Corned Beef And Cabbage Boxty With Stout Mustard Sauce - cooking recipe

Ingredients

Boxty
2 eggs
1/2 cup milk
1/2 tablespoon salt
2 tablespoons oil
1/2 cup flour
1/4 cup peeled finely grated potato
1/2 tablespoon baking soda
1/2 cup mashed potatoes
Filling
6 ounces sliced lean corned beef
1/2 cup cabbage, chopped
1/4 cup white wine
1 cup heavy whipping cream
1/4 teaspoon salt
1/2 cup mashed potatoes
Sauce
1/4 cup good irish stout beer
1/2 cup milk
1/4 cup grated parmesan cheese
1/8 cup whole grain mustard
2 tablespoons butter

Preparation

Boxty: Peel and grate potatoes into a bowl quickly. Add eggs, milk, oil, half the mashed potatoes and mix.
In a separate bowl sift together flour, salt and baking soda. Mix the egg mixture and the flour mixture together until blended.
Let stand for 2 hours before using.
Filling: Add the corned beef to a saute pan with the oil and begin to brown.
Add the cabbage and heat till it steams. Pour in the wine and reduce until it's almost gone.
Add the cream, reduce a few minutes, then season with salt.
Sauce: Melt butter over low heat and slowly stir in milk.
Once milk has been well incorporated add Parmesan until melted.
Stir in Stout and mustard and simmer to desired consistency.
Preparation: Pour a small amount of the boxty mix into a non-stick fry pan over low heat. Swirl as you would an omelet and coat the pan with the batter.
Saute until cooked through and remove from pan.
Add Mashed potatoes and corned beef mix and wrap with boxty. Cover with sauce and serve.