Second only to Irish stew, bacon and cabbage is one of Ireland’s most traditional dishes. Parsley Sauce or Whole-Grain Mustard Sauce is the usual accompaniment, along with boiled potatoes and often turnip and carrots.
SERVES 4 TO 6
3 pounds Irish boiling bacon (shoulder or collar)
1 small head cabbage, cored and quartered
Parsley Sauce or Whole-Grain Mustard Sauce for serving
Boiled potatoes for serving
1 Put the bacon in a large saucepan and cover with cold water. Bring the water slowly to a boil, then cover and reduce the heat to medium-low. Simmer, skimming the water occasionally to remove the foam, for 1½ hours (about 30 minutes per pound), or until the meat is tender when pierced with a fork.
2 About 20 minutes before the bacon is cooked, add the cabbage. Cook for 15 to 20 minutes, or until the cabbage is tender, but not soggy. Transfer the bacon to a serving dish, and let cool for 10 minutes before slicing. Drain the cabbage, reserving ¼ cup of the cooking liquid for the Parsley Sauce or 1½ cups for the Whole-Grain Mustard Sauce, and transfer to a serving dish.
3 To serve, slice the meat and serve it with the cabbage, potatoes, and sauce.
4 tablespoons unsalted Kerrygold Irish butter
3 tablespoons all-purpose flour
¼ cup bacon cooking liquid
1¼ cups hot milk
Salt and freshly ground pepper to taste
½ cup minced fresh flat-leaf parsley
In a small saucepan over medium heat, melt the butter. Gradually stir in the flour. Cook for 1 to 2 minutes, or until blended. Slowly stir in the cooking liquid, then the milk. Bring to a boil and cook, whisking constantly, for 3 to 5 minutes, or until slightly thickened. Add the salt, pepper, and parsley and cook, whisking constantly, for 3 to 5 minutes more, or until the sauce is smooth. Serve warm.
2 tablespoons unsalted Kerrygold Irish butter
1 small onion, chopped
1 clove garlic, minced
2 teaspoons whole-grain mustard
⅔ cup dry white wine
1¼ cups bacon cooking liquid, plus more as needed
1¼ cups half-and-half, plus more as needed
Salt and freshly ground pepper to taste
In a saucepan, melt the butter over medium heat. Add the onion and garlic and cook for 5 minutes, or until soft. Stir in the mustard and wine and cook for 2 minutes. Add the cooking liquid and half-and-half and cook, whisking constantly, for 5 to 7 minutes, or until reduced by half. Add the salt and pepper and cook for 5 minutes, or until the mixture has a creamy consistency. Add more boiling liquid or half-and-half, if needed, to make a smooth sauce. Serve warm.
