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Corned Beef and Cabbage with Guinness®-Dijon Gravy

Corned Beef and Cabbage with Guinness®-Dijon Gravy

Cost $25, save $15

Source: Recommended by CookPal

  • 480 Min
  • 6 Servings
  • $25

INGREDIENTS

  • Main

    • 🧅 ¼ medium white onion, chopped
    • 🧄 2 cloves garlic, minced
    • 1 (2 pound) corned beef brisket with spice packet
    • 💧 4 cups water
    • 2 large bay leaves
    • 🥔 7 medium Yukon Gold potatoes, quartered
    • 🥕 4 medium carrots, cut into 1-inch chunks
    • 🥬 ⅓ medium head cabbage, coarsely chopped

  • Gravy

    • 🧈 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 cup beef broth
    • 🍺 ½ cup Irish stout beer (such as Guinness®)
    • 2 tablespoons Dijon mustard
    • 1 teaspoon ground black pepper
    • 🧂 ½ teaspoon salt

STEPS

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.

4

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.

5

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

NUTRIENTS

Per 1 serving

🔥

372

Calories

  • 17
    Protein
  • 38
    Carbs
  • 17
    Fats

💡 Cooking the vegetables at staggered times prevents overcooking and ensures they retain their texture.Tent the brisket with foil after cooking to preserve its juices and allow the flavors to concentrate.Use a whisk when making the gravy to avoid lumps and achieve a smooth consistency.