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Easy Slow Cooker Corned Beef and Cabbage with Glaze

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This easy slow cooker corned beef and cabbage features a sweet and savory brown sugar mustard glaze that makes the meat incredibly tender and flavorful. It’s a fuss-free one-pot meal perfect for St. Patrick’s Day or any busy weeknight.

Ingredients

Scale
  • 1 (3-4 pound) corned beef brisket with spice packet
  • 1 cup water or beef broth
  • 1/4 cup brown sugar, packed
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 small head green cabbage, cut into wedges
  • 1 pound baby carrots
  • 1 pound small red potatoes, halved (optional)

Instructions

  1. Rinse the corned beef brisket under cold water and pat dry with paper towels. Place it fat side up in the bottom of a 6-quart or larger slow cooker. Sprinkle the spice packet evenly over the top.
  2. In a small bowl, whisk together the brown sugar, Dijon mustard, apple cider vinegar, garlic powder, and black pepper to make the glaze.
  3. Brush or spoon the glaze all over the brisket, coating the top and sides. Let it sit for 15-20 minutes if time allows.
  4. Pour 1 cup of water or beef broth around the edges of the brisket, being careful not to pour it over the glaze.
  5. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the meat is fork-tender.
  6. About 1 hour before the meat is done, add the cabbage wedges, baby carrots, and potatoes (if using) to the slow cooker, tucking them around the brisket. Cover and continue cooking on LOW for the remaining hour.
  7. Optional: For a crispy crust, transfer the cooked brisket to a foil-lined baking sheet, spoon some cooking liquid over the top, and broil on high for 3-5 minutes until bubbly and caramelized.
  8. Let the brisket rest for 10-15 minutes before slicing against the grain.
  9. Serve the sliced beef with the cooked vegetables, spooning some cooking liquid over the top.

Notes

For best results, slice the corned beef against the grain to ensure tenderness. The glaze is the key to this recipe—don’t skip it. Add the cabbage in the last hour to prevent it from becoming mushy. Leftovers can be stored in the refrigerator for up to 4 days.

Nutrition

Keywords: slow cooker corned beef, corned beef and cabbage, St. Patrick's Day, easy corned beef, glazed corned beef, one-pot meal

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