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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!
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.
But cut into it and you see this! So tender and full of flavor from that seasoning packet.
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!
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 🙂
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.
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!
The perfect bite!
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 🙂
Corned Beef and Cabbage with Mustard Sauce
- Slow Cooker
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
- Apple Cider Vinegar for splashing on the finished cabbage
- 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!