Corned Beef & Cabbage with Hot Mustard

I make this every year for St. Patrick’s Day and we celebrated a little early this year. I shared this recipe last year too, but it’s so good, I have to share it again! It’s for my friend’s hot mustard to go with the meal! Trust me, this mustard with make your corned beef sing!

Hot Mustard
Ingredients:1/2 Cup Dry Mustard (or one 2 oz. can of Coleman's)
1 Cup Sugar
2/3 Cup Vinegar
3 Eggs

Directions: In a sauce pan whisk together the dry ingredients until well blended. In a separate bowl mix the eggs and vinegar thoroughly. Add the liquid to the mustard mixture and whisk until completely blended (no lumps). Slowly cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. Remove from heat as soon as it starts to boil. Cook slowly so eggs do not overcook. Once thickened, transfer to a glass bowl to cool. Serve warm or cold.Keeps in refrigerator for about a month.

Corned Beef, Cabbage & Hot Mustard

Corned Beef Brisket, cabbage, red potatoes, carrots, and beer bread. I love it, once a year! I boil the brisket on the stove for at least 4-5 hours. I also make one in the crock pot, cooking for about 4-5 hours as well. I add the potatoes for the last hour.  This year I’m making my friend Ryan’s hot mustard to go with it, it’s amazing!:

Hot Mustard
Ingredients:1/2 Cup Dry Mustard (or one 2 oz. can of Coleman's)
1 Cup Sugar
2/3 Cup Vinegar
3 Eggs
Directions:  In a sauce pan whisk together the dry ingredients until well blended. In a separate bowl mix the eggs and vinegar thoroughly. Add the liquid to the mustard mixture and whisk until completely blended (no lumps). Slowly cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. Remove from heat as soon as it starts to boil. Cook slowly so eggs do not overcook.  Once thickened, transfer to a glass bowl to cool.Serve warm or cold.  Keeps in refrigerator for about a month.