Slow Cooked Corned Beef and Cabbage


  • Lean cut of brisket, approximately 3 lbs 
  • 1 head of green cabbage - cut into quartered wedges 
  • 6 large red potatoes - quartered 
  • 6 large carrots - unpeeled and cut into large pieces 
  • 2 medium white onions - quartered 
  • 1 tsp. of onion powder 
  • 1 tsp. of garlic powder 
  • 1 bay leaf, torn 
  • 2 tbsp yellow mustard 
  • 1/3 cup brown sugar 
  • Salt and pepper to taste 
  • Cold water 
  1. Rinse brisket in cold water and pat dry 
  2. Place brisket in the bottom of the slow cooker 
  3. Cover brisket with mustard
  4. Place potatoes, carrots and onions on top of brisket 
  5. Season with onion powder, garlic, bay leaf, salt and pepper 
  6. Mix brown sugar with 1 cup of cold water and pour over brisket and vegetables 
  7. Add cold water to just below the top of vegetables 
  8. Cook on low for 8 hours 
  9. Place cabbage on the top of vegetables 
  10. Cook for another 2 hours


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