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

Yield: 6 to 8 servings

Ingredients

Corned Beef

• 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
• 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 (12 ounce) jar red currant jelly
• 3 tablespoons country Dijon-style mustard

Instructions

Corned Beef

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.
2. Cover; cook on HIGH for 6 to 7 hours, or on LOW for 9 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during cooking.)
3. Meanwhile, place cabbage, potatoes and carrots in 2 1/2 quart microwave-safe dish; add remaining 1/2 cup water.
4. Cover; microwave on HIGH for 15 to 18 minutes or until vegetables are tender, stirring or rearranging once.
5. Drain; remove and discard cores from cabbage wedges. Add butter; season with salt and pepper, as desired. Toss to coat; keep warm.

Red Currant-Mustard Sauce

1. Place jelly in medium microwave-safe bowl.
2. Cover; microwave on HIGH for 1 1/2 to 2 minutes or until melted, stirring once.
3. Whisk in mustard. Cover; microwave on HIGH for 30 seconds. Stir; keep warm.
4. Remove brisket and carve diagonally across the grain into thin slices.
5. Serve with vegetables and sauce. Garnish with parsley, if desired.

Attribution

Recipe and photo used with permission from: Cattlemens Beef Board and National Cattlemen's Beef Association