Description

This corned beef and cabbage dish is a classic comfort food, featuring succulent brisket and flavorful vegetables simmered slowly for irresistible taste. Perfect for festive gatherings or cozy dinners, it’s an easy way to create a delicious home-cooked 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 and pat dry. Place it fat-side up in the slow cooker. Add the seasoning from the packet or your own spices like bay leaves, mustard seeds, and black peppercorns.
Scatter sliced onion and chopped garlic over the brisket. Pour in the beef broth and apple cider vinegar. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the brisket is tender.
Cut the cabbage into wedges, chop the carrots into chunks, and halve or quarter the potatoes. About 2-3 hours before the beef is done (on low) or 1 hour before (on high), arrange the vegetables around the brisket in the cooker so they are partially submerged.
Re-cover and cook until the vegetables are tender but hold their shape.
Remove the brisket and let it rest for 10-15 minutes before slicing against the grain. Optionally strain some cooking liquid for serving or the sauce.
For the mustard cream sauce, melt butter in a saucepan. Whisk in flour for a roux, then gradually add milk. Stir until thickened, then mix in Dijon mustard, stone-ground mustard, and vinegar. Season to taste. Cook until smooth and heated through.
Slice the brisket and serve it with the cooked vegetables, drizzling warm mustard cream sauce over the top or serving it on the side.

Notes

For an extra flavor boost, feel free to add whole cloves or allspice to the slow cooker.
Leftovers taste even better the next day, and you can use them in sandwiches or salads.
Make sure to slice the beef against the grain for the best texture.

Nutrition

Serving Size: 1 serving
Calories: 610
Sugar: 3g
Sodium: 1300mg
Fat: 33g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 43g
Cholesterol: 110mg