Easy Slow Cooker Corned Beef with Cabbage

 

Ingredients

For the Main Component:

3 lb corned beef brisket with spice packet

1 yellow onion, sliced into thick wedges

3 cloves garlic, smashed

2 cups water or beef broth

For the Secondary Component:

1 small head green cabbage, cut into 8 wedges

1 lb baby potatoes, halved

3 large carrots, peeled and cut into 2-inch chunks

For the Sauce / Layer / Topping:

2 tbsp Dijon mustard

1 tbsp brown sugar

1/2 tsp black pepper

For Garnish (optional):

2 tbsp fresh parsley, chopped

1 tsp horseradish (optional)

Directions

Place the sliced onion and smashed garlic at the bottom

of the slow cooker.

Rinse the corned beef brisket under cold water to remove

excess brine and place it on top of the onions.

Sprinkle the contents of the included spice packet over

the meat.

Pour water or broth into the slow cooker until the meat is

halfway submerged.

Cover and cook on Low for 7 to 8 hours (or High for 4 to

5 hours) until the beef is tender.

Add the potatoes and carrots to the slow cooker during

the last 3 hours of cooking.

Add the cabbage wedges during the last 1 hour of

cooking, nesting them into the liquid.

Remove the beef and let it rest on a cutting board for 15

minutes before slicing against the grain.

Whisk the mustard, brown sugar, and pepper together to

serve as a side glaze.

Serve the sliced beef surrounded by the tender vegetables

and a ladle of the cooking liquid.