Slow Cooker Corned Beef with Mustard Gravy
If you’re looking for a new way to spruce up your old corned beef recipe, look no further than this slow cooker corned beef with mustard gravy—it’s tangy, sweet, and full of flavor; the mustard sauce served on top of bites of tender corned beef, carrots, celery, and onions is beyond delicious.
Corned Beef and Cabbage : An Americanized Irish Meal
Corned beef and cabbage is the quintessential meal for American’s on St. Patrick’s Day. There’s nothing like a plate of delicious boiled cabbage, carrots, and a thick slice of corned beef; couple that with a pint of green beer and you’ve got yourself a celebration!
Americans have been eating corned beef and cabbage for St. Patrick’s Day since the 1700’s when Irish immigrants,—discovering that pork prices were too high in their new country—began cooking with beef (I know, hard to believe there was a time when pork was more expensive than beef!) They took a special liking to corned beef because of it’s cured, salty-deliciousness that was similar to bacon from Ireland.
So—here we are in 2021—ready to make our annual corned beef feast! But this year instead of corned beef boiled with cabbage—it’s corned beef, carrots, celery, and onions all slow cooked together in a sauce made of spicy brown mustard, brown sugar, and broth; a new take on a classic dish that’s sure to please around the St. Patty’s Day table.
What You Need To Make Slow Cooker Corned Beef with Mustard Gravy:
◑ One Flat Cut Corned Beef with Spice Packet
◑ Yellow Onion
◑ Baby Carrots
◑ Celery
◑ Spicy Brown Mustard
◑ Brown Sugar
◑ Malt Vinegar — A popular type of vinegar used to season fish and chips in the UK and Ireland; feel free to substitute your favorite type of vinegar.
◑ Olive oil
◑ Beef Broth
◑ Corn Starch
◑ Water
How To Make Slow Cooker Corned Beef with Mustard Gravy
Step one—Place onions, baby carrots, and celery in the bottom of your slow cooker; toss with olive oil.
Step two—Drain (don’t rinse) corned beef, rub with spice packet, and place on top of vegetables in slow cooker.
Step three—Whisk broth, mustard, malt vinegar, and brown sugar together; pour mixture over top of corned beef.
Step four—Cook for 8 hours on low.
Step five—Remove corned beef and vegetables from slow cooker; pour juices into sauce pot and bring to a boil. Boil for 10 minutes, allowing juices to reduce.
Step six—Dissolve cornstarch in water, pour into sauce pot, and stir for three minutes or until thickened.
Slow Cooker Corned Beef with Mustard Gravy
Equipment
- Slow Cooker
- sauce pot
Ingredients
- 1 2-3 lb Flat Cut Corned Beef with Spice Packet
- 2 yellow onions quartered
- 1 lb baby carrots
- 3 stalks celery quartered
- 1 tbsp olive oil
- 1/2 cup spicy brown mustard
- 1/4 cup brown sugar
- 1.5 cups beef broth
- 2 tbsp malt vinegar
- 1-2 tbsp cornstarch
- 1-2 tbsp water
Instructions
- Place onions, baby carrots, and celery in the bottom of your slow cooker; toss with olive oil.
- Drain (don’t rinse) corned beef, rub with spice packet, and place on top of vegetables in slow cooker.
- Whisk broth, mustard, malt vinegar, and brown sugar together; pour mixture over top of corned beef.
- Cook for 8 hours on low.
- Remove corned beef and vegetables from slow cooker; pour juices into sauce pot and bring to a boil. Boil for 10 minutes, allowing juices to reduce.
- Dissolve cornstarch in water, pour into sauce pot, and stir for three minutes or until thickened.
