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Slow-Cooked Corned Beef in Beer
with Red Currant-Mustard Sauce

Slow-Cooked Corned Beef


Corned Beef

Red Currant-Mustard Sauce


  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 photo credit: Cattlemen's Beef Board.


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