Slow Cooked Corned Beef in Red Wine
Cooked in your crockpot/slow cooker, this delicious meal is cooked in a Cabernet Sauvignon Red Wine, combined with other ingredients, topped off with a honey mustard sauce to compliment the meat.
Ingredients
Corned Beef Ingredients
- 1 kg Corned Beef or Silverside
- 1 Large Red Onion
- 6 Garlic Cloves
- 2 cups Cabernet Sauvignon or another red wine of your choice
- 1 cup Beef Stock or Beef Broth
- 2 cups water
- 2 Bay Leaves
- ½ tsp Oregano
- ½ tsp Rosemary
Honey Mustard Sauce Ingedients
- 1 cup Cooking Liquid
- 25 g Unsalted Butter
- ½ tbsp Dijon Mustard
- 1 tbsp Sour Cream
- 1 tbsp Cornstarch or Corn Flour
- 3 tbsp Water
- ¼ cup Honey
Instructions
Making The Corned Beef
- Wash your corned beef under cold water, and pat dry. Then season with salt and pepper.
- Cut onion into large chunks, and squash garlic cloves. Place them all on the bottom of your slow cooker.
- Place your corned beef on top of the onion and garlic. Add wine, beef broth, water, bay leaves, oregano, and rosemary.
- Put on the lid and cook on low for six hours or until corned beef is tender
- When the corned beef is cooked, remove from the slow cooker, cover with tin foil and let it rest for 10 to 15 minutes.
Making The Honey Mustard Sauce
- While your corned beef is resting, take 1 cup or 250ml of the liquid it was cooking in (cooking liquid).
- Combine cornstarch and water in a separate bowl and put aside.
- Add butter, cooking liquid, and dijon mustard to a small saucepan. Over medium heat slowly whisk until the butter is fully melted.
- In a separate bowl, take some of the liquid and add it to your sour cream and mix it through. Add the sour cream to the saucepan and whisk through.
- Slowly add the cornstarch mixture to the saucepan while whisking.
- Add honey and continue to whisk until the sauce is thick.
- Pour sauce into a gravy boat.
Notes
Serve with mashed potatoes, broccoli, or green beans, and other vegetables of your choice.
Drizzle the sauce over the meat to get the full potential of the flavors.
