Easy Slow Cooker Corned Beef & Cabbage

Place potatoes, carrots, onion and celery on the bottom of the crock pot. (Tip: I always use a crock pot liner to help keep my cleanup on the light side.) Place beef (fat side up) on top of vegatables, add the contents of the spice packet (it comes with the brisket) to the crock pot. Fill the crock pot with enough water to cover the meat.

Cook on high for 7-8 hours.

Whisk mustard and brown sugar together to make a glaze; set aside. (Adjust to your personal taste. If you like a tangier glaze, then add a bit more mustard; if you like a sweeter glaze, then add more brown sugar.)

Once your corned beef is done, put the cabbage wedges into a deep pot. Use a glass measuring cup to scoop juices from the crock pot into the pot. Transfer enough juice to cover 3/4 of the cabbage. Place the lid on the pot (but don’t close it all the way) and cook on medium high until cabbage is tender.

Preheat oven to 400ºF. Transfer the beef to a baking sheet and cover the top of the beef (fat side) with the glaze. Bake on the middle rack for about 7–10 minutes or until the glaze is hot and golden brown. (Put as much or as little of the glaze as you want.)

Remove the core from the cabbage and cut each wedge in half. Arrange cabbage, potatoes and carrots onto a plate (all of the flavor from the celery and onions have cooked out of it so I usually don’t serve those). Slice beef against the grain and serve with remaining glaze.