Description

This corned beef and cabbage dish is packed with flavorful ingredients like tender brisket, aromatic spices, and hearty vegetables. Cooked low and slow, it makes for a perfect comfort food that caters well to any festive celebration or a cozy 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

Unwrap the corned beef brisket and rinse it under cold water, then pat it dry. Place it fat-side up in the slow cooker and sprinkle with the seasoning packet or a mixture of bay leaves, mustard seeds, and black peppercorns.
Slice the onion and roughly chop the garlic, layering them around the brisket. Pour in the beef broth and apple cider vinegar. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Prepare the vegetables: cut the cabbage into wedges, chop the carrots, and halve or quarter the potatoes. Add them gently around the brisket 2-3 hours before the end of cooking if on low, or 1 hour if on high.
Make sure the vegetables are nestled into the cooking liquid and re-cover the slow cooker to continue cooking until the vegetables are fork-tender.
Once cooked, remove the brisket, let it rest for 10-15 minutes before slicing. Strain the cooking liquid if desired for serving or sauce preparation.
In a saucepan over medium heat, melt the butter, then whisk in the flour to create a roux. Cook for 1-2 minutes.
Gradually whisk in the milk until the mixture thickens. Stir in the mustards and white wine vinegar, seasoning with salt and pepper to taste until smooth and creamy.
Slice the corned beef against the grain and plate it with vegetables. Drizzle with mustard cream sauce or serve on the side, garnished with chopped parsley.

Notes

Ensure to rinse the corned beef to reduce excessive saltiness.
Using a slow cooker makes the process hands-off while allowing the flavors to develop wonderfully.
Leftovers can be stored in the refrigerator for up to 3 days and reheated easily.

Nutrition

Serving Size: 1 serving
Calories: 615
Sugar: 5g
Sodium: 1200mg
Fat: 35g
Saturated Fat: 13g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 42g
Cholesterol: 110mg