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Slow Cooker Corned Beef Cabbage

Slow Cooker Corned Beef And Cabbage
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Perfected slow cooker corned beef and cabbage recipe.

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)

Instructions

  • Unwrap your corned beef brisket. Rinse it thoroughly under cold water to remove any excess brining solution, then pat it dry with paper towels. Place the rinsed brisket fat-side up into your slow cooker. If your brisket came with a seasoning packet, sprinkle the contents generously over the top of the beef. If not, add your own mixture of bay leaves, mustard seeds, and black peppercorns directly into the pot.
  • Thinly slice your onion and roughly chop your garlic, scattering them around and on top of the brisket to infuse even more aromatic flavor. Pour in about 4 cups of beef broth and a quarter cup of apple cider vinegar around the brisket. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the brisket is incredibly tender.
  • Approximately 2-3 hours before the beef is done (if cooking on low), or about 1 hour before (if cooking on high), prepare your vegetables: cut the cabbage into large wedges, peel and chop your carrots into large chunks, and halve or quarter the potatoes, depending on their size.
  • Gently arrange the cabbage, carrots, and potatoes around the corned beef in the slow cooker, ensuring they are partially submerged in the cooking liquid so they can absorb all those wonderful flavors. Stir gently to ensure everything is nestled in well. Re-cover the slow cooker and continue cooking until the vegetables are fork-tender but still hold their shape.
  • Once everything is cooked to perfection, carefully remove the brisket from the slow cooker and let it rest on a cutting board for about 10-15 minutes before slicing against the grain. Strain off some of the cooking liquid if you wish to serve it on the side or use it in the mustard cream sauce.
  • While the beef is resting, melt 2 tablespoons of butter over medium heat in a small saucepan. Whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for about 1-2 minutes until lightly golden and fragrant.
  • Gradually whisk in 1 ½ cups of milk, stirring constantly until the mixture begins to thicken. Reduce the heat to low and stir in 2 tablespoons of Dijon mustard, 1 tablespoon of stone-ground mustard, and ½ teaspoon of white wine vinegar. Season with salt and black pepper to taste. Continue to stir until the sauce is smooth, creamy, and heated through, about 3-5 minutes, reaching a luxuriously thick, pourable consistency.
  • Slice the rested corned beef against the grain into beautiful, thick slices. Arrange the sliced beef artfully on a large platter or individual plates, nestling the perfectly cooked cabbage wedges, tender carrots, and creamy potatoes around it. Drizzle a generous amount of the warm, tangy Mustard Cream Sauce over the beef and vegetables, or serve it on the side for guests to add to their liking. For an extra touch of freshness and vibrant color, sprinkle with freshly chopped parsley.

Notes

There’s nothing quite like the comforting aroma of Slow Cooker Corned Beef and Cabbage simmering gently all day, promising a hearty, deeply flavorful meal that practically cooks itself. This classic dish transforms simple ingredients into culinary gold, featuring tender, melt-in-your-mouth corned beef infused with aromatic spices, nestled amongst perfectly cooked, slightly sweet cabbage, carrots, and potatoes. It’s an incredibly satisfying, soul-warming dish that brings a touch of Irish tradition to your table, making it an absolute showstopper for weeknights, holidays, or any day you crave wholesome goodness without the fuss.

Find it online: https://homecookstudio.com/slow-cooker-corned-beef-cabbage-perfected/