Description

This Corned Beef and Cabbage dish delivers irresistible flavors with its tender brisket and hearty vegetables, making it a perfect choice for a cozy meal any day. Enjoy the simplicity of easy prep and mouthwatering taste, ideal for gatherings and festive celebrations.

Ingredients

Scale

1 (3-4 pounds) corned beef brisket
1 large head cabbage, cut into large wedges
4 large carrots, chopped into large chunks
6–8 medium potatoes (red or yukon golds), halved or quartered
1 large onion, thinly sliced
4 cloves garlic, roughly chopped
4 cups beef broth
1/4 cup apple cider vinegar
2 bay leaves
1 teaspoon mustard seeds (if not in seasoning packet)
1 teaspoon black peppercorns (if not in seasoning packet)
1 teaspoon dried thyme
salt to taste
black pepper to taste
2 tablespoons unsalted butter (for mustard cream sauce)
2 tablespoons all-purpose flour (for mustard cream sauce)
1 1/2 cups milk (for mustard cream sauce)
2 tablespoons dijon mustard (for mustard cream sauce)
1 tablespoon stone-ground mustard (for mustard cream sauce)
1/2 teaspoon white wine vinegar (for mustard cream sauce)

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Instructions

Rinse the corned beef brisket under cold water and pat dry. Place it in the slow cooker, fat-side up, and add seasoning as needed.
Scatter the sliced onion and chopped garlic around the brisket. Pour in beef broth and apple cider vinegar. Cover and cook on low for 6-8 hours or high for 3-4 hours until tender.
Prepare vegetables about 1-3 hours before cooking finishes. Cut cabbage into wedges, chop carrots, and halve or quarter potatoes.
Arrange vegetables around the brisket in the slow cooker, ensuring they are submerged in liquid. Cover and cook until vegetables are fork-tender.
Remove the brisket from the slow cooker and let it rest for 10-15 minutes before slicing against the grain. Optionally strain cooking liquid for serving or sauce preparation.
In a saucepan, melt butter over medium heat, whisk in flour to create a roux, cooking until golden.
Gradually add milk, stirring until thickened. Stir in mustard and vinegar, seasoning to taste. Cook until the sauce is creamy.
Slice the brisket and arrange on a platter with vegetables. Drizzle with mustard cream sauce or serve it on the side.

Notes

For extra flavor, try adding additional spices like a pinch of smoked paprika or fresh herbs before serving.
Let the corned beef rest properly to retain its juiciness when slicing.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 670
Sugar: 4g
Sodium: 1300mg
Fat: 29g
Saturated Fat: 12g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 61g
Fiber: 9g
Protein: 42g
Cholesterol: 100mg