Corned Beef with Mustard Potatoes

Ingredients

• 1 corned beef brisket with spice packet (1800 g)
• 1 1/2 pounds baby gold potatoes (680 g)
• 5 medium carrots, cut into chunks (400 g)
• 1 large yellow onion, cut into wedges (220 g)
• 4 cups water (960 g)
• 2 tablespoons whole-grain mustard
• 1 small green cabbage, cut into wedges (800 g)
• 2 tablespoons chopped parsley (8 g)
• 1 tablespoon apple cider vinegar

Instructions

1. Prepare. Cut and measure all ingredients. Reserve the cabbage wedges for the final stage. Keep the main corned beef pieces close in thickness, patting away excess surface moisture when needed for browning.
2. Arrange. Load the sturdy ingredients and measured liquid or oil into the dark crockpot insert. Keep the insert below three-quarters full and leave 6 inches of clear counter space around the appliance. Layer ingredients loosely rather than packing them down. Keep quick-cooking additions out until their directed interval.
3. Cook. Cover and cook on low for 8 hours. Begin checking 30 minutes early. Do not lift the lid repeatedly. The decisive cue is fork-tender beef beside intact potatoes and cabbage wedges.
4. Finish. Add the cabbage wedges. Fold, toss, or thicken gently until the finish is even. Stop when the food shows fork-tender beef beside intact potatoes and cabbage wedges; adjust sauce consistency with a small measured liquid addition only if needed.
5. Serve. Divide the main pieces first, then spoon vegetables and sauce around them. Check the thickest portion separately. Serve promptly, keeping any crisp toppings or citrus separate until the plate reaches the table.

Notes

• Use similar-thickness pieces so the finish window stays narrow and the early checkpoint remains meaningful.
• The stated cook allowance includes every pressure release, sauce adjustment, or final thickening interval.
• Refrigerate leftovers promptly in shallow covered containers, and add fresh herbs, citrus, or crisp finishing ingredients only after reheating.

Nutrition Facts