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Slow Cooker Corned Beef and Cabbage Recipe with Mustard Cream Sauce

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A comforting and easy slow cooker recipe featuring tender corned beef and cabbage, served with a tangy mustard cream sauce. Perfect for cozy dinners and fuss-free cooking.

Ingredients

Scale
  • 3–4 pounds corned beef brisket
  • 2 medium yellow onions, quartered
  • 4 large carrots, peeled and cut into chunks
  • 1 pound baby potatoes, halved (Yukon Gold preferred)
  • 1 medium green cabbage, cut into wedges
  • 4 garlic cloves, smashed
  • 2 bay leaves
  • 2 tablespoons pickling spices
  • 4 cups water or beef broth
  • For the mustard cream sauce:
  • 3 tablespoons whole grain mustard
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Peel and quarter the onions, peel and chunk the carrots, halve the baby potatoes, and cut the cabbage into wedges. Set aside. (10 minutes)
  2. Remove the brisket from its packaging and rinse under cold water to wash off excess brine. Pat dry with paper towels. (5 minutes)
  3. Place the onions, carrots, and potatoes at the bottom of the slow cooker. Add the smashed garlic cloves and bay leaves on top. (5 minutes)
  4. Place the brisket on top of the vegetables, fat side up. Sprinkle the pickling spices evenly over the meat. (2 minutes)
  5. Pour 4 cups (960 ml) of water or beef broth into the slow cooker, making sure the meat is mostly submerged but not completely covered. (1 minute)
  6. Cover and cook on low for 8-9 hours until the beef is fork-tender. (8-9 hours)
  7. About 1 to 1.5 hours before the end of cooking, nestle the cabbage wedges around the beef in the slow cooker. Cover and continue cooking until the cabbage is tender but not mushy. (1-1.5 hours)
  8. While the last hour of cooking happens, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Stir in 3 tablespoons whole grain mustard and slowly whisk in ½ cup heavy cream. Heat gently until warmed through but not boiling. Add 1 tablespoon fresh lemon juice, and season with salt and black pepper to taste. Keep warm. (10 minutes)
  9. Once the slow cooker finishes, remove the meat and let it rest for 10 minutes before slicing against the grain. Season the vegetables and broth with salt and pepper if needed. (10 minutes)
  10. Arrange slices of corned beef on a platter, surround with the cooked cabbage, carrots, and potatoes, and drizzle the mustard cream sauce over or serve on the side. (5 minutes)

Notes

Rinse the brisket well to reduce saltiness. Cook on low for 8-9 hours for tender meat. Add cabbage about 1 hour before end to avoid mushiness. Use pickling spices for authentic flavor. Warm mustard cream sauce gently without boiling. Let meat rest before slicing. If broth is too salty, add water or broth before serving.

Nutrition

Keywords: slow cooker, corned beef, cabbage, mustard cream sauce, comfort food, easy dinner, crock-pot, hearty meal

Find it online: https://avabake.com/slow-cooker-corned-beef-and-cabbage-recipe-with-mustard-cream-sauce-easy-and-comforting/