Boiling bacon with cabbage and mustard sauce


3.5 lbs of Tommy Moloney’s Boiling Bacon
1 Carrot
2 celery sticks
2 leeks
1 tsp peppercorns 


1 tbsp Mustard
0.50 tbsp Brown Sugar
1 tbsp oven-dried breadcrumbs
knob of butter
mustard sauce
50 g Butter
25 g Flour
1 tbsp Mustard
250 ml mixture cooking liquid and cream (½ & ½)
1 kg cabbage (finely sliced)


Place the boiling bacon in a large saucepan. Add chopped vegetables and peppercorns.

Cover with cold water. Bring to the boil, then simmer gently for approx. 20 minutes per lb.

Set oven to 200ºC (400ºF/Gas 6). Remove the boiling bacon from the saucepan. Reserve liquid. Remove the rind and score the fat. Place the boiling bacon on a roasting dish. 

Spread with mustard and breadcrumbs, sugar and a knob of butter. Place in the oven for 15-20 minutes.

To Make the Sauce:
Melt the butter, add the flour and mustard. Cook for a minute or two. 

Whisk in the cooking liquid and cream. Bring to the boil. Reduce the heat and simmer for 3-4 minutes. 

Taste for seasoning. The sauce should have the consistency of thin cream. Keep warm.

To Cook the Cabbage:
In another saucepan cook the cabbage lightly with some of the cooking liquid. Drain well and toss in butter. Season to taste. 

Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce and of course floury potatoes.