Description
This corned beef and cabbage dish offers a delightful blend of tender meat and crisp vegetables, all simmered in flavorful broth. Perfect for gatherings and quick dinners!
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
- Unwrap and rinse the corned beef brisket under cold water, then pat dry and place it fat-side up in the slow cooker.
- Sprinkle the seasoning packet on top, or add bay leaves, mustard seeds, and black peppercorns directly into the pot.
- Scatter thinly sliced onion and chopped garlic around the beef, then pour in 4 cups of beef broth and 1/4 cup apple cider vinegar. Cover and cook on low for 6-8 hours or high for 3-4 hours until tender.
- Prepare the vegetables about 2-3 hours before the beef is done if cooking on low, or 1 hour before if on high. Cut cabbage into wedges, chop carrots, and prepare potatoes by halving or quartering.
- Arrange the cabbage, carrots, and potatoes around the corned beef in the slow cooker, ensuring they are partially submerged. Re-cover and continue cooking until the vegetables are fork-tender.
- Once cooked, remove the brisket and let it rest for 10-15 minutes before slicing against the grain. Strain cooking liquid if desired for the sauce.
- In a small saucepan, melt butter, whisk in flour to form a roux, cooking for a few minutes until golden.
- Gradually whisk in milk and cook until thickened. Stir in the mustards and vinegar, season, and heat through until creamy.
- Slice the beef and arrange it on a platter with vegetables. Drizzle with mustard cream sauce or serve on the side. Sprinkle with parsley.
Notes
Ensure to rinse the corned beef to reduce salt content before cooking.
Resting the meat is crucial for juiciness after slicing.
Customize your vegetables based on preferences for added variety.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg