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Boiled Collar of Bacon with Creamy Mustard Sauce

Boiled Collar of Bacon with Creamy Mustard Sauce is a traditional Irish recipe for a classic dish of a boiled bacon joint that's served with the cooking liquid made into a creamy mustard sauce. The full recipe is presented here and I hope you enjoy this classic Irish version of: Boiled Collar of Bacon with Creamy Mustard Sauce.

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Additional Time:

(+24 hours soaking)

Serves:

4–6

Rating: 4.5 star rating

Tags : Sauce RecipesPork RecipesVegetable RecipesMilk RecipesIrish Recipes


Ingredients:

1 kg Unsmoked bacon joint
1 medium onion, roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
1 bay leaf
1.2l chicken stock
150ml double cream
70g unsalted butter
1 tsp brown mustard seeds
salt and freshly-ground black pepper, to taste

Method:

Remove any rind from the bacon then roll up tightly before soaking in plenty of water for at least 24 hours prior to cooking to reduce the salt content. When ready rinse well.

Place the bacon in a pan with the vegetables and bay leaf. Cover with the chicken stock then bring to a simmer and cook, uncovered for 90 minutes. Take off the heat and set aside to cool for 25 minutes.

Drain off 600ml of the stock to a clean pan and bring to a boil. Continue cooking until the volume has reduced by half then add the cream and continue cooking for 10 minutes before whisking in the butter, 25g at a time. Transfer the bacon and vegetables to the pan, add the mustard seeds then adjust the seasonings. Plate out, allowing two pieces of bacon per serving.