Corned beef & red currant mustard sauce


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

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 one bottle of 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. Prepare 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.

Total recipe time: 6 to 10 hours

Yield: 6 to 8 servings

Courtesy of The Beef Checkoff and Family Features


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