This corned beef recipe takes the classic dish to a new level by adding a tangy honey mustard glaze. It is also cooked with a medley of vegetables that soak up the beef’s savory juices to make a complete meal. Perfect for a cozy dinner or festive occasions, this dish is easy to prepare and full of flavor.
How to Make Corned Beef in the Crockpot
Let’s Get Started! First, gather your ingredients! You’ll need a 3-4 pound corned beef brisket (with that handy seasoning packet), water, beef broth, apple cider vinegar, 1 large onion, 4 cloves of garlic, baby carrots, mini gold potatoes, and 1 small head of cabbage. Easy peasy!
Add the onion, garlic, carrots, and potatoes to your trusty slow cooker. Place the corned beef brisket on top, fat side up, and sprinkle that seasoning packet magic evenly over the brisket. Arrange the cabbage wedges around the brisket, and pour in the water, beef broth, and apple cider vinegar until the brisket is just covered. Cook on low for 8-10 hours or on high for 4-5 hours, until the corned beef is tender and easily pierced with a fork.
The Glaze That Makes It All Come Together! While your slow cooker is doing its thing, mix up that amazing honey mustard glaze. Whisk together honey, Dijon mustard, whole-grain mustard, and apple cider vinegar in a small bowl. Set it aside until the big reveal! Preheat your oven’s broiler and remove the brisket from the slow cooker. Place it on a baking sheet lined with foil and brush that gorgeous honey mustard glaze generously over the brisket. Broil for 5-7 minutes, until the glaze caramelizes, watching carefully to avoid burning. Slice the corned beef against the grain and serve with those tender, slow-cooked veggies. Drizzle some of that savory slow cooker broth over the top for extra flavor, and get ready to dig in!
The Glaze: A Game-Changer! You can skip the glaze if you would like, but I highly recommend it as it adds more depth of flavor. The glaze takes this dish to the next level, adding a sweet, sticky, and tangy element that complements the corned beef perfectly.
Trimming the Fat for a Better Brisket! If your brisket has a lot of fat, I recommend trimming it down before cooking. This will help the corned beef cook more evenly and prevent it from becoming too greasy.
Transform Your Broth into a Future Recipe! Keep the broth from the slow cooker and use it as a stock for future recipes. This will not only reduce food waste but also give you a delicious, homemade stock to use in soups, stews, or other recipes.
The Flavor Gets Even Better with Time! This dish tastes even better the next day. The flavors meld together, and the meat becomes even more tender, making it a perfect candidate for leftovers or meal prep.
Storing and Serving
After you’ve devoured that delicious corned beef, you’re probably wondering what to do with the leftovers. Simply place the leftover corned beef in an airtight container and refrigerate for up to 5 days. When you’re ready to reheat, just microwave until the beef is warmed through, adding some of that savory broth to keep it moist and flavorful.
As for serving, this is definitely best enjoyed hot, straight from the slow cooker or reheated to perfection. There’s something about the tender, fall-apart texture and the rich, meaty flavors that just doesn’t translate as well when it’s cold. So go ahead, grab a plate, and dig in while it’s hot!
Slow Cooker Corned Beef and Cabbage
Ingredients
- 3-4 pound corned beef brisket with seasoning packet
- 3 cups water
- 1 cup beef broth
- ½ cup apple cider vinegar
- 1 large onion quartered
- 4 cloves garlic smashed
- 1 cup baby carrots about 20
- 18-20 mini Gold potatoes
- 1 small head of cabbage cut into wedges
Honey Mustard Glaze:
- ¼ cup honey
- 2 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon apple cider vinegar
Instructions
- Add the onion, garlic, carrots, and potatoes to the slow cooker. Place the corned beef brisket on top, fat side up. Spread the contents of the seasoning packet evenly over the brisket.
- Place the cabbage wedges around the brisket. Pour the water, beef broth, and apple cider vinegar into the slow cooker until the brisket is just covered.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the corned beef is tender and easily pierced with a fork.
- In a small bowl, whisk together honey, Dijon mustard, whole-grain mustard, and apple cider vinegar.
- Preheat your oven’s broiler. Remove the brisket from the slow cooker and place it on a baking sheet lined with foil. Brush the honey mustard glaze generously over the brisket. Broil for 5-7 minutes, until the glaze caramelizes. Watch carefully.
- Slice the corned beef against the grain and serve with the cooked vegetables. Drizzle some of the slow cooker broth over the top for extra flavor.
