Description

This Corned Beef and Cabbage dish is a hearty and flavorful meal featuring tender brisket, vibrant vegetables, and a creamy mustard sauce. An ideal choice for a comforting dinner, it brings a taste of tradition and warmth to your table.

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 fat-side up in the slow cooker and add seasoning if available.
Add sliced onion and chopped garlic around the brisket, pour in beef broth and apple cider vinegar, and cook on low for 6-8 hours or high for 3-4 hours until tender.
Prepare vegetables by cutting cabbage into wedges, chopping carrots, and halving or quartering potatoes. Add around the brisket 2-3 hours before it’s done on low, or 1 hour on high.
Arrange vegetables in the slow cooker, ensuring they are partially submerged, and cover to continue cooking until fork-tender.
Remove brisket, let it rest, and strain cooking liquid if desired.
In a saucepan, melt butter, add flour to make a roux, and cook until golden. Gradually whisk in milk until thickened. Mix in mustards and vinegar, and season to taste.
Slice brisket against the grain, serve on a platter with vegetables, and drizzle with mustard cream sauce.

Notes

For added flavor, ensure the cooking liquid fully covers the vegetables during cooking.
Let the brisket rest before slicing to maintain moisture and tenderness.

Nutrition

Serving Size: 1/6 of recipe
Calories: 490
Sugar: 4g
Sodium: 1370mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 7g
Protein: 38g
Cholesterol: 106mg