Description

This corned beef and cabbage is a classic dish known for its bold flavors and tender beef. With simple preparation, hearty ingredients, and a delightful mustard cream sauce, it makes a perfect dinner choice for gatherings and 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 fat-side up in the slow cooker. Sprinkle with seasoning from the packet or add bay leaves, mustard seeds, and black peppercorns.
Scatter sliced onion and chopped garlic around the brisket, then 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 2-3 hours before the beef is done (or 1 hour if cooking on high). Cut cabbage into wedges, chop carrots, and halve or quarter potatoes.
Arrange cabbage, carrots, and potatoes around the brisket in the slow cooker. Ensure they are partially submerged in liquid. Re-cover and cook until vegetables are fork-tender.
Remove brisket from the slow cooker and let rest for 10-15 minutes before slicing against the grain. Strain cooking liquid if desired.
In a saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook until golden, about 1-2 minutes.
Gradually whisk in milk, stirring until thickened. Reduce heat, add Dijon and stone-ground mustards, white wine vinegar, salt, and pepper. Stir until smooth and heated through, about 3-5 minutes.
Slice the rested corned beef and arrange on a platter with vegetables. Drizzle with mustard cream sauce or serve on the side.

Notes

Ensure to pat the brisket dry to help achieve flavor infusion.
Let the beef rest before slicing to keep it tender.
Feel free to adjust the vegetables based on preference.

Nutrition

Serving Size: 1 slice with vegetables
Calories: 550
Sugar: 5g
Sodium: 1200mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 30g
Cholesterol: 90mg