Slow Cooked Corned Beef

Servings 4 servings


  • 1 4 pound corned beef brisket pickling spices should be included
  • 2 tablespoons whole grain mustard
  • 10 medium Yukon gold potatoes large dice
  • 3 medium carrots large dice
  • 3 medium carrots large dice
  • 1 medium onion peeled and quartered
  • 1 head cabbage cut into 8 wedges (quarter it, remove core, then cut wedges in half)
  • 4 to 6 cups water


  • Preheat a large crock cooker to HIGH.
  • In a small bowl, combine pickling spice and mustard; rub mixture into the entire surface of the brisket; set aside.
  • Place all vegetables in crock cooker then top with brisket, fat side up. Add enough water to cover the meat. Cover and cook on HIGH for 5 hours, stirring occasionally.


SERVING SUGGESTION: Serve additional mustard on the table and add dark rye bread and butter on the side. VEGETARIAN: Instead of brisket, use 2 (15-oz.) cans white beans, drained and rinsed. Use 2 cups of low sodium vegetable broth instead of water. KOSHER: Use a kosher beef brisket and mix 2 tablespoons of pickling spice with mustard. GLUTEN FREE: Make sure corned beef brisket and mustard are gluten free. NUTRITION: Per Serving: 588 Calories; 34g Fat (52.5% calories from fat); 37g Protein; 31g Carbohydrate; 3g Dietary Fiber; 121mg Cholesterol; 298mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 4 Fat. Points: 15
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