Description
This corned beef and cabbage recipe features an irresistible blend of flavors from tender brisket and hearty vegetables, making it a perfect homemade comfort meal.
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)
Instructions
- Remove the corned beef brisket from its packaging and rinse it well under cold water. Pat it dry and place it fat-side up in the slow cooker. Sprinkle with the seasoning packet or add bay leaves, mustard seeds, and black peppercorns if not included.
- Slice the onion and chop the garlic, placing them around the brisket in the cooker. Pour in the beef broth and apple cider vinegar. Cover and cook on low for 6-8 hours or high for 3-4 hours until tender.
- Prepare the vegetables: cut the cabbage into wedges, chop the carrots, and halve the potatoes about 2-3 hours before the beef is done (1 hour if on high).
- Arrange the vegetables in the slow cooker around the brisket, ensuring they're moistened by the cooking liquid. Cover and cook until the vegetables are tender.
- Remove the brisket from the slow cooker to rest for 10-15 minutes before slicing against the grain. Strain cooking liquid if desired for sauce.
- For the mustard cream sauce, melt butter in a saucepan, whisk in flour and cook until golden. Gradually add milk, stirring until thickened, then mix in mustards and vinegar. Season to taste.
- Slice the brisket and serve on a platter with vegetables. Drizzle with mustard cream sauce or serve on the side, garnished with parsley.
Notes
Allow the brisket to rest before slicing to retain its juices.
You can use leftover brisket in sandwiches or salads the next day.
The mustard cream sauce can be adjusted to your taste by adding more or less mustard.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 1600mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 37g
- Cholesterol: 110mg