This dish is more authentic than the ubiquitous corned beef and cabbage, though it is quite similar in that Irish boiling bacon is a cured meat, too. The boiling bacon is also leaner than traditional American bacon (which does not make an appropriate substitute). Order the Irish bacon from tommymoloneys.com.
2 pounds Irish boiling bacon (such as Tommy Moloney's)
14 cups water, divided
12 ounces small red potatoes
4 medium carrots, cut into 1-inch pieces
1 (3-pound) cabbage, trimmed, cored, and quartered
2 tablespoons unsalted butter
1 small onion, finely chopped
1 garlic clove, minced
2/3 cup dry white wine
2 teaspoons whole-grain Dijon mustard
1 1/4 cups 2% reduced-fat milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
How to Make It
Place bacon in a large Dutch oven; cover with 8 cups water. Bring to a boil; cover, reduce heat, and simmer 2 hours, skimming foam from liquid as necessary.
Remove bacon from pan; cover and keep warm. Remove 1 1/4 cups cooking liquid from pan; reserve cooking liquid for mustard sauce. Discard the remaining cooking liquid.
Add red potatoes, carrots, and cabbage to pan; cover with the remaining 6 cups water. Bring to a boil. Cover and simmer 20 minutes or until vegetables are tender; drain. Cut each cabbage quarter in half lengthwise.
Melt butter in a medium saucepan over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring occasionally. Stir in wine and mustard; cook 2 minutes. Add reserved 1 1/4 cups bacon cooking liquid and milk. Bring to a boil; cook 20 minutes or until reduced to 2 cups, stirring frequently. Stir in black pepper and salt. Cut bacon into 8 slices; serve with sauce and vegetables.
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