What? Too soon? No way my friends. No freakin’ way. I mean we are just about a month away. We have to start planning. I have to be honest though. I don’t normally jump on the St. Patrick’s Day bandwagon. It’s one trend I tend to not follow, but I was severely scolded last year by some of you lovely people for not posting any recipes having to do with St. Patrick’s Day. I think someone’s exact words went something like this “…don’t you pair and cook with beer often? Shouldn’t this be right up your alley?” Ugh, I know. I am SUCH a horrible person. Well, I’m trying to make up for it this year, and I’m starting with a classic. A classic where I serve mashed red potatoes instead of whole red potatoes. A classic … slow cooker style. A classic that has been doused in a dijon stout gravy. I guess it’s not so classic anymore after those “subtle” changes. Oh well, you’ll want this slow cooker corned beef and cabbage with dijon stout gravy at your St. Patrick’s Day shindigs. I know you will.
It doesn’t get any easier than this my friends. Cabbage and carrots layer the bottom of your slow cooker. Vegetable broth is drizzle on top and a beautiful, plump corned beef brisket is set on top. Sprinkle with caraway seeds, a most important flavor pack, and some black pepper. THAT’S it! Well for a few hours that is…
After the corned beef has cooked for a lonnnngggg time, you prepare your mashed potatoes and dijon stout gravy. The mashed red potatoes are pretty straight forward. I prefer to have them mashed and not served whole with a dish like this because I like to mix my cabbage with them. I know, it’s totally weird, and I’m sorry if I’ve offended any whole potato lovers.
The dijon stout gravy? Well this is the best part because there is craft beer involved and craft beer makes me happy. The gravy is pretty traditionally made. A roux is made from butter and flour and then your favorite stout beer and beef broth are mixed in. You whisk and whisk and whisk until it has thickened substantially. Season with a ton of black pepper and then whisk in heavy cream and dijon mustard. It’s just the absolute best. I promise.
SIDE NOTE: As it tends to be with wine, you will most definitely want a beer that you would drink. The beer taste will shine through. You can tone down the flavor of the beer by adding some sugar or more dijon but then this just takes away from the fact that it is supposed to taste like a stout gravy. Choose a beer that you would normally otherwise drink! Please!
Recipe for this slow cooker corned beef and cabbage is below, and pair it with a…yup you guessed it…a stout! Happy Tuesday friends! xo
Slow Cooker Corned Beef and Cabbage with Dijon Stout GravyPrint Pin Rate
- 1 small head green cabbage chopped into large chunks
- 1 pound carrots peeled and chopped into large chunks
- 1/2 cup vegetable broth
- 1 3- pound corned beef brisket with flavor pack
- 2 teaspoons caraway seeds
- 1/2 teaspoon black pepper
- 3 pounds red potatoes cubed
- 2 tablespoons + 1/4 cup unsalted butter
- 2/3 cup heavy cream divided
- 1/4 cup all-purpose flour
- 12 ounces stout beer something you would drink
- 18 ounces beef broth
- salt and black pepper to taste
- 1 tablespoon dijon mustard
- chopped fresh parsley for garnish
- To your slow cooker layer the cabbage and carrots on the bottom. Pour the vegetable broth on top and then place the corned beef brisket. Sprinkle on the seasonings from the flavor pack, the caraway seeds and black pepper. Cover and cook on low for 7-8 hours or high for 4-5 hours.
- With 45 minutes left in the cooking time for your corned beef, prepare your mashed potatoes and dijon stout gravy.
- Add the cubed potatoes to a stock pot and cover with just enough water that the potatoes are submerged. Sprinkle with salt. Bring to a boil and cook the potatoes until tender, about 25 minutes. Drain and transfer to a bowl. To the bowl add 2 tablespoons of the butter and 1/3 cup heavy cream. Mash with a hand mixer, stand mixer, or potato masher until they reach the consistency you desire. Cover with foil to keep warm until you are ready to serve.
- In a large saute pan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes or until golden. Whisk in the beer and broth and continue whisking until no clumps remain and the sauce begins to thicken. Season to taste with salt and black pepper. Bring to a boil and then lower to a simmer and let the gravy reduce, cooking out all of the alcohol, for about 5-6 minutes. Whisk in the dijon mustard and remaining 1/3 cup heavy cream. The gravy should be thick and creamy and will taste subtly like the beer you add to it. If the beer taste is too strong, you may add a teaspoon or two of sugar to balance out the bitterness.
- Serve the corned beef alongside the mashed potatoes, cabbage and carrots. Pour the gravy on top and garnish with fresh parsley.