Description
A delightful slow cooker corned beef and cabbage recipe with a honey mustard glaze that caramelizes beautifully.
Ingredients
Scale
- 3–4 pounds corned beef brisket (preferably with spice packet)
- 1 medium head cabbage, cut into wedges (green or Savoy)
- 4 large carrots, peeled and cut into chunks
- 6 medium yellow potatoes, halved or quartered (Yukon Gold preferred)
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 2 dried bay leaves
- 1 tablespoon whole peppercorns
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- ½ teaspoon smoked paprika (optional)
- 4 cups water or beef broth
Instructions
- Start by washing and cutting the cabbage into wedges. Peel and chunk the carrots, halve the potatoes, and quarter the onion. Smash the garlic cloves lightly to release their rich flavor.
- Next, take the corned beef brisket and remove it from its packaging. Rinse it under cold water to wash off any excess brine, then pat it dry with paper towels.
- Place the sliced onion, chunked carrots, and smashed garlic at the bottom of the slow cooker. Lay the corned beef brisket fat side up on top of the vegetables. Make sure to sprinkle the included spice packet evenly over the beef. Now add the bay leaves and whole peppercorns.
- Pour the 4 cups of water or beef broth over the brisket and vegetables until they are covered about halfway.
- Cover the slow cooker and set it to cook on low for 8-10 hours or on high for 4-5 hours. About 30 minutes before finishing, add the potatoes and cabbage wedges on top of the brisket to steam and soften.
- While the slow cooker wraps up, whisk together the Dijon mustard, honey, apple cider vinegar, and smoked paprika in a small bowl to create your honey mustard glaze.
- Once cooked, carefully transfer the brisket to a baking sheet lined with foil. Brush the honey mustard glaze generously over the top and place it under the broiler for 3-5 minutes until the glaze becomes bubbly and slightly caramelized. Keep an eye on it to avoid burning.
- Let the brisket rest for 10 minutes before slicing it thinly against the grain. Serve the sliced brisket alongside the cabbage, carrots, and potatoes for a hearty meal.
Notes
Serve with crusty bread or a simple side salad. Leftovers can be stored in the refrigerator for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg
Keywords: corned beef, cabbage, slow cooker, comfort food, family dinner, Irish cuisine