This corned beef and cabbage is a St. Patrick's day classic. The gravy takes it to the next level.
Ingredients
- medium white onion: 0.25 piece (chopped)
- garlic: 2 clove (minced)
- corned beef brisket with spice packet: 1 piece (2 pound)
- water: 4 cups
- bay leaves: 2 piece
- medium Yukon Gold potatoes, quartered: 7 piece
- medium carrots: 4 piece (cut into 1-inch chunks)
- medium head cabbage: 0.33333 piece (chopped)
- butter: 2 Tbsp
- all-purpose flour: 2 Tbsp
- beef broth: 1 cup
- Irish stout beer (such as Guinness®): 0.5 cup
- Dijon mustard: 2 Tbsp
- ground black pepper: 1 tsp
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.
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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. 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.
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Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.
