Corned Beef and Cabbage with Guinness®-Dijon Gravy
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

Ingredients for - Corned Beef and Cabbage with Guinness®-Dijon Gravy

1. White onion, chopped - ¼ medium
2. Garlic, minced - 2 cloves
3. Corned beef brisket with spice packet - 1 (2 pound)
4. Water - 4 cups
5. Bay leaves - 2 large
6. Yukon Gold potatoes, quartered - 7 medium
7. Carrots, cut into 1-inch chunks - 4 medium
8. Cabbage, coarsely chopped - ⅓ medium head
9. Butter - 2 tablespoons
10. All-purpose flour - 2 tablespoons
11. Beef broth - 1 cup
12. Irish stout beer (such as Guinness®) - ½ cup
13. Dijon mustard - 2 tablespoons
14. Ground black pepper - 1 teaspoon
15. Salt - ½ teaspoon

How to cook deliciously - Corned Beef and Cabbage with Guinness®-Dijon Gravy

1. Stage

Place onion and garlic in a slow cooker. Put corned beef brisket on top. Pour in water, then add bay leaves and spice packet. Cover and cook on Low for 8 hours, adding potatoes at the 3-hour mark, carrots at the 4-hour mark, and cabbage at the 6-hour mark.

2. Stage

Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.

3. Stage

Meanwhile, melt butter in a saucepan over medium-low heat. Stir in flour to make a roux; cook to burn out any flour taste, about 5 minutes. Whisk in, a little at a time, beef broth, Guinness®, and mustard. Stir until gravy is thick enough to coat the back of a spoon. Stir in pepper and salt.

4. Stage

Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.