Ingredients
Method
Preparation
- Lightly coat a 7- to 8-quart slow cooker with cooking spray.
- Remove the corned beef from its packaging and pat it dry with paper towels.
- Spread the onion quarters across the bottom of the slow cooker.
- Place the corned beef on top, fat side up.
- Evenly sprinkle the seasoning packet over the brisket.
- Toss the bay leaves and crushed garlic over the brisket, and arrange the carrots and potatoes around the meat.
- In a measuring cup, whisk together the broth and Dijon mustard until smooth.
- Pour the broth mixture into the slow cooker around the meat and veggies, and add 1 tablespoon of butter.
Cooking
- Cover and cook on low heat for 7 hours.
- Add the cabbage wedges, pressing them into the liquid, and cook for an additional 2 to 3 hours.
Serving
- Transfer the corned beef to a cutting board and let it rest for about 15 minutes.
- Thinly slice against the grain and drizzle with garlic herb butter made by mixing the melted butter, minced garlic, and parsley.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Corned beef can be frozen for up to 3 months; slice before freezing to make reheating easier.