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Corned Beef & Cabbage with Red Currant-Mustard Sauce

Slow Cooker Recipes from AlansKitchen.comMakes 6 to 8 servings
Prep Time: 20 min.
Cook Time: HIGH 7 hrs. or LOW 9-10 hrs.


  • 3 ribs celery, cut into 3-inch lengths

  • 2 medium onions, cut lengthwise into quarters

  • 2-1/2 to 3 pounds boneless corned beef brisket

  • 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 to taste

  • Chopped parsley (optional)

  • Red Currant-Mustard Sauce (see below)


  1. Place celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket. 

  2. Add corned beef seasoning packet, if included, and 3-1/2 cups water. 

  3. Cover and cook on HIGH 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender. 

  4. Remove brisket; set aside. Discard cooking liquid and solids.

  5. Place cabbage, potatoes and carrots in 2-1/2 quart microwave-safe casserole; add 1/2 cup water. 

  6. Cover and microwave on HIGH 15 minutes, or until vegetables are tender, stirring once. 

  7. Drain vegetables; add butter and salt and pepper, as desired; toss to coat.

  8. Carve brisket diagonally across the grain into thin slices. 

  9. Serve with vegetables and Red Currant-Mustard Sauce. 

  10. Garnish with chopped parsley, if desired.

Red Currant-Mustard Sauce

Makes approximately 1 1/4 cups
Prep Time: 5 min.


  • 1 - jar (12 oz.) red current jelly

  • 3 - Tablespoon coarse grain Dijon-style mustard


  1. Place jelly in medium size microwave-safe bowl. Cover and microwave on HIGH for 1-1/2 to 2 minutes or until smooth, stirring once.

  2. Whisk in mustard. 

  3. Cover and microwave on HIGH for 30 seconds.

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