For the best corned beef ever, let your slow cooker do the heavy lifting! Simply combine whole spices and other aromatics in a cheesecloth sachet to pop in with the beef. Four to eight hours later, you’ll be digging into meltingly tender, perfectly seasoned meat and veggies. Adding the vegetables one to two hours before serving time ensures they keep their shape during cooking.
| Level: | Easy |
| Total: | 8 hr 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons whole peppercorns
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole mustard seeds
- 4 cloves garlic, smashed
- 3 bay leaves
- One 3- to 4-pound flat-cut corned beef, rinsed
- 1 tablespoon dark brown sugar
- 6 orange or rainbow carrots, peeled and halved
- 6 medium red potatoes, halved
- 1 head green cabbage, cored and cut into 12 pieces
- 2 tablespoons rice wine vinegar
- Homemade or prepared Horseradish Mustard, for serving, recipe follows
- 2 tablespoons minced fresh chives
- 1/2 cup Dijon mustard
- 3 tablespoons prepared horseradish, plus more if desired
- 1 teaspoon brown sugar
Instructions
- Put the peppercorns, coriander seeds, mustard seeds, garlic and bay leaves in a piece of cheesecloth and tie tightly with butcher’s twine to make a sachet. Put the corned beef in a slow cooker and pour enough water over it until just submerged (2 to 3 quarts). Add the sachet and brown sugar and cook until the meat is just tender, 8 hours on low or 4 hours on high.
- Two hours (on low) or 1 hour (on high) before the corned beef is done, add the carrots, potatoes and cabbage on top of the meat, making sure the veggies are submerged. Continue to cook until the vegetables are tender; if the beef is fork-tender and fully cooked but the vegetables still need time, remove the beef and tent with foil, then continue to cook the veggies until tender.
- Transfer the veggies to a bowl using a spider or slotted spoon and immediately toss with the rice wine vinegar.
- Slice the corned beef and plate with an assortment of the veggies and some Horseradish Mustard. Garnish with the chives.
- Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 275 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 12 g |
| Sugar | 14 g |
| Protein | 10 g |
| Cholesterol | 5 mg |
| Sodium | 487 mg |
Reviews
Turned out great. Loved the combination of the mustard with the meat and cabbage. Nice range of flavors. We have enough left over to make corned beef hash for breakfast tomorrow and perhaps a Ruben Sandwich for lunch. I’ve also saved the broth to try a soup.
Worst brisket recipe ever, followed instructions and it came out tasteless and dry. Ruined a perfectly good piece of meat, had to throw out what we didn’t/couldn’t eat. Very disappointed, expected better.
This recipe is a winner every time we make it!
So easy and sooooo good. And yummy left overs!
I used the spice that came with my corned beef, but I did add the brown sugar. I cooked it on high for 5 hours and it was very good. The best part of the recipe was the mustard sauce, I will make that again.
First time making Corned Beef and Cabbage, first time eating it too. It was great!!
The spice mixture was wrong, and the corned beef does not have the right flavor. I have hopes that the mustard sauce will save this dish. Very disappointing.
This is the easiest and best corned beef and cabbage I have ever made!! My family wants it again, not to wait until next St. Patty’s day. I will use this recipe now every year!!
Thank you Jeff!
The brown sugar was a tasteful surprise. Easy to prepare. Try it!!
Delicious! Great for St. Patrick’s Day or any other day!