Instead of the usual corned beef and cabbage, I thought I’d mix it up a little. Braised Corned Beef and Cabbage with Stout Mustard Glaze is packed with so much stout and mustard flavor. It’s perfect any time of year!
I wish I could be creative enough to name my recipes instead of calling them what they are…BUT I’m not. It was actually stout braised corned beef with cabbage and carrots topped with a stout mustard glaze. Except that title’s too long for a blog post. Which, by the way, almost didn’t happen. Here’s how it played out:
Monday or Tuesday, we made a run to the grocery store for ice. Where I purchased a few other baked goods and some marked down meat for an osso bucco style dinner some night. Remind me to rave about marked down meat later, k? Thanks!
On the way from the produce, where I purchased shallots, to the freezer section for ice and ice cream, I always peruse the meat aisle for anything that’s discounted because it’s reached it’s sell by date. There’s nothing wrong with it and I always throw that stuff in the freezer for later. I see the case of corned beef and start to look. Then I think to myself, “Nah! They’ll be even more marked down on Sunday.” Then I went on about my ice and ice cream shopping and went home.
Fast forward to Sunday…where I’m making my usual rounds and low and behold… dun dun duuuun WalMart is COMPLETELY out of corned beef? Seriously? Are you kidding me? WalMart? Out?? I am going to be SOOOOOOOOOOOOOO pissed at myself if I don’t have corned beef on St. Pat’s….you have NO idea. I finish my shopping there and am planning a map in my head of ALL the grocery stores within about 15 miles from home figuring if I have to hit ALL of them to find one, I WILL! I’m THAT dedicated to having corned beef on St Pat’s.
I skip the ice cream and ice knowing that I’m not going home immediately and will get these items at my last stop, wherever that is. I head to the closest Giant where these beauties were spotted before HOPING that they’re still there. SUCCESS!! Not to mention I was able to get some cupcake containers from the bakery for some goodies to send out later. YAY! No. There’s no bakery at that WalMart. There’s baked GOODS but no BAKERY per se.
Instead of the usual corned beef and cabbage, I thought I’d mix it up a little. I still had Guinness left over from baking. Since I KNOW I’m not going to drink it, why not braise the corned beef in it? *shrug*
Take 12 oz of Guinness and 3 1/2 cups of fat free beef broth and add 2 tablespoons of a good grainy mustard.
Chopped up some cabbage and toss some carrots into the bottom of a slow cooker. Open the corned beef and trim it of as much fat as possible and placed it on top along with the obligatory pickling spice. To be honest, I wasn’t a huge fan of that this time, for some reason.
Pour the broth mixture over top and set the slow cooker on high. Being as we were going to be home today, I didn’t mind cooking it on high. Otherwise I would have set it to low.
After about 5 hours, clean and quarter some red potatoes. The smaller ones anyway. The larger ones cut into 6ths or so, depending on their size.
Once those are on the stove cooking, ladled about 2 cups of the broth mixture from the corned beef into a small saucepan and bring this to boil and allowing it to reduce while the potatoes cook. Combine 1/2 cup of water with 2 tablespoons of cornstarch and stir until combined. Add the slurry to the broth mixture and bring to a boil then simmer until thickened.
Remove the corned beef from the slow cooker and thinly slice. Top with the glaze and serve immediately.
- 12 ounces Guinness or other stout beer
- 3 1/2 cups fat free beef broth
- 2 tablespoons whole grain mustard
- 3 cups cabbage, chopped
- 3 cups carrots, chopped
- 2 pounds corned beef brisket
- 1/2 cups water
- 2 tablespoons cornstarch
- 1 pound red potatoes, quartered
- 2 tablespoons margarine or butter
- garlic salt to taste
- Combine the beer, beef broth, and mustard in a small mixing bowl.
- Chop the cabbage and carrots and place in the bottom of a slow cooker coated with cooking spray.
- Open the corned beef brisket and trim of fat. Place on top of the vegetables in the slow cooker and then top with the broth mixture.
- Cook on high 5-7 hours or until fork tender.
- Clean and quarter the potatoes and bring to a boil in a pot of cold water. Boil until fork tender. Add butter and garlic salt tossing to coat.
- Bring 2 cups of broth from the slow cooker to a boil in a small saucepan. Allow to boil for 5 to 10 minutes.
- Combine 1/2 cup of water and 2 tablespoons of cornstarch in a small mixing bowl. Add to broth mixture in saucepan. Bring to a boil and then simmer until thick.
- Slice corned beef brisket. Serve with cabbage, carrots, potatoes and top with glaze.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 677Total Fat 34gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 17gCholesterol 165mgSodium 797mgCarbohydrates 31gFiber 5gSugar 6gProtein 49g