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1
In your slow cooker layer the cabbage and carrots on the bottom.
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2
Pour the vegetable broth on top and then place the corned beef brisket on top of everything.
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3
Sprinkle on the seasonings from the flavor pack, the caraway seeds and black pepper.
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4
Cover and cook on low for 7-8 hours or high for 4-5 hours.
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5
With 45 minutes left in the cooking time for your corned beef, prepare your mashed potatoes and Dijon stout gravy.
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6
Add the cubed potatoes to a stock pot and cover with just enough water that the potatoes are submerged.
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7
Sprinkle with a bit of salt.
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8
Bring to a boil and cook the potatoes until tender, about 25 minutes.
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9
Drain and transfer to a bowl.
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10
Into the bowl add 2 tablespoons of the butter and 1/3 cup heavy cream.
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11
Mash with a hand mixer, stand mixer, or potato masher until they reach the consistency you desire.
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12
Cover with foil to keep warm until you are ready to serve.
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13
In a large saute pan, melt the remaining butter over medium heat.
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14
Whisk in the flour and cook for 2-3 minutes or until golden.
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15
Whisk in the beer and broth and continue whisking until no clumps remain and the sauce begins to thicken.
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16
Season to taste with salt and black pepper.
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17
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.
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18
Whisk in the Dijon mustard and remaining 1/3 cup heavy cream.
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19
The gravy should be thick and creamy and will taste subtly like the beer you add to it.
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20
If the beer taste is too strong, you may add a teaspoon or two of sugar to balance out the bitterness.
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21
Serve the corned beef alongside the mashed potatoes, cabbage and carrots.
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22
Pour the gravy on top and garnish with fresh parsley.
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23
Note: Use a stout that you would otherwise normally drink.
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24
The beer taste will 100% shine through in this gravy, so take caution when choosing your stout.
