- 1 corned beef brisket with spice packet (If serving more than 10, recipe may be doubled.)
For the sweet and sour mixture:
- 2 cups white vinegar
- 2 cups sugar
- 4 TBS Cherchie’s Champagne Mustard
For the cabbage slaw:
- 7 cups green cabbage, shredded
- 3 cups red cabbage, shredded
- 1 1/2 cup carrots, shredded
- 3/4 cups scallions, thinly sliced
Tangy Mustard Sauce:
- 1 1/2 cups Asian Gourmet Sweet & Sour Sauce
- 3 TBS Cherchie’s Champagne Mustard
- 2 TBS Bob’s Red Mill corn starch
- 2 TBS cold water
- 1/4 cup Cream O Land heavy cream
Select your favorite brand of corned beef. Place in a pot and fill with water. Add seasoning packet and bring to a boil; lower heat and allow to simmer. Depending on the size of the corned beef, you will be simmering between 2 1/2 to 5 hours. When internal temperature reads 165 degrees, remove from heat and set aside.
For the sweet & sour cabbage slaw:
In a saucepan, add 2 cups white vinegar, 2 cups sugar and 4 TBS Cherchie’s Champagne Mustard. Bring to a boil, stirring occasionally. When boiling, turn off heat and set aside.
For the cabbage slaw:
In a large frying pan, add shredded green cabbage, carrots and scallions. Take 1 1/2 cups of the sweet & sour mixture and set aside. Add the remaining mixture to the frying pan coating the cabbage, carrots and scallions. Set heat to medium and cook until tender, stirring occasionally. Using a slotted spoon, remove cabbage mixture from pan but leave sauce in pan. Add red cabbage to pan and cook on medium heat until tender, about 5-8 minutes. When tender, remove from heat and strain in colander. Add the red cabbage to the green cabbage, carrots and scallion mixture, tossing until combined. Serve.
For the Tangy Mustard Sauce:
In a small bowl, add corn starch and water, stirring until smooth. In a saucepan, bring sweet and sour sauce and mustard to a boil. Then, slowly pour corn starch mixture into saucepan stirring until it thickens. Remove from heat, mix in heavy cream and serve with the corned beef and cabbage slaw.
