Slow Cooker Corned Beef and Cabbage

Name: Slow Cooker Corned Beef and Cabbage
Total time: 8 h 15 min
Yield: 4 servings
Cuisine: american, irish
Ingredients: 3 to 3 1/2-pound ready-to-cook corned beef, preferably flat-cut; 1 1/4 cups semi-dry white wine, such as Riesling; 1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces; 2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces; 1/2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges; 3 tablespoons Dijon mustard, plus more for serving; 2 tablespoons honey; Flaky sea salt, if necessary; Black pepper

By Sarah DiGregorio

Updated Feb. 8, 2023

Slow Cooker Corned Beef and Cabbage — Julia Gartland for The New York Times. Food Stylist: Christine Albano.

Total Time: 8 hours 15 minutes
Rating: 4(1,393)
Comments: Read comments

Corned beef — brisket cured in brine — is beloved for its big, salty, aromatic flavor. It needs to be braised or simmered for a long time to become tender and sliceable, making it an ideal slow cooker dish. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Corned beef is often braised in beer, and you could certainly do that, but a slightly sweet wine, like a semi-dry Riesling, balances the beef’s saltiness. Finish with a simple honey-mustard glaze and a quick trip under the broiler. Serve this satisfying one-pot meal with mustard and enjoy with beer. (Here are pressure cooker and classic versions of corned beef and cabbage.)

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

3 to 3½-pound ready-to-cook corned beef, preferably flat-cut
1¼cups semi-dry white wine, such as Riesling
1pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
2 to 3large carrots (about ½ pound), peeled and cut into 1- to 2-inch pieces
½ small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges
3tablespoons Dijon mustard, plus more for serving
2tablespoons honey
Flaky sea salt, if necessary
Black pepper

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don’t rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you’d like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about ⅛- to ¼-inch thick, to keep the meat moist.
Step 2
Transfer the corned beef into a 6- to 8-quart slow cooker with the fat cap facing up. Add the wine and the spices from the packet. Cook on high for 4 hours.
Step 3
Reduce the heat to low. Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef. Lay the cabbage wedges on top. Cook on low for 4 hours, or until the vegetables and beef are tender. (A paring knife should slip easily into the beef, though the meat shouldn’t be falling apart.)
Step 4
Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the slow cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
Step 5
Let the corned beef rest for 5 to 10 minutes then slice it against the grain into ½-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

Ratings

4 out of 5

1,393 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Jo6 years ago

I have always used 2 whole cloves, 10 whole black peppercorns, 2 bay leaves, and 1/4 teaspoon mustard seeds. This was my part Irish mother’s recipe.

Mary Ann6 years ago

I would substitute the wine with Guinness Beer. I’ve braised my corn beef with it for years, adds amazing flavor. I also dislike boiled vegetables, so I roast a combination of carrots, Brussels sprouts and small red potatoes on a separate sheet pan in the oven.

Norm6 years ago

What if there is no spice pack included? What spices should be used instead?

Heather3 months ago

This turned out well. I added a smear of mustard and brown sugar to the top of the brisket. I ran out of room in the slow cooker, so I roasted my potatoes separately. Overall good flavor. Probably serves more than the four indicated in the recipe.

Jane Martin3 months ago

4 hours was too long to cook carrot and potatoes. They were very mushy. Next time, I will only cook them 60 minutes.

Skeptic443 months ago

I made this two days ago and it was delicious, though for some reason, the wine flavor was stronger than I'd expected, especially in the meat. The potatoes, carrots, and cabbage were perfectly cooked and did NOT need any additional salt. I think if I make this again, I might reduce the amount of wine and substitute broth or even water.

Private comments are only visible to you.