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home > recipes > meat > corned beef with red currant-mustard sauce
from Tipperary, Ireland Total time: 6 - 10 hours Served 6 to 8 Ingredients 1 boneless corned beef brisket with seasoning packet (2-1/2 to 3 pounds) 3 ribs celery, cut into 3-inch pieces 2 medium onions, cut into quarters 2-1/2 cups water, divided 1 bottle (12 ounces) beer 1 pound green cabbage, cut into thin wedges 1 pound red-skinned potatoes, cut into 2-inch pieces 6 to 8 baby carrots, trimmed, or 4 medium carrots, cut crosswise into thirds 2 tablespoons butter, melted Chopped fresh parsley (optional) Red Currant- Mustard Sauce 1 jar (12 ounces) red currant jelly 3 tablespoons country Dijon-style mustard 1. Place celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket. Sprinkle contents of seasoning packet over brisket. Add 2 cups water and one bottle of beer. Cover; cook on HIGH 6 to 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during cooking.) 2. Meanwhile, place cabbage, potatoes and carrots in 2-1/2-quart microwave-safe dish; add remaining 1/2 cup water. Cover; microwave on HIGH 15 to 18 minutes or until vegetables are tender, stirring or rearranging once. Drain; remove and discard cores from cabbage wedges. Add butter; season with salt and pepper, as desired. Toss to coat; keep warm. 3. Prepare Red Currant-Mustard Sauce. Place jelly in medium microwave-safe bowl. Cover; microwave on HIGH 1-1/2 to 2 minutes or until melted, stirring once. Whisk in mustard. Cover; microwave on HIGH 30 seconds. Stir; keep warm. 4. Remove brisket and carve diagonally across the grain into thin slices. Serve with vegetables and sauce. Garnish with parsley, if desired.

Corned Beef with Red Currant-Mustard Sauce


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keyword: corned
keyword: currant
keyword: mustard
keyword: sauce
ethnicity: irish
recipes for meat
recipes by rcoen
Email Address:
(posted March 3, 2010)

from Tipperary, Ireland

Total time: 6 - 10 hours
Served 6 to 8


Ingredients
1 boneless
corned beef brisket with seasoning packet (2-1/2 to 3 pounds)
3 ribs
celery, cut into 3-inch pieces
2 medium onions, cut into quarters
2-1/2 cups water, divided
1
bottle (12 ounces) beer
1 pound
green cabbage, cut into
thin wedges
1 pound red-skinned potatoes, cut into 2-inch pieces
6 to 8 baby carrots, trimmed, or 4 medium carrots, cut crosswise into thirds
2 tablespoons
butter, melted
Chopped fresh
parsley (optional)
Red
Currant- Mustard Sauce
1 jar (12 ounces) red
currant jelly
3 tablespoons country Dijon-style mustard

1. Place
celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket. Sprinkle contents of seasoning packet over brisket. Add 2 cups water and one bottle of beer. Cover; cook on HIGH 6 to 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during cooking.)

2. Meanwhile, place
cabbage, potatoes and carrots in 2-1/2-quart microwave-safe dish; add remaining 1/2 cup water. Cover; microwave on HIGH 15 to 18 minutes or until vegetables are tender, stirring or rearranging once. Drain; remove and discard cores from cabbage wedges. Add butter; season with salt and pepper, as desired. Toss to coat; keep warm.

3. Prepare Red
Currant-Mustard Sauce. Place jelly in medium microwave-safe bowl. Cover; microwave on HIGH 1-1/2 to 2 minutes or until melted, stirring once. Whisk in mustard. Cover; microwave on HIGH 30 seconds. Stir; keep warm.

4. Remove
brisket and carve diagonally across the grain into
thin slices. Serve with vegetables and sauce. Garnish with parsley, if desired.



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