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

Slow-Cooked Corned Beef in Beer with Red Currant-Mustard SauceUse your favorite beer in this slow-cooked corned beef...or try it with Guinness for St. Patrick's Day. 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.

Recipe Ingredients:

1 (2 1/2 to 3-pound) boneless corned beef brisket with seasoning packet*
3 ribs celery, cut into 3-inch pieces
2 medium onions, cut into quarters
2 1/2 cups water - divided use
1 (12-ounce) bottle 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

Cooking Directions:

  1. 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.)
  2. 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.
  3. For 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.
  4. Remove brisket and carve diagonally across the grain into thin slices. Serve with vegetables and sauce. Garnish with parsley, if desired.

Makes 8 servings.

*If seasoning packet is not included with the corned beef, substitute 1 1/4 teaspoons pickling spice.

Range-Top Method: Place corned beef in stockpot, sprinkle with contents of seasoning packet. Add celery, onions, 2 cups of 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.

Nutritional Information Per Serving (1/8 of recipe): 431 calories; 18 g fat (7 g saturated fat; 8 g monounsaturated fat); 86 mg cholesterol; 1097 mg sodium; 47 g carbohydrate; 3.4 g fiber; 17 g protein; 3.4 mg niacin; 0.3 mg vitamin B6; 1.3 mcg vitamin B12; 2.3 mg iron; 26.9 mcg selenium; 3.9 mg zinc; 71.9 mg choline.

Recipe and photograph provided courtesy of Beef, It's What's For Dinner©.