Corned Beef and Cabbage Recipe (Slow Cooker or Stovetop!)

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  5 lbs Beef Brisket, Corned
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  1 cup Beer, Stout
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  1 1 Cinnamon Stick, Optional
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  4 Garlic(12g)
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  2 2 bay leaves
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  2 lbs Potato, Red
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  3 Carrots(183g)
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  1 Cabbage, Green(908g)
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  Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

Instructions

1. 1Place the corned beef brisket in a slow cooker and add the stout beer, enough water to just submerge the meat, fresh garlic cloves, cinnamon stick (if using), and bay leaves. Cover and cook on low for 4 to 5½ hours until the beef is fork-tender and shreds easily when tested with a fork.
2. 2Remove the corned beef to a cutting board and let rest for 10 minutes. Strain the cooking liquid through a fine-mesh sieve into a large pot, discarding solids, and bring to a gentle simmer over medium heat.
3. 3Add the halved or quartered red potatoes and 2-inch carrot pieces to the simmering liquid. Cook over medium heat for 20 minutes until the potatoes begin to soften and are partially cooked through.
4. 4Add the chopped cabbage to the pot and continue cooking over medium heat for 10 more minutes until the potatoes are fork-tender, carrots are tender, and cabbage is wilted but still retains some texture.
5. 5Slice the rested corned beef against the grain into ¼-inch-thick slices.
6. 6Divide the sliced beef evenly into 8 airtight containers while the vegetables are still hot. Distribute the potatoes, carrots, and cabbage evenly across all containers, then ladle cooking liquid over each portion until just covered.
7. 7Allow containers to cool to room temperature, then seal and refrigerate for up to 5 days. Reheat individual portions in the microwave (3–5 minutes) or on the stovetop over medium heat for 5–7 minutes until warmed through.
8. 8Serve each portion with Dijon mustard on the side.