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Corned Beef and Cabbage with Guinness®-Dijon Gravy
Corned Beef and Cabbage with Guinness®-Dijon Gravy
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Prep Time:
25 minutes
Cook Time:
480 minutes
Total Time:
515 minutes
Elevate St. Patrick's Day with slow cooker corned beef and cabbage served with flavorful Guinness®-Dijon gravy.
Ingredients:
  • 0.25 medium white onion, chopped
  • 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
  • 0.33333334326744 medium head cabbage, coarsely chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 0.5 cup Irish stout beer (such as Guinness®)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground black pepper
Instructions:
  • In the slow cooker, layer onion and garlic. Add corned beef brisket on top. Pour water, then sprinkle in bay leaves and spice packet. Cover and cook on Low for 8 hours. Add potatoes at the 3-hour mark, carrots at the 4-hour mark, and cabbage at the 6-hour mark.
  • Switch off the slow cooker. Transfer the brisket to a platter and cover loosely with aluminum foil for 10 minutes to allow the juices to settle.
  • In a saucepan over medium-low heat, gently melt the butter. Add the flour to create a roux and cook for about 5 minutes to remove the raw flour taste. Gradually whisk in the beef broth, Guinness®, and mustard until the gravy coats the back of a spoon. Season with pepper and salt to taste.
  • Slice the meat evenly against the grain and arrange on a plate with cabbage, potatoes, and carrots. Drizzle the rich gravy generously over the top.

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