Description

This Corned Beef and Cabbage dish brings together the rich flavors of brisket, hearty veggies, and a delicious mustard cream sauce. It’s perfect for a comforting dinner that’s easy to prepare and packed with tradition.

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

Begin by unwrapping the corned beef brisket and rinsing it under cold water to eliminate excess brining. Pat it dry with paper towels and place it in the slow cooker, fat-side up. If a seasoning packet is included, distribute it over the brisket; otherwise, add bay leaves, mustard seeds, and peppercorns.
Slice the onion and chop the garlic, distributing them around the brisket. Pour in the beef broth and apple cider vinegar, cover, and set to cook on low for 6-8 hours or high for 3-4 hours until the brisket is tender.
About 2-3 hours before completion on low (or 1 hour on high), prepare the vegetables: cut the cabbage into wedges, chop carrots, and halve or quarter the potatoes as needed.
Place the cabbage, carrots, and potatoes around the brisket in the slow cooker, ensuring they are partly submerged in the cooking liquid. Gently stir to mix. Cover and cook until the vegetables are fork-tender.
Once cooked, carefully remove the brisket and allow it to rest on a cutting board for 10-15 minutes before slicing against the grain. You can strain some cooking liquid for serving alongside or use it in the sauce.
In the interim, melt butter in a saucepan over medium heat and whisk in the flour for about 1-2 minutes until golden.
Gradually whisk in the milk, stirring until thickened. Lower the heat, mix in Dijon and stone-ground mustard, white wine vinegar, salt, and pepper. Stir until smooth and heated through.
Slice the rested corned beef into thick pieces and arrange with the vegetables on a platter. Drizzle the mustard cream sauce over or offer on the side alongside freshly chopped parsley for garnish.

Notes

Ensure that the corned beef is rinsed well to minimize saltiness.
Use fresh ingredients for the best flavor, especially the mustard and herbs.
Allow the brisket to rest before slicing for the most tender results.

Nutrition

Serving Size: 1 slice with vegetables
Calories: 500
Sugar: 4g
Sodium: 1500mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 7g
Protein: 30g
Cholesterol: 80mg