Corned Beef and Cabbage with Guinness®-Dijon Gravy

A St. Patrick's Day classic, this slow cooker corned beef and cabbage is served with Guinness®-Dijon gravy that takes it to a whole new level.

• Preparation Time: 25 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 25 mins
• Calories: 372 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 4 cups water
• 1 cup beef broth
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 2 large bay leaves
• ¼ medium white onion, chopped
• ½ cup Irish stout beer (such as Guinness®)
• 1 (2 pound) corned beef brisket with spice packet
• 7 medium Yukon Gold potatoes, quartered
• 4 medium carrots, cut into 1-inch chunks
• ⅓ medium head cabbage, coarsely chopped

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 4

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