Posted by William Parker Posted on 3/12/2015 01:45:00 PM with No comments
Total Recipe Time: 6 to 10 hours
Makes 6 to 8 servings
INSTRUCTIONS FOR SLOWCOOKED CORNED BEEF IN BEER WITH RED CURRANTMUSTARD SAUCE
1. Place celery and onions in 41/2 to 51/2quart slow cooker; top with corned beef brisket. Sprinkle contents of seasoning
packet over brisket. Add 2 cups water and beer. Cover; cook on HIGH 6 to 7 hours, or on LOW 9 to 10 hours, or until brisket is
forktender. (No stirring is necessary during cooking.)
2. Meanwhile, place cabbage, potatoes and carrots in 21/2 quart microwavesafe 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 CurrantMustard Sauce. Place jelly in medium microwavesafe bowl. Cover; microwave on HIGH 11/2 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
Test Kitchen Tips
To cook on rangetop, place corned beef in stockpot; sprinkle with contents of seasoning packet. Add celery, onions, 2 cups water
and beer. Bring just to a simmer; do not boil. Cover tightly; simmer 21/2 to 3 hours or until brisket is forktender. Prepare
vegetables and sauce as directed.
NUTRITIONAL INFORMATION FOR SLOWCOOKED CORNED BEEF IN BEER WITH RED CURRANTMUSTARD SAUCE
Nutrition information per serving, 1/6 of recipe: 574 calories; 24 g fat (9 g saturated fat; 11 g monounsaturated fat); 114 mg
cholesterol; 1462 mg sodium; 63 g carbohydrate; 4.5 g fiber; 23 g protein; 4.5 mg niacin; 0.5 mg vitamin B6; 1.8 mcg vitamin
B12; 3.1 mg iron; 35.9 mcg selenium; 5.2 mg zinc; 95.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, iron
Nutrition information per serving, 1/8 of recipe: 431 calories; 18 g fat (7 g saturated fat; 8 g monounsaturated fat); 86 mg
cholesterol; 1097 mg sodium; 47 g carbohydrate; 3.4 g fiber; 17 g protein; 3.4 mg niacin; 0.3 mg vitamin B6; 1.3 mcg vitamin
B12; 2.3 mg iron; 26.9 mcg selenium; 3.9 mg zinc; 71.9 mg choline.
This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of fiber, niacin, vitamin B6, iron
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