Slow Cooker Corned Beef and Cabbage

Prep: 15 minutes; Cook: 10-12 hours; Serves: 4

Slow Cooker Ingredients

1 3-4 pound corned beef brisket

1/4 teaspoon ground pepper

1 teaspoon salt

6 medium white potatoes, quartered

1 cup baby carrots

1 large onion, chopped

3 cups water

2 bay leaves

1/4 teaspoon whole peppercorns

1 packet pickling spices (typically come with the corned beef)

2 teaspoons brown sugar

2 garlic cloves, smashed

1 head cabbage, sliced

Glaze Ingredients

1/2 cup brown sugar

1/4 cup white vinegar

1/4 cup spicy brown mustard

1/4 teaspoon dried onion flakes

1/4 teaspoon mustard powder


Place the potatoes, carrots, onion, bay leaves, peppercorns, pickling spices, brown sugar, and garlic cloves into the slow cooker. Sprinkle with salt.

Lay the beef, fat side up, on top and sprinkle with pepper. Add the water - just enough to leave the top of the beef exposed. Cook on low heat for 10-12 hours.

Remove the beef to a baking sheet covered with aluminum foil. Preheat the oven to 350 degrees.

Add the cabbage to the slow cooker - make sure it's submerged in the remaining broth, turn to high, cover and let cook for 30-45 minutes while you prepare the glaze, stirring occasionally.

Meanwhile, in a small saucepan combine the glaze ingredients and whisk over medium-heat until it just starts to bubble. Remove from heat and pour over the beef, taking care to baste into all the nooks. Bake for 30 minutes.

Serve with  potatoes, carrots, onions, and cabbage from the slow cooker.


(a)Musing Foodie / March 2011