Ingredients

• 0.25 medium white onion , chopped
• 2 cloves garlic , minced
• 1 , 2 pound
• 4 cups water
• 2 large bay leaves
• 7 medium Yukon Gold potatoes , quartered
• 4 medium carrots , cut into 1-inch chunks
• 0.33 medium head cabbage , coarsely chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 0.5 cups Irish stout beer , such as Guinness®
• 2 tablespoons Dijon mustard
• 1 teaspoon ground black pepper
• 0.5 teaspoons salt

Instructions

1. 1 Place onion and garlic in a slow cooker. Put corned beef brisket on top. Pour in water, then add bay leaves and spice packet. Cover and cook on Low for 8 hours, adding potatoes at the 3-hour mark, carrots at the 4-hour mark, and cabbage at the 6-hour mark.
2. 2 Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.
3. 3 Meanwhile, melt butter in a saucepan over medium-low heat. Stir in flour to make a roux; cook to burn out any flour taste, about 5 minutes. Whisk in, a little at a time, beef broth, Guinness®, and mustard. Stir until gravy is thick enough to coat the back of a spoon. Stir in pepper and salt.
4. 4 Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.

Nutrition per serving