Name: Slow-Cooker Corned Beef and Cabbage (Irish Boiled Dinner)
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Irish
Ingredients: 2 pounds (907 g) small red potatoes (about 1½ to 2 inches in diameter), unpeeled (see notes); 1 pound (907 g) carrots, peeled and cut crosswise into 3-inch pieces; 3 tablespoons pickling spice, divided (see notes); 3 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 4 cups homemade chicken stock or store-bought low-sodium chicken broth; 1 cup (240 ml) water; 1 (4-pound; 1.81 kg) corned beef brisket flat or point cut roast, fat trimmed to 1/4-inch thick; 1 1/2 pounds (680 g) green cabbage (about 1 small cabbage), cut into 2-inch thick wedges with the core intact (see notes); 6 tablespoons (85 g) room-temperature unsalted butter, cut into ½-inch pieces, divided; 1 clove garlic, minced; 1 tablespoon (15 ml) Dijon mustard; 1 tablespoon (15 ml) whole grain mustard; 1 tablespoon finely chopped fresh parsley

Slow-Cooker Corned Beef and Cabbage (Irish Boiled Dinner)

Learn how to make tender, flavorful slow-cooker corned beef and cabbage with the right cut of brisket, smart layering, and a zippy mustard butter finish that ties it all together.

15 min total 15 min prep 8 692 cal

Instructions

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1 To a slow cooker, add potatoes and carrots and season with 1 tablespoon pickling spice and 1 1/2 teaspoons kosher salt. Add stock and water. Season brisket evenly all over with remaining 2 tablespoons pickling spice and place it in slow cooker, fat-side up, on top of potatoes and carrots. Cover and cook on high for 6 to 8 hours or on low for 8 to 10 hours total. After the first 2 hours of cooking, season the cabbage evenly with 1 teaspoon of kosher salt, then tuck it around and on top of the brisket. Cover and continue cooking for the remaining time, until the beef is tender.
2 Turn off slow cooker. Using tongs and a spatula, remove beef from slow cooker and transfer to a carving board. Loosely tent with aluminum foil and let rest for 30 minutes. Cover slow cooker to keep vegetables warm.
3 While brisket rests, in a small microwave-safe bowl, microwave 4 tablespoons butter, garlic, and remaining 1/2 teaspoon kosher salt on high until butter is melted, 30 to 45 seconds. Immediately add remaining 2 tablespoons butter and stir until the room temperature butter melts and mixture thickens slightly to a paste consistency. Stir in mustards and parsley; set aside at room temperature.
4 Slice brisket 1/4-inch thick against the grain and transfer to a large serving platter. Using tongs or a slotted spoon, remove vegetables and arrange around the brisket on the platter. Ladle 3/4 cup of cooking liquid over the sliced brisket; discard remaining liquid, or strain and save for another use. Serve, passing mustard butter to dollop over vegetables.