Description
Corned Beef and Cabbage is a beloved dish, known for its tender beef, fresh vegetables, and amazing flavor. Perfect for St. Patrick’s Day or any comforting 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
- Rinse the corned beef brisket under cold water and pat it dry with paper towels. Place it fat-side up in the slow cooker and add seasoning.
- Slice the onion and chop the garlic, scattering them around the brisket. Pour in beef broth and apple cider vinegar around it, then cover and cook low for 6-8 hours or high for 3-4 hours until tender.
- Prepare the vegetables: cut cabbage, chop carrots, and halve or quarter the potatoes. Arrange them around the brisket in the slow cooker.
- Cover the slow cooker and continue cooking until the vegetables are fork-tender yet hold their shape.
- Remove the brisket, let it rest before slicing. Strain cooking liquid for serving or use in sauce.
- Prepare the mustard cream sauce by melting butter in a saucepan, whisking in flour, then gradually adding milk until thick. Stir in mustards and vinegar, seasoning to taste.
- Slice the brisket against the grain, serve with vegetables and drizzle with mustard cream sauce.
Notes
For added richness, serve the dish with crusty bread.
The remaining cooking liquid makes a delicious base for soups or sauces.
Feel free to adjust vegetables based on personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 1500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg