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

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  Beef Brisket, Corned
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  Beer, Stout(240g)
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  1 Cinnamon Stick, Optional
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  Garlic
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  2 bay leaves
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  Potato, Red(907g)
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  Carrots
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  Cabbage, Green
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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 large Dutch oven and cover with the stout beer and enough water to just submerge the meat. Add the fresh garlic cloves. Bring to a boil over medium-high heat, then reduce to low heat, cover, and simmer for 4 to 5½ hours until the beef is fork-tender and shreds easily.
2. 2Remove the corned beef to a cutting board and let rest for 10 minutes while keeping the cooking liquid at a gentle simmer over low heat.
3. 3Add the red potatoes (halved or quartered) and carrots (cut into 2-inch pieces) to the simmering liquid. Cook over medium heat for 20 minutes until the potatoes begin to soften.
4. 4Add the cabbage (chopped into bite-sized pieces) 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 has some texture.
5. 5Slice the rested corned beef against the grain into ¼-inch-thick slices.
6. 6Divide the sliced beef evenly among 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 until warmed through.
8. 8Serve each portion with Dijon mustard on the side.