Corned Beef Slow-Cooked in Beer with Red Currant-Mustard Sauce
  • HIGH 6 to 7 hours or on LOW 9 to 10 hours
  • Makes 6 to 8 servings

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

Ingredients

  • 1 Corned Beef Brisket Boneless 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

Instructions

  • 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. Cover and 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.


  • Test Kitchen Tips To cook on range-top, place corned beef in stockpot; sprinkle with contents of seasoning packet. Add celery, onions, 2 cups water and beer. Bring just to a simmer; do not boil. Cover tightly; simmer 2-1/2 to 3 hours or until brisket is fork-tender. Prepare vegetables and sauce as directed.