A super easy (and delicious) method for making corned beef! Tender corned beef is sliced and served alongside carrots and potatoes (and if you want, cabbage). It’s then topped with a tangy sauce made of sour cream, dijon mustard and garlic. A perfect dinner for St Patrick’s Day (or any other day).
For the corned beef:
- 2–4 pounds of corned beef brisket (mine was 2.75 pounds), with seasoning
- 2 Tbsp brown sugar
- 2 bay leaves
- 4 cups beef broth (or 4 cups water with 4 tsp Better than Bouillon Beef Base)
For the vegetables:
- 6 carrots, peeled and cut into large chunks
- 6 medium Russet potatoes, peeled and cut into quarters
- 1 head of cabbage, cut into wedges (optional)
For the mustard sauce:
- 1/2 cup sour cream
- 1 Tbsp dijon mustard
- 1/8 tsp sugar
- 1 garlic clove, minced
- 1/4 tsp kosher salt
- Place corned beef in the slow cooker. Sprinkle with seasonings (if they are included in the package). Sprinkle with brown sugar. Add the bay leaves and the broth. Cover and cook on low for 4 hours.
- After 4 hours add in the carrots and potatoes and cabbage (if desired). Cover and cook for 4 more hours on low.
- Remove the lid, move the corned beef to a platter and tent with foil. Let it rest for 10-15 minutes before serving. Use a slotted spoon to place the vegetables around the meat.
- Make the mustard sauce by whisking together the sour cream, dijon mustard, sugar, garlic and kosher salt.
- Serve corned beef and vegetables with the mustard sauce. Enjoy!
I used my 6 quart oval Kitchenaid slow cooker.*
- Category: Beef
- Method: Slow Cooker
- Serving Size: 1/6 of 2.75 lb brisket and 1 potato, 1 carrot and 1/6 of cabbage head
- Calories: 599
- Sugar: 17 g
- Sodium: 2111 mg
- Fat: 30 g
- Carbohydrates: 51
- Protein: 35 g