Slow Cooker Corned Beef and Cabbage

Ingredients

• 1 flat-cut corned beef brisket with spice packet (1800 g)
• 1 1/2 pounds small waxy potatoes (680 g)
• 5 large carrots, cut into thick lengths (500 g)
• 1 large yellow onion, cut into wedges (250 g)
• 3 cups water for the cooker (720 g)
• 2 dried bay leaves (0.4 g)
• 1 small green cabbage, cut into six cored wedges (900 g)
• 2 tablespoons smooth Dijon mustard (30 g)
• 1 tablespoon packed brown sugar (12 g)
• 2 tablespoons chopped flat-leaf parsley (8 g)

Instructions

1. Load. Arrange potatoes, carrots, and onion in a 6-quart cooker. Set rinsed brisket fat-side up over them. Add spice packet, bay leaves, and water down the side.
2. Cook. Cover and cook on low for 7 hours. Check the thickest brisket section with a fork; it should accept a gentle twist while remaining whole enough to lift.
3. Add cabbage. Tuck cored cabbage wedges around the beef with cut sides toward the liquid. Cover and continue on low for 45 to 60 minutes until layers bend but stay attached.
4. Glaze. Transfer brisket to a foil-lined sheet pan. Blot the top and brush with Dijon mixed with brown sugar. Broil on the upper rack for 2 to 4 minutes.
5. Slice. Cut brisket across the visible grain. Portion with potatoes, carrots, and cabbage, adding parsley and a small amount of strained cooking liquid around the vegetables. Watch the broiler continuously and remove the brisket when amber spots appear along the raised edges. Let the glaze stop bubbling before slicing across the marked grain. Lift cabbage by its core and place one intact wedge beside each portion.

Notes

• Keep each cabbage core attached so the wedge survives cooking and serving.
• The eight-hour cook allowance includes the late cabbage stage and brief glaze finish.
• Refrigerate meat and vegetables separately for up to 4 days. Keep ingredient sizes consistent for the most even finish.

Nutrition Facts