Razzle Dazzle Recipes - Recipes for St.
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Corned Beef and Cabbage With Red Currant-Mustard Sauce
2 1/2- to 3-pound boneless corned beef brisket
3 ribs celery, cut into 3-inch lengths
2 medium onions, cut lengthwise into quarters
3 1/2 cups water
1 pound green cabbage, cut into 3-inch wedges
1 pound red potatoes, cut into 2-inch pieces
6 to 8 small carrots, tops trimmed or 4 medium carrots, cut crosswise into thirds
1/2 cup water
2 tablespoons butter, melted
Salt and pepper
Chopped parsley (optional)
Red currant-mustard sauce:
12-ounce red currant jelly
3 tablespoons coarse grain Dijon-style mustard
1. Place celery and onions in 4 1/2- to 5 1/2-quart slow cooker; top with corned beef brisket. Add corned beef seasoning packet, if included, and 3 1/2 cups water. Cover and cook on high 7 hours, or on low 9 to 10 hours, or until brisket is fork-tender. Remove brisket; set aside. Discard cooking liquid and solids.
2. Place cabbage, potatoes and carrots in 2 1/2 quart microwave-safe casserole; add 1/2 cup water. Cover and microwave on high 15 minutes, or until vegetables are tender, stirring once. Drain vegetables; add butter and salt and pepper, as desired; toss to coat.
3. To make the sauce, place jelly in medium microwave-safe bowl. Cover and microwave on high 1 1/2 to 2 minutes or until smooth, stirring once. Whisk in mustard. Cover and microwave on high 30 seconds. Makes about 1 1/4 cups.
4. Carve brisket diagonally across the grain into thin slices. Serve with vegetables red currant-mustard sauce. Garnish with chopped parsley, if desired.
Recipe note: If corned beef does not come with seasoning packet, substitute 1 teaspoon whole black peppercorns and 1 bay leaf.
To cook on stovetop, bring corned beef, seasoning, onions, celery and water to boil. Reduce heat and simmer until fork-tender, about 2 1/2 to 3 1/2 hours. Prepare vegetables as directed above.
Yield: 6 to 8 servings.
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