Comfort Food Dinner Recipes Editor's Picks Slow Cooker

Corned Beef and Cabbage with Mustard Sauce

This Corned Beef and Cabbage with Mustard Sauce is by far my favorite meal and yet I only enjoy it once a year, traditionally on St. Patrick’s Day. This is mostly when you’ll find it available but some stores, such as my local Walmart, carry it year round!

I make a few small changes in the preparation of the sides and the addition of my family’s recipe for a vinegar-based mustard sauce. That stuff is liquid gold!

Corned Beef and Cabbage with Mustard Sauce HERO SHOT

What is corned beef?

According to Wikipedia, “corned beef is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. Sometimes, sugar and spices are also added to corned beef recipes.”

How do I cook corned beef?

According to the USDA, “Cook all raw corned beef to a minimum internal temperature of 145 °F.” The simplest way is to use a slow cooker. It literally does all of the work for you.

Which cut of corned beef is more tender? Flat cut or point cut?

Brisket usually comes in point cuts or flat cuts. Point cuts have more fat and therefore, more flavor. The leaner cut (or flat cut) slices more uniformly. As long as they are properly cooked, you can’t go wrong with either! They come pre-seasoned or with a packet for you to add.

Do you rinse the corned beef before cooking?

Nope! We want all of that seasoning. Once it’s cooked, the spices are all tender and you just enjoy them with your corned beef.

What is in the spice packet for corned beef?

It is essentially a pickling brine. The packets usually contain a blend of seasonings such as: peppercorns, bay leaf, mustard seeds, dill, cloves, nutmeg, coriander, juniper berries and more.

This is what it looks like completely cooked and fall-apart tender straight out of the slow cooker.

Corned beef cooked in a slow cooker

But cut into it and you see this! So tender and full of flavor from that seasoning packet.

Fall apart tender corned beef

But what sets my corned beef apart is this recipe for mustard sauce. It has been on a handwritten recipe card in my family for as long as I can remember.  It contains vinegar, water, dry mustard powder, sugar, flour and a beaten egg. Cooked over low heat, it thickens and gets all amazing. I put this stuff on EVERYTHING!

Mustard sauce

There is some disagreement in my family regarding the preparation of the cabbage. Traditionally boiled in water, I think it lacks flavor. I slice mine and saute it with salt and pepper just until tender. It retains texture AND flavor. So this is MY preferred method 🙂

Sauteed cabbage and butter

The rest of my family prefers boiled potatoes as well. I prefer them mashed with a dab of butter and sometimes a splash of milk if it needs it. Season well with salt and pepper.

Mashed potatoes and butter

Back to that sauce I mentioned. It’s a little bit tangy, a little bit sweet. Thick, rich and creamy, I just can’t say enough about it. It’s not corned beef and cabbage without it!

Drizzling sauce over corned beef

The perfect bite!

Bite shot of Corned Beef and Cabbage with Mustard Sauce

Did you make my recipe for Corned Beef and Cabbage with Mustard Sauce? Leave me a comment and let me know what you thought! OR, tag me with your photos on Instagram @aimee_stock. I love seeing what you come up with. As always, I appreciate your comments, likes, shares and PINS. They help me out so much 🙂

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Corned Beef and Cabbage with Mustard Sauce

Corned Beef and Cabbage with Mustard Sauce
Prep Time30 mins
Cook Time6 hrs
Total Time6 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: slow cooker, st. patrick's day
Servings: 4 servings
Author: aimeestock

Equipment

  • Slow Cooker

Ingredients

FOR THE CORNED BEEF:

  • 1 Corned Beef Brisket I used POINT CUT, but either is fine
  • 1 c Water

FOR THE MASHED POTATOES:

  • 2 large Russet Potatoes peeled and large diced
  • 1 tbsp Butter
  • Salt and Pepper to taste

FOR THE SAUTEED CABBAGE:

  • 1 large Head of Cabbage Sliced
  • 1-2 tbsp Butter
  • Salt and Pepper to taste

FOR THE MUSTARD SAUCE:

  • 1/2 c Apple Cider Vinegar
  • 1/2 c Cold Water
  • 1 tbsp Dry Mustard Powder
  • 1/4 c Sugar
  • 2 tbsp All Purpose Flour
  • 1 Egg beaten

OPTIONAL ADDITIONS:

  • Apple Cider Vinegar for splashing on the finished cabbage

Instructions

  • Remove the corned beef from the packaging. Look to see if it is pre-seasoned OR if the packet is enclosed. If it's enclosed, just open and sprinkle on the meat. Cook on high for up to 6 hours or until tender. The internal temperature should read 145 degrees Farenheit on a thermometer.
  • Slice and saute the cabbage in butter over medium high heat in a large saute pan. Season with salt and pepper.
  • Peel and large dice the potatoes. Cook in boiling, salted water until fork tender. Drain and mash. Add butter and taste to see if it needs more salt. Add pepper.
  • In a small sauce pan, add all of the ingredients for the mustard sauce. Over medium heat whisk until thickened. This takes just a few minutes. If it's too thick, you can think it down with a few tablespoons of milk or water.
  • Serve the corned beef with sides and sauce. Enjoy!

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1 comment

Corned Beef Hash with Eggs - AimeeStock.com March 2, 2020 at 3:34 am

[…] you’ve made my Corned Beef and Cabbage with Mustard Sauce and have some leftovers? I have a delicious solution for that with my Corned Beef Hash with […]

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