Corned Beef & Cabbage with Red Currant-Mustard Sauce Crockpot
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Servings
Serves 6-8
Prep Time
20 minutes
Cook Time
7-9 hours
Cooking Method
Braising
Beef Type
Brisket
Ingredients
- 2 1/2 - 3 lb. boneless corned beef brisket
- 3 ribs celery, cut into 3-inch lengths
- 2 medium onions, cut lengthwise into quarters
- 3 1/2 cups water
- 1 lb. green cabbage, cut into 3-inch wedges
- 1 lb. red potatoes, cut into 2-inch pieces
- 6 - 8 small carrots, tops trimmed or 4 medium carrots, cut crosswise into thirds
- 1/2 cup water
- 2 Tbsp. butter, melted
- salt and pepper
- chopped parsley (optional)
Instructions
Place celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket. Add corned beef seasoning packet, if included, and 3-1/2 cups water. Cover and cook on HIGH 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender. Remove brisket; set aside. Discard cooking liquid and solids.
Place cabbage, potatoes and carrots in 2-1/2 quart microwave-safe casserole; add 1/2 cup water. Cover and microwave on HIGH 15 minutes, or until vegetables are tender, stirring once. Drain vegetables; add butter and salt and pepper, as desired; toss to coat.
Carve brisket diagonally across the grain into thin slices. Serve with vegetables and Red Currant-Mustard Sauce. Garnish with chopped parsley, if desired.
Suggestions
Cook's Tip: If corned beef does not come with seasoning packet, substitute 1 teaspoon whole black peppercorns and 1 bay leaf. Variation: To cook on stovetop, bring corned beef, seasoning, onions, celery and water to boil. Reduce heat and simmer until fork-tender, about 2-1/2 to 3-1/2 hours. Prepare vegetables as directed above.
Nutritional Information
Nutrition Info per serving: (1 serving, 1/7 of recipe, 13 oz.) 458 calories; 27 g fat (10 g saturated fat; 12 g monounsaturated fat); 132 mg cholesterol; 1499 mg sodium; 26 g carbohydrate; 5.8 g fiber; 26 g protein; 5.4 mg niacin; 0.5 mg vitamin B6; 2.1 mcg vitamin B12; 3.5 mg iron; 41.9 mcg selenium; 6.2 mg zinc.
