Deconstructed Corned Beef & Cabbage

This is a new way to enjoy corned beef and cabbage
salad style with an Irish mustard vinaigrette,
made with Lakeshore Irish Mustard and
Kelley’s Gourmet Mustard:




  • 1 pound Corned beef, trimmed of fat, cut into 3 inch lengths across the grain, then shredded or pulled into threads
  • 2 cups Yukon potatoes, boiled in the skin, then peeled and cubed
  • 1 cup Green beans, sliced, blanched and shocked in ice water
  • 1 cup Green cabbage, shredded
  • 1 Tbsp Chives, sliced
  • ½ cup Irish Mustard Vinaigrette* (below)
  • 2 Tbsp Mayonnaise (homemade, if possible)
  • 1 cup Rye bread croutons

Combine all ingredients except chives in a bowl. Toss and taste for seasoning. Add salt and black pepper if desired. Plate and garnish with chives. – Serves 4 to 6



*Irish Mustard Vinaigrette:

  • ½ cup Lakeshore Wholegrain Mustard (with Irish Whisky or Stout Ale)
  • 2 Tbsp Kelley’s Gourmet Mustard
  • 2 Tbsp Brown sugar
  • 1 Tbsp Molasses
  • ½ cup Grapeseed or canola oil
  • ¼ cup Apple cider vinegar
  • ½ tsp Smashed garlic
  • ½ tsp Pimente d’Espelette, Aleppo, or other dried chili pepper

Vinaigrette Directions:
Combine all ingredients in a jar and shake well.

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