Description

This corned beef and cabbage dish is packed with flavor and is the ultimate comfort meal. With tender meat, vibrant cabbage, and aromatic vegetables, it’s the perfect centerpiece for your St. Patrick’s Day 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

Begin by unwrapping the corned beef brisket, rinsing it under cold water, and patting it dry with paper towels.
Place the brisket fat-side up in the slow cooker, adding the seasoning packet if included, or your own spices like bay leaves, mustard seeds, and black peppercorns.
Slice the onion and chop the garlic, dispersing them around the brisket, then pour in beef broth and apple cider vinegar around it.
Cover and cook on low for 6-8 hours, or high for 3-4 hours until the brisket is tender.
Prepare the vegetables by cutting the cabbage, peeling and chopping carrots, and halving or quartering potatoes about 2-3 hours before the cooking time is up.
Arrange the vegetables around the corned beef in the slow cooker, ensuring they are partially submerged in the liquid and re-cover.
After cooking, let the brisket rest for 10-15 minutes before slicing against the grain.
Melt butter in a small saucepan, add flour to create a roux for the mustard cream sauce, and gradually whisk in milk until thick.
Stir in Dijon mustard, stone-ground mustard, and white wine vinegar, seasoning to taste before serving with the sliced beef.

Notes

For best flavor, allow the brisket to soak in some cooking liquid before slicing.
Feel free to serve the mustard cream sauce on the side to balance the meal with tangy richness.
Using Yukon gold potatoes adds a lovely creaminess to the dish.

Nutrition

Serving Size: 1 slice with vegetables
Calories: 425
Sugar: 4g
Sodium: 950mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 28g
Cholesterol: 85mg