Description

This Corned Beef and Cabbage dish is packed with irresistible flavors created through slow cooking. Made with tender brisket, cabbage, carrots, and a mustard cream sauce, it’s the ideal comfort food for gatherings and celebrations.

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, rinse under cold water, and dry with paper towels. Place the brisket fat-side up in the slow cooker. Sprinkle seasoning from the packet or add bay leaves, mustard seeds, and black peppercorns.
Thinly slice the onion and chop the garlic. Scatter them 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.
Chop cabbage, carrots, and potatoes into large pieces. About 2-3 hours before beef is done on low or 1 hour on high, add the vegetables around the beef in the slow cooker, ensuring they touch the liquid.
Cover and continue cooking until the vegetables are fork-tender but not mushy.
After cooking, remove the brisket and let it rest for 10-15 minutes before slicing against the grain. Strain off cooking liquid if desired for the sauce.
Melt butter in a small saucepan over medium heat. Whisk in flour to create a roux and cook until golden.
Gradually whisk in milk, stirring until thickened. Reduce heat, and stir in mustards and white wine vinegar. Season to taste until smooth and creamy, about 3-5 minutes.
Slice the rested corned beef, arranging it on a platter with cabbage, carrots, and potatoes. Drizzle with mustard cream sauce or serve on the side.

Notes

Resting the brisket helps retain moisture and makes it easier to slice.
Feel free to add other vegetables like turnips or parsnips for variation.
The mustard cream sauce can be adjusted to taste; add more mustard for extra kick.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 5g
Sodium: 1200mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg