Corned Beef and Cabbage with Guinness®-Dijon Gravy
Description
A St. Patrick's Day classic, this slow cooker corned beef and cabbage is served with Guinness®-Dijon gravy that takes it to a whole new level.
Ingredients
•
1/4 medium white onion, chopped
•
2 cloves garlic, minced
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1 (2 pound) corned beef brisket with spice packet
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4 cups water
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2 large bay leaves
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7 medium Yukon Gold potatoes, quartered
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4 medium carrots, cut into 1-inch chunks
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1/3 medium head cabbage, coarsely chopped
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup beef broth
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1/2 cup Irish stout beer (such as Guinness®)
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2 tablespoons Dijon mustard
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1 teaspoon ground black pepper
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1/2 teaspoon salt
Directions
1
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
Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.
3
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
Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.