My father used to make this recipe, one of his many tries (most successful)! But this one stands out as one of his best! Good Irish eating, just need the soda bread and your favorite beer. Hmmmmmmm. Serve with boiled red potatoes, cabbage, and asparagus. Enjoy!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place corned beef with fat side down into a large slow cooker and pour enough water over corned beef to cover. Cook on High until beef is tender, about 3 hours.

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  • Place potatoes into a large pot, cover with water, and stir in salt to taste; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 8 to 10 minutes.

  • Melt butter in a saucepan and stir honey and horseradish mustard into butter. Bring to a boil and remove from heat.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Place corned beef, fat side down, into a roasting pan. Pour half the honey-mustard sauce over brisket; broil until corned beef is golden brown, about 5 minutes. Serve corned beef with boiled potatoes and cabbage, topped with remaining honey-mustard sauce.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

606.7 calories; 19.4 g protein; 57.7 g carbohydrates; 129 mg cholesterol; 1386.7 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/17/2013
I've never been a big fan of corned beef & I only make it once a year for St. Patty's Day...but after trying this recipe I will make it more often. YUM!! The only things I did differenty were to add the spice packet (that came w/the beef) to the crockpot cut the sauce recipe in 1/2 (it made plenty) & did my potatoes & cabbage seperately. Again YUM!!! Read More
(5)

Most helpful critical review

Rating: 3 stars
03/18/2020
I followed the recipe, cooked the beef over 3 hours...it never got falling apart tender. Flavor was good but meat wasn’t tender like it should have been. What did I do wrong? Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/17/2013
I've never been a big fan of corned beef & I only make it once a year for St. Patty's Day...but after trying this recipe I will make it more often. YUM!! The only things I did differenty were to add the spice packet (that came w/the beef) to the crockpot cut the sauce recipe in 1/2 (it made plenty) & did my potatoes & cabbage seperately. Again YUM!!! Read More
(5)
Rating: 5 stars
03/18/2013
family loved it Read More
(1)
Rating: 5 stars
03/18/2014
OUTSTANDING!!!!!!!!!!!!!!!!!!!!!!!! I have never cooked my cabbage/carrots/potatoes separate from the brisket before but I doubt I will 'one pot' it ever again! the glaze was out of this world! My husband is now a corned beef fan! Read More
(1)
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Rating: 5 stars
04/25/2016
I made this and it was the best Corned Beef I've ever made! I cooked the corned beef first. Removed it from the pot then cooked the cabbage in the remaining liquid. Added the sauce and cooked it as directed in oven. Delicious! Read More
Rating: 2 stars
02/08/2014
The corned beef and trimmings came out great but nobody cared for the sauce. I was looking forward to it as I like butter honey and horseradish mustard but as a combination it just had an odd taste. Next time I'll forget the sauce. Read More
Rating: 3 stars
03/18/2020
I followed the recipe, cooked the beef over 3 hours...it never got falling apart tender. Flavor was good but meat wasn’t tender like it should have been. What did I do wrong? Read More
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