Crock Pot Corned Beef and Cabbage With Mustard Sauce |
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Prep Time: 5 Minutes Cook Time: 780 Minutes |
Ready In: 785 Minutes Servings: 8 |
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I have enjoyed corned beef and cabbage on St. Patty's day my whole life. I can't remember where I found this recipe, but it's the best I have ever had. My very picky mom completely agrees! The mustard sauce is a nice touch but can be completely optional. I love the sauce they serve with their corned beef and cabbage at Kells, so I tried to find something similar and this is what I came up with. I also like to omit the baby potatoes and add extra carrots, serving the dish with mashed potatoes on the side instead. This dish is simple and very tasty. Ingredients:
1 small cabbage, quartered |
4 lbs corned beef, with seasoning packet |
10 ounces baby carrots |
1 lb baby potatoes |
water |
1/4 cup stone ground mustard |
1/8 cup white wine |
1/2 teaspoon honey |
salt and pepper |
Directions:
1. Put veggies in crock pot. Puncture seasoning packet and place on top.
2. Put corned beef in, fat side up and add 1.5-2 cups water.
3. Cook 8-10 hours on low.
4. Add cabbage, pressing into liquid, and cook an additional 2-3 hours on high.
5. For the sauce:.
6. Combine in small saucepan, bring to simmer, season with salt & pepper, and serve.
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