Slow-Cooked Corned Beef and Cabbage with Gravy
Yield: 4 servings
Total Time: 8h
Comfort with a little extra richness!
Accompaniment: French Bread
Ingredients
- 1 (~3 lb) pkg Flat Cut Corned Beef Round, rinsed, patted dry, with spice packet
- 1 tbsp extra virgin olive oil
- 3 tbsp unsalted butter
- 3 small yellow onions, cut into chunks
- 4 large cloves of garlic, finely chopped
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- ¾ tsp ponzu sauce
- ¾ tsp reduced sodium soy sauce
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 2¼ cups water
- 1 tbsp Better Than Bouillon Roasted Beef Base
- 1⅓ cups stout beer (I used Guinness Extra Stout)
- 1 lb. petite potatoes, halved
- 2 large carrots, cut into large chunks and then halved or quartered as needed
- ½ large head of cabbage, cut into small wedges
- 3⅓ cups reserved liquid from slow cooker, after cooking
For the. roux and cornstarch slurry
- 3 tbsp all purpose flour
- 3 tbsp unsalted butter
- 2 tbsp cornstarch
- 2 tbsp water
For serving
- mustard
- white vinegar
Instructions
Step 1: Gather ingredients.
Step 2: Add the onions and garlic to the bottom of the slow cooker.
Step 3: In a small bowl combine 2¼ cups water, bouillon base, vinegar, honey, Worcestershire sauce, soy sauce, ponzu, and 2 tbsp melted butter.* Whisk to dissolve honey.
*TIP: The butter will turn into a weird foam from the cool liquid. It will fix itself in the slow cooker.
Step 4: Add the liquid and foam to the slow cooker over the onions and garlic.
Step 5: Rinse the brisket and pat dry, set aside. Heat a large skillet over MEDIUM-HIGH heat with 1 tbsp butter, and oil for 4 mins.
Step 6: Place the corned beef in the skillet.
Step 7: Sear for 3-4 mins per side, until lightly browned.
Step 8: Set brisket on top of the onions in the slow cooker, fat side up, reduce the skillet heat to MEDIUM then add the beer to the skillet.
Step 9: Cook for 2 mins, using a wooden spoon to release the fond from the bottom of the pan.* Take off heat.
*TIP: Fond is the browned bits left on the bottom of a pan after searing meat or vegetables.
Step 10: Sprinkle the corned beef seasoning packet over the brisket.
Step 11: Pour the skillet contents into the slow cooker over the brisket and top with bay leaves.
Step 12: Cover and cook the brisket on LOW heat for 3 hrs.
Step 13: After 3 hrs, add the carrots and potatoes to the slow cooker.
Cover and cook on LOW for 2 hrs.
Step 14: After 5 hrs, add the cabbage wedges to the slow cooker.
Cover and cook on LOW for 1 hr.
Step 15: After 6 hrs, push the cabbage down into the liquid.
Cover and continue cooking for an additional 2 hrs on LOW (8 hrs total).
After 8 hrs, remove the vegetables and corned beef from the slow cooker. Cover with foil and let rest 15 mins.
Step 16: While the corned beef rests, strain the cooking liquid through a cheesecloth or fat separator to remove excess fat.*
*TIP: If there is still fat in your broth use a paper towel to dab the top layer until reduced.
Step 17: Let sit for a few minutes, then pour off 3⅓ cups into a separate container. If you don’t have enough liquid just add water until you do.
In a small cup, combine 2 tbsp cornstarch and 2 tbsp water, stir until smooth and set aside.
Step 18: In a 2Qt. saucepan, heat 3 tbsp butter over MEDIUM heat for 4 mins.
Add flour and whisk continuously until browned, about 3 mins.
Step 19: Slowly add in the slow cooker liquid, while stirring continuously, and bring to a simmer.
Once simmering, cook for 10-15 mins, until thickened and reduced, stirring frequently to prevent boil-overs.
Serve the corned beef with the vegetables, topped with gravy on the side, alongside French bread.
Making my mouth water, yum.