CORNED BEEF AND CABBAGE WITH GUINNESS®-DIJON GRAVY

Corned Beef and Cabbage with Guinness®-Dijon Gravy image

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

Provided by Brian Genest

Time 8h35m

Yield 6

Number Of Ingredients 15

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:

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

Nutrition Facts : Calories 372 calories, Carbohydrate 37.6 g, Cholesterol 74.9 mg, Fat 16.8 g, Fiber 5 g, Protein 17 g, SaturatedFat 6.7 g, Sodium 1277.3 mg, Sugar 3.8 g