St. Patrick’s Day Suggestions from Hess Collection
Pairs With Monterey Chardonnay
Yield:
4 Servings
Prep Time:
15 Minutes
Cook Time:
30 Minutes
Total Time:
45 Minutes
Ingredients
Honey, Tarragon and Horseradish Mustard
- ½ cup Dijon mustard
- 2 tsp. Tarragon, stemmed, chopped
- 2+ Tbsp. Horseradish, prepared
- 2 Tbsp. Local honey
- to taste Salt and Pepper
Corned Beef
- 1 ea. Corned beef, select your favorite brined corn beef
- 2 ea. Carrots, cut in ½ ” thick slices
- 6 ea. Red potatoes, cut in half
- ½ hd Cabbage, cut in wedges
- 1 Tbsp. Parsley, stemmed, chopped
Preparation
Honey, Tarragon and Horseradish Mustard
Combine all ingredients. Add more horseradish if you want a spicier mustard.
Corned Beef
Prepare according the package. Add carrots, potatoes, and cabbage during the last 30 minutes of cooking. Cook until tender.
You can also purchase your favorite prepared corned beef and poach the vegetable in the broth. Slice the corned beef. Place on a platter with the vegetables.
Serve with a glass of Hess Select Chardonnay and mustard.