Description

This Corned Beef and Cabbage dish features tender beef brisket, flavorful vegetables, and a creamy mustard sauce—all cooked in the slow cooker for a comforting meal. It’s a go-to for St Patrick’s Day or any cozy dinner at home.

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 brining solution, then dry with paper towels.
Place the brisket fat-side up in the slow cooker. Add seasoning if available or your mix of bay leaves, mustard seeds, and peppercorns.
Scatter sliced onion and chopped garlic over the brisket, then pour in the beef broth and apple cider vinegar around it.
Cover and cook on low for 6-8 hours or high for 3-4 hours until tender.
About 2-3 hours before cooking ends, prepare the vegetables: cut cabbage into wedges, chop carrots, and halve or quarter potatoes as needed.
Arrange vegetables around the brisket in the slow cooker, ensuring they are partially submerged. Re-cover and continue cooking until fork-tender.
Once cooked, remove the brisket and let it rest for 10-15 minutes before slicing against the grain.
In a small saucepan, melt butter over medium heat and whisk in flour to create a roux, cooking until lightly golden.
Gradually add milk while stirring until thickened, then stir in mustards and vinegar, seasoning to taste until smooth and creamy.
Slice the brisket and arrange it on a platter with the vegetables, drizzling with mustard cream sauce or serving it on the side.

Notes

For extra flavor, consider adding additional spices such as coriander or allspice to the seasoning.
You can use leftover corned beef for sandwiches or hash the next day!
Adjust the mustard sauce ingredients based on your taste preference; add more mustard for a tangier flavor.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 1200mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 30g
Cholesterol: 90mg