Slow-Cooked Corned Beef in Beer
with Red Currant-Mustard Sauce
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
pound green cabbage, cut into thin wedges
1 pound red-skinned potatoes, cut into
6 to 8 baby carrots, trimmed or 4 medium carrots,cut crosswise
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
- 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
- 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.)
- Meanwhile, place cabbage, potatoes and carrots in 2-1/2 quart microwave-safe
dish; add remaining 1/2 cup water.
- Cover; microwave on HIGH 15 to 18 minutes or until vegetables are tender, stirring
or rearranging once.
- Drain; remove and discard cores from cabbage wedges. Add butter; season with
salt and pepper, as desired. Toss to coat; keep warm.
- Prepare Red Currant-Mustard Sauce. Place jelly in medium microwave-safe bowl.
- Cover; microwave on HIGH 1 1/2 to 2 minutes or until melted, stirring once.
- Whisk in mustard. Cover; microwave on HIGH 30 seconds. Stir; keep warm.
- Remove brisket and carve diagonally across the grain into thin slices.
- 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.