Creamy Mustard Corned Beef In Slow Cooker . This was made by my best friend as dinner and I requested to have the recipe. This flavor bomb contains only 4 ingredients..
Servings: 6
Ingredients
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3 to 3 1/2 lb corned beef brisket, seasoning packet removed.
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1 cup heavy cream
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1/2 cup of whole grain Dijon mustard.
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2 tbsp brown sugar (light or dark) packed.
Creamy Mustard Corned Beef: Directions
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Put the corned beef brisket in a 5–7 quart slow cooker with the fat side facing up. Get rid of the packet of seasoning that will be included with the brisket to make sure that the flavors remain all about the creamy mustard sauce.
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Add the heavy cream, whole grain Dijon mustard and the brown sugar in a medium bowl, whisk until the mix is smooth and pale yellow in color.
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Evenly pour the creamy mustard over the corned beef ensuring that all the top is coated. The sauce will appear to be a thick layer on the top and sides of the meat.
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Cook the corned beef on low in the slow cooker making the lid cover the corned beef and cook it on the LOW, or cook on the HIGH, until the corned beef becomes very tender and can be pulled apart with a fork. During the cooking process, the sauce will start to thicken and bubble along the edges.
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After cooking carefully from the cooking pot, place the corned beef in a cutting board. Allow it to rest and take approximately 5 to 10 minutes or so to be able to cut it without using a crust.
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Cut the corned beef against the grain or you can shred the corned beef using two forks in case you want the pulled texture. Put the meat back in the slow cooker and coat the meat with the creamy mustard sauce in a gentle manner making sure that each piece is covered.
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Taste the sauce and add some pinch of salt or a small spoon of extra mustard to make it more tangy. Corned beef can be served right out of the slow cooker, but a lot of the thick, pale yellow sauce should be ladled over the individual portions.
Variations & Tips
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To make it a little bit lighter, half of the heavy cream could be replaced with half-and-half, the sauce would be a bit runny yet still rich.
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Add more mustard to taste, up to 3/4 cup, and more cream, 3/4 cup, or add a spoonful of regular Dijon towards the end, to add additional zest.
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Whisking 1 to 2 tablespoons of honey into the sauce before cooking is to add a touch of sweetness without adding additional sugar.
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You can add a handful of fresh parsley (chopped) if you desire it nice and crunchy – add it right before serving.
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To prepare meals, cook the corned beef on a Sunday, and keep the sliced meat in its sauce in the refrigerator up to 4 days, it can easily be reheated in the stove or in the slow cooker on LOW.
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The remaining can be used to make sandwiches, either on rye or pretzel rolls, or one can chop the meat and combine it with cooked potatoes and a spoonful of the sauce to make a hasty hash.
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In case the sauce appears to be too thick, add a splash of cream or water to thin it down at the end when it is on the burner and the slow cooker is too hot.
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