Slow-Cooked Corned Beef in Beer with Red Currant-Mustard Sauce
Courtesy of The Beef Checkoff
Prep Time: 15 Min.
Cook Time: 6 Hrs.
What you need:
* 1 (2-1/2 -3 lb.) boneless corned beef brisket with seasoning packet * 3 ribs celery, cut into 3-in. pieces * 2 medium onions, cut into quarters * 2-1/2 c. water, divided * 12 oz. bottle beer * 1 lb. green cabbage, cut into thin wedges * 1 lb. red-skinned potatoes, cut into 2-in. pieces * 6-8 baby carrots, trimmed or 4 med. carrots, cut crosswise into thirds * 2 Tbsp. butter, melted * chopped fresh parsley (optional)
Red Currant-Mustard Sauce: * 1 jar (12 oz.) red currant jelly * 3 Tbsp. country Dijon-style mustard
What to do:
1. Place celery and onions in 4-1/2- to 5-1/2-qt. slow cooker; top with corned beef brisket. Sprinkle contents of seasoning packet over brisket. Add 2 c. water and beer. Cover; cook on HIGH 6-7 hrs. or on LOW 9-10 hrs., or until brisket is fork-tender. (No stirring is necessary during cooking.) 2. Meanwhile, place cabbage, potatoes and carrots in 2-1/2 qt. microwave-safe dish; add remaining 1/2 c. water. Cover; microwave on HIGH 15-18 min. 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. Prepare Red Currant-Mustard Sauce. Place jelly in medium microwave-safe bowl. Cover; microwave on HIGH 1-1/2 to 2 min. or until melted, stirring once. Whisk in mustard. Cover; microwave on HIGH 30 sec. 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.