Description

Enjoy the delightful taste of corned beef and cabbage, prepared effortlessly in a slow cooker. This hearty dish features tender beef, sweet cabbage, and flavorful veggies, all simmered together to create a comforting meal perfect for any occasion.

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 to remove excess brine and pat dry. Place it fat-side up in the slow cooker. If a seasoning packet is included, use it and if not, add bay leaves, mustard seeds, and peppercorns.
Scatter the sliced onion and chopped garlic around the brisket, then 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 tender.
Prepare the vegetables about 1-3 hours before the beef is done. Cut the cabbage into wedges, chop the carrots, and halve or quarter the potatoes.
Arrange the cabbage, carrots, and potatoes around the brisket in the slow cooker, ensuring they are submerged in the liquid. Re-cover and continue cooking until vegetables are tender.
Remove the brisket and let rest before slicing against the grain. Optionally, strain some cooking liquid for serving.
Melt butter in a saucepan and create a roux by whisking in flour, cooking until golden.
Gradually whisk in milk until thickened. Stir in mustards and vinegar, seasoning to taste.
Slice the beef and serve on a platter with cooked vegetables, drizzling with the mustard cream sauce.

Notes

Using a slow cooker allows for hands-free cooking and tender meat preparation.
Feel free to add other vegetables like turnips or parsnips for additional flavor.
Mustard cream sauce can be made ahead and warmed before serving.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 4g
Sodium: 1600mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 32g
Cholesterol: 80mg