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

This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of fiber, niacin, vitamin B6, iron and choline.
Share this!
Facebook
Google+
Servings:
Update Servings
Ingredients
  • 1 boneless corned beef brisket with seasoning packet (2-1/2 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
Directions
  • 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. 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.


Cook's Tip: To cook on range-top, place corned beef in stockpot; sprinkle with contents of seasoning packet. Add celery, onions, 2 cups water and beer. Bring just to a simmer; do not boil. Cover tightly; simmer 2-1/2 to 3 hours or until brisket is fork-tender. Prepare vegetables and sauce as directed.

Cook's Tip: If seasoning packet is not included with corned beef brisket, substitute 1-1/2 teaspoons pickling spice, if desired.

Cook's Tip: To prevent cabbage wedges from falling apart during cooking, leave core intact while cutting wedges. Remove and discard core before serving. Nutrition information per serving, 1/6 of recipe: 574 calories; 24 g fat (9 g saturated fat; 11 g monounsaturated fat); 114 mg cholesterol; 1462 mg sodium; 63 g carbohydrate; 5 g fiber; 23 g protein; 5 mg niacin; 0.5 mg vitamin B6; 8 mcg vitamin B12; 1 mg iron; 39 mcg selenium; 2 mg zinc; 98 mg choline.
Similar Recipes
Slow Cooker Corned Beef and Cabbage
Rating of 3.5 out of 5.0 stars
Dijon mustard
apple juice
brown sugar
corned beef brisket
head of cabbage
Corned Beef Brisket
Rating of 5 out of 5.0 stars
butter
cabbage
carrots
corned beef brisket
Guinness beer
Corned Beef
Rating of 4 out of 5.0 stars
bay leaf
corned beef brisket
garlic
onion
whole cloves

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

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com