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Slow-Cooked Corned Beef in Beer

with Red Currant-Mustard Sauce

Slow-Cooked Corned Beef recipe

Recipe Ingredients

Corned Beef

1 boneless corned beef brisket with seasoningpacket (21/2 to 3 pounds)

3 ribs celery, cut into 3-inch pieces

2 medium onions, cut into quarters

2 1/2 cups water, divided

1 bottle (12 ounces) beer

1 pound green cabbage, cut into thin wedges

1 pound red-skinned potatoes, cut into 2-inch pieces

6 to 8 baby carrots, trimmed or 4 medium carrots,cut crosswise into thirds

2 tablespoons butter, melted

Chopped fresh parsley (optional)

Red Currant-Mustard Sauce

1 jar (12 ounces) red currant jelly

3 tablespoons country Dijon-style mustard

Method

  1. Place celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket. Sprinkle contents of seasoning packet over brisket. Add 2 cups water and beer.
  2. Cover; cook on HIGH 6 to 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during cooking.)
  3. Meanwhile, place cabbage, potatoes and carrots in 2-1/2 quart microwave-safe dish; add remaining 1/2 cup water.
  4. Cover; microwave on HIGH 15 to 18 minutes or until vegetables are tender, stirring or rearranging once.
  5. Drain; remove and discard cores from cabbage wedges. Add butter; season with salt and pepper, as desired. Toss to coat; keep warm.
  6. Prepare Red Currant-Mustard Sauce. Place jelly in medium microwave-safe bowl.
  7. Cover; microwave on HIGH 1 1/2 to 2 minutes or until melted, stirring once.
  8. Whisk in mustard. Cover; microwave on HIGH 30 seconds. Stir; keep warm.
  9. Remove brisket and carve diagonally across the grain into thin slices.
  10. Serve with vegetables and sauce. Garnish with parsley, if desired.

Yield: 6 to 8 servings

Recipe and photograph used with permission from the Cattlemen's Beef Board.


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