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Slow Cooker Corned Beef and Cabbage Recipe Easy Homemade Mustard Sauce

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A cozy and easy slow cooker recipe for tender corned beef and cabbage served with a tangy homemade mustard sauce. Perfect for comforting meals with minimal hands-on time.

Ingredients

Scale
  • 3–4 pounds corned beef brisket with seasoning packet
  • 1 small head green cabbage, quartered or cut into wedges
  • 3 large carrots, peeled and cut into chunks
  • 1 large yellow or white onion, quartered
  • 3 garlic cloves, smashed
  • 2 bay leaves
  • 1 teaspoon whole peppercorns
  • 4 cups water or beef broth
  • For the mustard sauce:
  • 2 tablespoons whole grain mustard
  • 1 tablespoon Dijon mustard
  • 3 tablespoons mayonnaise (or Greek yogurt for lighter sauce)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and black pepper to taste

Instructions

  1. Remove the corned beef brisket from its packaging and rinse under cold water to wash off excess brine. Pat dry with paper towels.
  2. Place the quartered onion, carrot chunks, and smashed garlic cloves in the bottom of the slow cooker.
  3. Place the brisket on top of the vegetables, fat side up if it has a fat cap.
  4. Sprinkle the peppercorns and bay leaves around the meat, then pour in about 4 cups of water or beef broth to mostly cover the brisket.
  5. Cover and cook on low for 8 to 10 hours until the meat is fork-tender. Alternatively, cook on high for 4 to 5 hours but results may be less tender.
  6. About 1 hour before serving, nestle the cabbage wedges into the cooker around the brisket. Cover and cook until cabbage is tender but still slightly crisp.
  7. While the last hour of cooking ticks down, whisk together whole grain mustard, Dijon mustard, mayonnaise, apple cider vinegar, honey, salt, and pepper in a small bowl. Adjust seasoning to taste.
  8. Once cooked, transfer the brisket to a cutting board and let rest for 10 minutes before slicing against the grain into thick slices.
  9. Arrange sliced corned beef on a platter with cabbage and carrots, and serve the mustard sauce on the side for dipping or spreading.

Notes

Rinse the corned beef to reduce saltiness. Cook on low for best tenderness. Add cabbage in the last hour to avoid mushiness. Let meat rest before slicing to keep it juicy. The mustard sauce can be made ahead and stored in the fridge. For gluten-free, verify mustard and mayo brands. If broth reduces too much, add water or broth during cooking.

Nutrition

Keywords: slow cooker, corned beef, cabbage, mustard sauce, comfort food, easy dinner, St. Patrick's Day

Find it online: https://rowanrecipes.com/slow-cooker-corned-beef-and-cabbage-recipe-easy-homemade-mustard-sauce/