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Categories:
head carrots vegetable broth brisket caraway seeds black pepper red potatoes unsalted butter heavy cream all-purpose would Dijon mustard parsley salt
Viewed: 17 - Published at: 3 years agoIngredients
- 1 head (Small Size) Green Cabbage, Cored And Cut Into Large Chunks
- 1 pound Carrots, Peeled And Cut Into Large Chunks
- 1/2 cups Vegetable Broth
- 1 whole (3 Lb. Size) Corned Beef Brisket, With Flavor Pack
- 2 teaspoons Caraway Seeds
- 1/2 teaspoons Black Pepper
- 3 pounds Red Potatoes, Cubed
- 1/4 cups Plus 2 Tablespoons Unsalted Butter, Divided Use
- 23 cups Heavy Cream, Divided
- 1/4 cups All-purpose Flour
- 12 ounces, fluid Stout Beer (something You Would Drink)
- 18 ounces, fluid Beef Broth
- 1 Tablespoon Dijon Mustard
- Chopped Fresh Parsley For Garnish
- Salt To Taste
Method
- In your slow cooker layer the cabbage and carrots on the bottom.
- Pour the vegetable broth on top and then place the corned beef brisket on top of everything.
- 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 a bit of salt.
- Bring to a boil and cook the potatoes until tender, about 25 minutes.
- Drain and transfer to a bowl.
- Into 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 remaining 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.
- Note: Use a stout that you would otherwise normally drink.
- The beer taste will 100% shine through in this gravy, so take caution when choosing your stout.
