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–+ servings

Crisp-topped Slow Cooker Corned Beef

This slow cooker corned beef delivers deep, salty beef flavor with a sweet-mustard rub and a crispy, caramelized crust — perfect for family meals or special occasions.
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Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Irish
Calories: 260
Ingredients Method Nutrition Notes

Ingredients
  

For the brisket
  • 4 pounds corned beef brisket Use a well-trimmed brisket for best results.
  • 2 tablespoons mustard Dijon or whole-grain can be used for variation.
  • 2 tablespoons brown sugar Can be reduced to 1 tablespoon for less sweetness.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 2 cups beef broth Ensure it is gluten-free if needed.
  • 1 onion quartered
  • 1 small head cabbage, cut into wedges Optional, for cooking in the slow cooker.

Method
 

Preparation
  1. Place the corned beef brisket into the slow cooker so it sits flat.
  2. In a small bowl, combine the mustard, brown sugar, garlic powder, onion powder, and black pepper to form a paste-style rub.
  3. Spread the rub evenly over the top and sides of the brisket, pressing it to adhere.
  4. Pour the beef broth into the slow cooker around the brisket and add the quartered onion.
Slow Cooking
  1. Cover and cook on the low setting for 8–10 hours, or until a fork slips into the meat easily and fibers separate.
Oven Finish
  1. To achieve a crispy crust, preheat your oven to 400°F (200°C).
  2. Remove the brisket carefully from the slow cooker and transfer it to a rimmed baking sheet.
  3. Bake for 15–20 minutes, watching for a nicely browned and slightly crisp top.
  4. Optional: about 30 minutes before the end of the slow-cook time, arrange cabbage wedges around the brisket in the cooker so they steam and soften.
  5. Let the brisket rest briefly, then slice thinly against the grain and serve.

Nutrition

Calories: 260kcalCarbohydrates: 3gProtein: 20gFat: 20g

Notes

Store leftovers within two hours in an airtight container for 3-4 days or freeze for up to 3 months. Reheat gently to preserve moisture.

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