This corned beef and cabbage is a St Patricks day classic The gravy takes it to the next level
Prep Time
10 mins
Dificult
Medium
Servings
8 hrs 35 mins
Ingredients
Instructions
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
