Description

This Corned Beef and Cabbage dish features rich flavors and easy preparation. Enjoy tender brisket, vibrant vegetables, and a creamy mustard sauce for a comforting meal that’s perfect for gatherings or a simple family dinner.

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, sprinkling the seasoning packet or the bay leaves, mustard seeds, and black peppercorns on top.
Scatter thinly sliced onion and chopped garlic around the brisket. 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.
2-3 hours before the beef is done (if on low), or 1 hour (if on high), prepare the vegetables: cut the cabbage into wedges, chop carrots and halve or quarter the potatoes.
Arrange the vegetables around the brisket in the slow cooker, ensuring they are partially submerged. Stir gently and cover to cook until the vegetables are fork-tender.
Remove the brisket and let it rest for 10-15 minutes. Strain the cooking liquid if desired.
In a small saucepan, melt 2 tablespoons of butter, then whisk in flour to create a roux until golden. Gradually add milk, stirring until thickened.
Stir in Dijon mustard, stone-ground mustard, and white wine vinegar, seasoning to taste. Cook until smooth and heated.
Slice the rested corned beef against the grain and serve it with the vegetables. Drizzle with mustard cream sauce or serve on the side.

Notes

Ensure to remove excess brining solution from the beef before cooking to improve flavor.
For a richer sauce, consider adding additional herbs or spices to the mustard cream sauce.
Garnish with freshly chopped parsley for a pop of color.

Nutrition

Serving Size: 1 serving
Calories: 525
Sugar: 3g
Sodium: 870mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 6g
Protein: 36g
Cholesterol: 95mg