Corned Beef with Red Currant-Mustard Sauce
Savor the flavor of beef in this beer-braised Corned Beef Brisket with fresh cabbage and red potatoes.
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Cooking tools:
- Slow cooker
- Pressure cooker
- Microwave
- Dish
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Carving knife
- Whisk
- Spoon
- Measuring cup
Ingredients
- 1 Corned Beef Brisket Boneless 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 1-inch pieces
- 2 tablespoons butter, melted
- Chopped fresh parsley (optional)
- 1 jar (12 ounces) red currant jelly
- 3 tablespoons country Dijon-style mustard
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