Glazed Corned Beef And Cabbage Recipe
This slow-cooked corned beef brisket is perfectly tender and finished with a sweet and savory honey-mustard glaze for a beautiful, browned crust. It is a foolproof holiday centerpiece that brings classic comfort to your St. Patrick's Day table.
Equipment
- 6-quart slow cooker
- Baking Sheet
- Aluminum Foil
Ingredients
- 3 to 4 pounds corned beef brisket uncooked, with spice packet
- 1 onion
- 3 cloves garlic sliced
- 2 bay leaves
- 2 1/2 to 3 cups water
- 2 pounds potatoes peeled and quartered
- 2 large carrots chopped
- 1 small head green cabbage cut into wedges
Instructions
Build the Flavor Base
- Cut the onion into large chunks and arrange them at the bottom of a 6-quart slow cooker to form a bed for the meat. Place the corned beef brisket on top and sprinkle the included seasoning packet evenly over the surface.
- Pour in the water until it almost covers the brisket, then add the sliced garlic and bay leaves to the liquid.
Slow Cook
- Cover the pot and cook on the low setting for 8 to 10 hours. The brisket is ready when a fork slides easily into the thickest part of the meat.
Add Vegetables in Stages
- Add the quartered potatoes and chopped carrots to the slow cooker after the beef has cooked for 3 hours. This prevents them from becoming mushy.
- About 2 hours before you are ready to serve, tuck the cabbage wedges into the cooking liquid around the beef and other vegetables. Cook until the cabbage is silky and tender.
Glaze, Broil, and Rest
- Preheat your broiler. Lift the brisket from the cooker and place it on a foil-lined baking tray. Brush the top generously with a mixture of honey, Dijon mustard, and a pinch of ground cloves. Broil for 3 to 5 minutes until the glaze is bubbly and browned.
- Let the meat rest for 15 minutes before carving. Slice the brisket against the grain into even pieces and serve with the vegetables and a ladle of the cooking liquid.
Notes
Slicing Tip: Always look for the muscle fibers and slice perpendicular to them. Cutting against the grain is essential for achieving a tender, melt-in-your-mouth texture.
Flavor Variation: For a richer cooking liquid, replace 1 cup of the water with a bottle of Guinness stout or apple cider.
Storage Tip: Store leftovers in an airtight container submerged in some of the leftover cooking liquid. This keeps the beef moist and prevents it from drying out in the refrigerator.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.