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A tender corned beef slow cooker oven recipe served with cabbage and potatoes on a rustic wooden table.

Ultimate Corned Beef with Slow Cooker and Oven Finish

This recipe transforms a corned beef brisket into a fall-apart tender, flavor-packed masterpiece using a two-step method. First, it's slow-cooked with aromatics for ultimate juiciness, then finished in a hot oven with a mustard glaze for a caramelized crust. It includes classic vegetables for a complete, impressive meal with minimal hands-on effort.
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Prep Time 20 minutes
Cook Time 9 hours 45 minutes
Total Time 10 hours 5 minutes
Servings: 6
Course: Main Course
Cuisine: Irish-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups low-sodium beef broth
  • 2 cups water
  • 4 cloves garlic, smashed
  • 1 large yellow onion, peeled and quartered
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • 1/4 cup whole grain mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1.5 pounds small Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 small green cabbage, cut into 6 wedges core intact

Equipment

  • Slow Cooker (6-quart or larger)
  • Large baking sheet
  • Aluminum Foil or Parchment Paper
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Small mixing bowl
  • Whisk
  • Tongs
  • Large plate
  • Paper towels
  • Large Pot (optional, for vegetable cooking method)

Method
 

  1. Remove the corned beef from its packaging. Rinse it thoroughly under cold water, then pat it completely dry with paper towels.
  2. Place the quartered onion and smashed garlic cloves in the bottom of the slow cooker. Pour in the beef broth and water. Add the peppercorns, bay leaves, and the spice packet from the brisket.
  3. Place the corned beef brisket into the slow cooker, fat-side up. The liquid should come about halfway up the sides of the meat. Cover and cook on LOW for 8 to 9 hours.
  4. About 1.5 hours before the slow cooker cycle ends, carefully remove the cooked corned beef to a plate. Add the halved potatoes and carrot chunks to the hot broth, submerging them. Place the cabbage wedges on top. Return the corned beef to rest on top of the vegetables. Cover and cook on HIGH for 1 to 1.5 hours, or until vegetables are tender.
  5. Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
  6. In a small bowl, whisk together the whole grain mustard, brown sugar, and apple cider vinegar to make the glaze.
  7. Place the cooked corned beef on the prepared baking sheet, fat-side up. Brush the entire surface generously with the mustard glaze.
  8. Roast in the preheated oven for 10 to 15 minutes, or until the glaze is bubbly and the edges of the beef are caramelized.
  9. Remove from the oven and let the corned beef rest on a cutting board for 10 minutes. Slice it thinly against the grain. Serve with the cooked vegetables and a ladle of the cooking broth.

Notes

For less salty meat, rinse the brisket well before cooking. The point cut brisket is juicier, while the flat cut slices more neatly. For firmer vegetables, cook them separately by simmering in 3 cups of the strained broth on the stovetop. Let the meat rest before slicing against the grain for maximum tenderness. Serve with extra mustard or creamy horseradish sauce. Leftovers make excellent sandwiches, hash, or can be added to stews. Store leftovers in an airtight container in the refrigerator for up to 4 days.