There’s something undeniably comforting about a classic Corned Beef and Cabbage meal. It’s the kind of dish that warms both the heart and the home, bringing families together around the dinner table. Whether you’re celebrating St. Patrick’s Day or simply craving a hearty meal, this recipe for Corned Beef and Cabbage offers a delightful twist with a mustard crust that elevates the traditional flavors.
Why You’ll Love This Corned Beef and Cabbage
Corned Beef and Cabbage: A Timeless Classic for Every Family Table
What Makes This Corned Beef and Cabbage Special: This Corned Beef and Cabbage recipe is not just any meal; it’s a celebration of flavors that everyone will love.
- Effortless Preparation: With the slow cooker doing most of the work, you can set it and forget it, making it perfect for busy days.
- Flavorful Twist: The mustard crust adds a tangy and slightly sweet layer of flavor, enhancing the savory corned beef.
- Complete Meal: Packed with tender carrots, potatoes, and cabbage, this dish is a wholesome meal in itself.
Ingredients :
For the Corned Beef:
- 1 (3- to 4-pound) corned beef brisket, rinsed
- 3 tablespoons ground black pepper
- 1/2 cup Dijon mustard
- 1/4 cup brown sugar fortheloveofcooking.net
For the Vegetables:
- 1 pound carrots, peeled and cut into large chunks
- 1 pound potatoes, peeled and quartered allrecipes.com+1Wyse Guide+1
- 1 head green cabbage, cut into wedges Town & Country Markets
- 3 cups water allrecipes.com
- 1/2 bottle Guinness or any dark beerallrecipes.com+2allrecipes.com+2The Wooden Skillet+2
Instructions
- Prepare the Corned Beef: Rinse the corned beef brisket under cold water to remove excess brine. Pat dry with paper towels.
- Apply the Mustard Crust: In a small bowl, mix together the Dijon mustard and brown sugar. Place the corned beef on a large piece of aluminum foil, fat side up. Spread the mustard mixture evenly over the top and sides of the brisket. Sprinkle ground black pepper on top. Wrap the foil tightly around the corned beef, ensuring it’s well-sealed.
- Slow Cook the Beef: Place the wrapped corned beef in a slow cooker. Pour 3 cups of water and 1/2 bottle of Guinness beer around (not over) the beef to maintain the mustard crust. Cover and cook on low for 8-9 hours or until the meat is tender.
- Add the Vegetables: About 2 hours before serving, add the carrots and potatoes to the slow cooker, placing them around the corned beef. Place the cabbage wedges on top of the beef. Cover and continue cooking until the vegetables are tender.
- Serve: Carefully remove the corned beef from the slow cooker and let it rest for about 10 minutes before slicing. Serve slices of the mustard-crusted corned beef alongside the cooked vegetables.
Cooking Tips
- Choosing the Brisket: Flat-cut briskets are leaner, while point-cut has more fat and tends to be more flavorful. Choose based on your preference.The Tipsy Housewife
- Beer Selection: Using a dark beer like Guinness adds depth to the dish, but feel free to use your preferred beer or substitute with additional water.
- Leftovers: Leftover corned beef makes excellent sandwiches or can be diced and fried with potatoes for a delicious hash.
Personal Anecdote
I remember the first time I prepared this mustard-crusted corned beef for my family. The aroma filled the house, drawing everyone to the kitchen long before dinner was ready. It quickly became a family favorite, especially during the colder months when we craved something warm and hearty.
FAQs
- Can I cook this in the oven instead of a slow cooker? Yes, you can bake the foil-wrapped corned beef in a preheated oven at 350°F (175°C) for about 2.5 to 3 hours, or until tender. Add the vegetables during the last hour of cooking.
- How do I store leftovers? Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture.
Embrace this traditional Irish dish with a flavorful twist, and enjoy a meal that’s both comforting and satisfying. Happy cooking!
My family has always looked forward to the comforting taste of Corned Beef and Cabbage, especially during festive seasons.