Slow Cooker Corned Beef and Cabbage with Dijon Stout Gravy

In your slow cooker layer the cabbage and carrots on the bottom. Pour the vegetable broth on top and then place the corned beef brisket on top of everything. Sprinkle on the seasonings from the flavor pack, the caraway seeds and black pepper. Cover and cook on low for 7-8 hours or high for 4-5 hours.

With 45 minutes left in the cooking time for your corned beef, prepare your mashed potatoes and Dijon stout gravy.

Add the cubed potatoes to a stock pot and cover with just enough water that the potatoes are submerged. Sprinkle with a bit of salt. Bring to a boil and cook the potatoes until tender, about 25 minutes. Drain and transfer to a bowl.

Into the bowl add 2 tablespoons of the butter and 1/3 cup heavy cream. Mash with a hand mixer, stand mixer, or potato masher until they reach the consistency you desire. Cover with foil to keep warm until you are ready to serve.

In a large saute pan, melt the remaining butter over medium heat. Whisk in the flour and cook for 2-3 minutes or until golden. Whisk in the beer and broth and continue whisking until no clumps remain and the sauce begins to thicken. Season to taste with salt and black pepper. Bring to a boil and then lower to a simmer and let the gravy reduce, cooking out all of the alcohol, for about 5-6 minutes. Whisk in the Dijon mustard and remaining 1/3 cup heavy cream. The gravy should be thick and creamy and will taste subtly like the beer you add to it. If the beer taste is too strong, you may add a teaspoon or two of sugar to balance out the bitterness.

Serve the corned beef alongside the mashed potatoes, cabbage and carrots. Pour the gravy on top and garnish with fresh parsley.

Note: Use a stout that you would otherwise normally drink. The beer taste will 100% shine through in this gravy, so take caution when choosing your stout.