Description

This Corned Beef and Cabbage dish offers irresistible flavors and simple preparation. With succulent brisket and fresh veggies, it’s the ultimate comfort food for any gathering.

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 it dry. Place the brisket fat-side up in the slow cooker. If there's a seasoning packet, sprinkle it on top, or add your own seasonings directly into the pot.
Slice the onion and chop the garlic, spreading them around the brisket. Pour in beef broth and apple cider vinegar, covering the brisket. Cook on low for 6-8 hours or on high for 3-4 hours until tender.
About 2-3 hours before the beef finishes (or 1 hour if on high), prepare the vegetables: cut cabbage, chop carrots, and halve or quarter the potatoes, depending on their size.
Arrange the vegetables around the brisket, ensuring they're partially submerged in the liquid. Stir gently and re-cover the slow cooker, cooking until the vegetables are fork-tender.
Once the beef is done, remove it from the slow cooker and let it rest for 10-15 minutes before slicing against the grain. Strain some liquid if desired for serving or sauce preparation.
In a small saucepan, melt butter over medium heat. Whisk in flour to make a roux and cook for 1-2 minutes until golden.
Gradually whisk in milk, stirring constantly until thickened. Reduce heat and mix in Dijon mustard, stone-ground mustard, and white wine vinegar. Season with salt and black pepper, and cook until smooth and heated through, about 3-5 minutes.
Slice the rested corned beef thickly and arrange it with the vegetables on a platter. Drizzle the warm mustard cream sauce over the dish before serving.

Notes

For extra flavor, make sure to season the vegetables with salt and pepper before serving.
Letting the corned beef rest is key to keeping it juicy and tender when slicing.
Feel free to adjust the vegetables used based on your preferences.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 5g
Sodium: 1200mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 43g
Cholesterol: 100mg