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A slow cooker filled with tender corned beef, cabbage, carrots, and potatoes, ready to be served as a meal.

Slow Cooker Corned Beef with Honey-Mustard Glaze

This slow cooker corned beef recipe delivers a tender and flavorful brisket with minimal effort, enhanced by a delicious honey-mustard glaze and perfectly cooked vegetables.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Slow Cooker
  • Cutting Board

Ingredients
  

Main Ingredients

  • 3-4 pounds Corned Beef Brisket (flat or point cut, with spice packet)
  • 2 cups Beef Broth or Water
  • 1/4 cup Honey
  • 1/4 cup Dijon Mustard
  • 1 tbsp Apple Cider Vinegar
  • 2 cloves Garlic minced
  • 1 tbsp Worcestershire Sauce
  • 2 Bay Leaves
  • 1.5 pounds small Potatoes quartered (like Yukon Gold or red potatoes)
  • 4-5 medium Carrots peeled and cut into 2-inch chunks
  • 1 head Green Cabbage cut into 6-8 wedges

Instructions
 

Preparation

  • Rinse corned beef brisket under cold water to remove excess salt, then pat dry with paper towels.
  • Place the brisket in the slow cooker with the spice packet and bay leaves.
  • Whisk together broth, honey, mustard, vinegar, garlic, and Worcestershire sauce, then pour over the beef.

Cooking

  • Cook on LOW for 6-7 hours or HIGH for 3-3.5 hours until the meat is very tender.
  • Add carrots and potatoes during the last 2-3 hours on LOW or 1-1.5 hours on HIGH.
  • Add cabbage wedges during the final hour, ensuring they are partially submerged, and cook until tender.

Serving

  • Remove corned beef, cover with foil, and let rest for 10-15 minutes.
  • Slice against the grain into 1/4-inch slices and serve with vegetables and cooking liquid.

Notes

For best results, use a high-quality corned beef brisket. The resting period for the meat is crucial for tenderness. Adjust honey and mustard to your taste for the glaze. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.