant tweaks.

    Full review
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