Corned Beef & Cabbage with Red Currant-Mustard Sauce

Ingredients:
  • 1 (2 1/2 to 3 lbs) boneless corned beef brisket
  • 3 ribs celery, cut into 3-inch lengths
  • 2 medium onions, cut lengthwise into quarters
  • 3 1/2 cups water
  • 1 lbs green cabbage, cut into 3-inch wedges
  • 1 lbs red potatoes, cut into 2-inch pieces
  • 6 to 8 small carrots, tops trimmed or 4 medium carrots, cut crosswise into thirds
  • 1/2 cup water
  • 2 Tbsp butter, melted
  • Salt and ground black pepper
  • Chopped parsley (optional)
  • Red Currant-Mustard Sauce (recipe follows)
Red Currant-Mustard Sauce:
  • 1 (12 oz.) jar red current jelly
  • 3 Tbsp coarse grain Dijon-style mustard
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Preparation:

Place celery and onions in 4 1/2 to 5 1/2-quart slow cooker; top with corned beef brisket. Add corned beef seasoning packet, if included, and 3 1/2 cups water. Cover and cook on HIGH 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender. Remove brisket; set aside. Discard cooking liquid and solids.

Place cabbage, potatoes and carrots in 2 1/2 quart microwave-safe casserole; add 1/2 cup water. Cover and microwave on HIGH 15 minutes, or until vegetables are tender, stirring once. Drain vegetables; add butter and salt and pepper, as desired; toss to coat.

Carve brisket diagonally across the grain into thin slices. Serve with vegetables and Red Currant-Mustard Sauce. Garnish with chopped parsley, if desired.

Preparation:

Place jelly in medium size microwave-safe bowl. Cover and microwave on HIGH 1 1/2 to 2 minutes or until smooth, stirring once.

Whisk in mustard. Cover and microwave on HIGH 30 seconds.

Servings: approximately 1 1/4 cups sauce
Source: Texas Beef Council, Beef It's Whats For Dinner
Source:
Submitted by: Recipe Group Member
Date:






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