Corned Beef and Cabbage with Guinness®-Dijon Gravy

This corned beef and cabbage is a St. Patrick’s day classic. The gravy takes it to the next level.

Preparation Details

Prep Time: 25 mins

Cook Time: 8 hrs

Total Time: 8 hrs 35 mins

Servings: 6

Ingredients

• ¼ medium white onion, chopped
• 2 cloves garlic, minced
• 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
• ⅓ medium head cabbage, coarsely chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• ½ cup Irish stout beer (such as Guinness®)
• 2 tablespoons Dijon mustard
• 1 teaspoon ground black pepper
• ½ teaspoon salt

Steps

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.
2. Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.
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.
4. Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.