Ingredients
Scale
- 4 pounds corned beef brisket, flat or point cut, with spice packet
- 2 tablespoons oil
- 1 1/2 cups beef broth
- 3 tablespoons whole grain mustard
- 6 cloves garlic, smashed
- 1 large onion, sliced into wedges
- 15–20 whole peppercorns
- 8–10 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 2 pounds carrots, peeled and quartered
- 1/2 cup butter (1 stick)
- 1 large head green cabbage, cut into wedges
- 1 teaspoon kosher salt
- Parsley and/or chives, for garnish
Instructions
- Heat a large skillet over medium-high heat. Drain corned beef and pat dry.
- Add oil to the skillet and sear corned beef 2–4 minutes per side until browned.
- Transfer beef to slow cooker, fat side up.
- Deglaze skillet with beef broth and mustard, scraping up browned bits. Pour over beef.
- Add garlic, onion, peppercorns, thyme, bay leaves, and spice packet.
- Cover and cook on low for 6–7 hours.
- Add carrots, cover, and cook 1–2 more hours.
- Sauté cabbage in butter with salt until slightly wilted, about 10 minutes.
- Add cabbage to slow cooker and cook another 30–60 minutes.
- Rest beef 10 minutes, slice against the grain, and serve with vegetables.
Notes
- Different corned beef brands use different spice blends.
- You may add extra spices such as coriander, mustard seed, peppercorns, or cloves if desired.
- Potatoes are best roasted separately for best texture.
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American