Tastes delicious and it's easy enough for
a weeknight slow cooker meal. The red currant-mustard sauce is
the perfect compliment to corned beef and cabbage.
Corned
Beef & Cabbage with Red Currant-Mustard Sauce
- 1 (2 1/2 to 3 pound) boneless
corned beef brisket
3 ribs celery, cut into 3-inch lengths
2 medium onions, cut lengthwise into quarters
3 1/2 cups water
1 pound green cabbage, cut into 3-inch wedges
1 pound red potatoes, cut into 2-inch pieces
6 to 8 small carrots, tops trimmed or 4 medium carrots, cut crosswise
into thirds
1/2 cup water
2 tablespoons butter, melted
Salt and ground black pepper
Chopped parsley (optional)
Red Currant-Mustard Sauce:
- 1 (12-ounce) jar red current
jelly
3 tablespoons coarse grain Dijon-style mustard
- Place celery and onions
in 4 1/2 to 5 1/2-quart slow cooker; top with corned beef brisket.
Add corned beef seasoning packet, if included, and 3 1/2 cups
water. Cover and cook on HIGH 7 hours, or on LOW 9 to 10 hours,
or until brisket is fork-tender. Remove brisket; set aside. Discard
cooking liquid and solids.
- Place cabbage, potatoes
and carrots in 2 1/2 quart microwave-safe casserole; add 1/2
cup water. Cover and microwave on HIGH 15 minutes, or until vegetables
are tender, stirring once. Drain vegetables; add butter and salt
and pepper, as desired; toss to coat.
- Carve brisket diagonally
across the grain into thin slices. Serve with vegetables and
Red Currant-Mustard Sauce. Garnish with chopped parsley, if desired.
- For Red Currant-Mustard
Sauce: Place jelly in medium size microwave-safe bowl. Cover
and microwave on HIGH 1 1/2 to 2 minutes or until smooth, stirring
once.
- Whisk in mustard. Cover
and microwave on HIGH 30 seconds.
Makes 6 to 8 servings.
Cook’s Tip: If corned
beef does not come with seasoning packet, substitute 1 teaspoon
whole black peppercorns and 1 bay leaf.
Variation: To cook on stovetop,
bring corned beef, seasoning, onions, celery and water to boil.
Reduce heat and simmer until fork-tender, about 2 1/2 to 3 1/2
hours. Prepare vegetables as directed above.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
loading
|
