Corned Beef and Cabbage with Guinness®-Dijon Gravy

This corned beef and cabbage is a St. Patrick's day classic. The gravy takes it to the next level.


Main Dishes · Beef · Corned Beef Recipes · Corned Beef and Cabbage Recipes


Prep Time: 25 mins
Cook Time: 8 hrs
Total Time: 8 hrs 35 mins
Additional Time: 10 mins
Servings: 6
Yield: 6 servings

Ingredients

Ingredients List

  • ¼ medium white onion, chopped

  • 2 cloves garlic, minced

  • 1 (2 pound) corned beef brisket with spice packet

  • 4 cups water

  • 2 large bay leaves

  • 7 medium Yukon Gold potatoes, quartered

  • 4 medium carrots, cut into 1-inch chunks

  • ⅓ medium head cabbage, coarsely chopped

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 cup beef broth

  • ½ cup Irish stout beer (such as Guinness®)

  • 2 tablespoons Dijon mustard

  • 1 teaspoon ground black pepper

  • ½ teaspoon salt


Directions

  1. 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.

  2. Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.

  3. 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.

  4. Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.


Nutrition Facts (per serving)

Nutrition Facts
372 Calories
17g Fat
38g Carbs
17g Protein


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