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