SLOW­ COOKED CORNED BEEF IN BEER WITH RED CURRANT MUSTARD SAUCE

SLOW­ COOKED CORNED BEEF IN BEER WITH RED
CURRANT­MUSTARD SAUCE
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
desired.
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
and choline.
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