Description

This Corned Beef and Cabbage recipe is a mouthwatering dish that features tender corned beef, cabbage, and flavorful mustard cream sauce. Perfect for a comforting dinner any time, it combines simple ingredients and easy preparation for a delightful homemade meal.

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, then pat dry.
Place the brisket fat-side up in the slow cooker. If provided, sprinkle the seasoning packet on top, or add bay leaves, mustard seeds, and black peppercorns.
Add sliced onion and chopped garlic around the brisket, then 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 finishing (or 1 hour if cooking on high), prepare the vegetables: cut 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 in the liquid. Cover and cook until tender but firm.
Once cooked, remove the brisket and let it rest for 10-15 minutes before slicing against the grain. Strain the cooking liquid if desired for serving.
In a small saucepan, melt butter over medium heat and whisk in flour to create a roux, cooking for 1-2 minutes until golden.
Gradually whisk in milk, stirring until thickened. Reduce heat and stir in Dijon mustard, stone-ground mustard, and white wine vinegar. Season to taste and cook until smooth and heated through.
Slice the rested corned beef and arrange on a platter with vegetables. Drizzle mustard cream sauce over or serve it on the side, garnished with parsley.

Notes

Ensure the brisket is rinsed thoroughly to remove excess brine.
Let the beef rest before slicing to maintain its juiciness.
For extra flavor, you can add additional herbs like bay leaves and thyme.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 3g
Sodium: 800mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 40g
Cholesterol: 110mg