Ingredients

4 lb corned beef (preferably with good fat marbling)

2 tbsp oil

1.75 cups beef broth (unsalted preferred)

3.5 tbsp mustard

6 garlic cloves (freshly smashed)

1 onion (halved)

20 peppercorns

10 sprigs fresh thyme

2 bay leaves

1/4 tsp celery seed

2 lb carrots (peeled and cut into 3-inch diagonal chunks)

1 head cabbage (sliced into 8 thick wedges with the core intact)

1/2 cup unsalted butter

1.5 tsp salt

1 batch roasted potatoes (for serving)

1 batch horseradish sauce (for serving)

Fresh parsley (finely chopped, for garnish)

Fresh chives (for garnish)

Instructions

Step 1: Pat the corned beef dry with paper towels to ensure good browning. Heat oil in a large skillet over medium-high heat until shimmering, then sear the meat for 2-4 minutes per side until deeply browned. Transfer the seared meat to a slow cooker. Pour the broth into the same skillet, add mustard, and scrape up all browned bits. Bring to a boil, then pour the mixture over the meat in the slow cooker.

Step 2: Add smashed garlic cloves, halved onion, peppercorns, thyme sprigs, bay leaves, and celery seed directly to the slow cooker. Cover and cook on low for 6-7 hours until the meat is very tender and easily pulls apart with a fork.

Step 3: After 6-7 hours, add the carrot chunks around the meat in the slow cooker. Continue cooking on low for another 1-2 hours until the carrots are fork-tender but still hold shape.

Step 4: While the carrots finish cooking, melt butter in a large skillet over medium heat. Add cabbage wedges and season with salt. Sauté about 10 minutes, stirring occasionally, until cabbage softens and edges turn lightly golden.

Step 5: Transfer the sautéed cabbage to the slow cooker, nestling it among the meat and carrots. Cook on low for another 30-60 minutes until the cabbage is tender and flavorful. Meanwhile, prepare or reheat roasted potatoes and horseradish sauce.

Step 6: Remove meat from the slow cooker and let rest 10 minutes. Slice the meat against the grain into thick pieces. Arrange meat, carrots, cabbage, and potatoes on plates or a platter. Ladle braising liquid over and garnish with parsley and chives. Serve with horseradish sauce on the side.

Tips & Variations

Sear the meat well for deeper flavor; don’t skip this step.

Slice the beef against the grain to ensure tender, easy-to-chew slices.

Substitute parsnips or turnips for carrots for a twist on flavor.

Use savoy cabbage or halved Brussels sprouts instead of green cabbage, adjusting cooking time as needed.

If fresh thyme is unavailable, use 1 tablespoon dried thyme added at the start.

Store vegetables separately from beef to avoid mushy leftovers.

Storage

Store leftover corned beef and vegetables in separate airtight containers in the refrigerator for up to 4 days. The beef often tastes better the next day after resting. Freeze sliced beef tightly wrapped in plastic wrap and placed in freezer bags for up to 3 months; vegetables do not freeze well. To reheat, warm beef slices in a covered dish with a splash of broth at 300°F for about 20 minutes. Reheat vegetables quickly in the microwave or in a skillet with a little butter.

FAQs

What cut of corned beef should I use?

You can use either flat cut or point cut corned beef. The flat cut is leaner and slices more neatly, while the point cut has more marbling and tends to be more tender and flavorful. Both work well for this recipe, so choose based on your preference and budget.

Can I substitute beef broth with other liquids?

Yes, chicken or vegetable broth can be used if beef broth isn’t available. You may also use water with added bouillon cubes to enhance the flavor. Just be mindful of salt levels if your broth is salted.