Platings + Parings

This Slow Cooker Glazed Corned Beef & Cabbage is made in the crockpot and finished off under the broiler with a brown sugar-mustard glaze, giving it a nice crispy crust.



  • 68 small red potatoescut into large wedges
  • 3 medium carrots thick sliced
  • 2 ribs celery thick sliced
  • 35 pounds corned beef brisket (fat trimmed off and rinsed)
  • 1 cabbage cut into large wedges (about 2 pounds)
  • 2 garlic cloves minced
  • 1 small bottle dark beer (about 12 ounces)


  • ½ cup brown sugar
  • ½ cup brown mustard
  • ½ cup water
  • 1 Tbsp butter


  • ½ cup honey or agave
  • ½ cup brown mustard
  • ¼ cup Greek yogurt optional


  • Layer the potatoes 1/2 cup celery and ½ cup carrots in the bottom of slow cooker. Place corned beef on veggies. Add garlic and packet of seasoning that comes with the corned beef. Add beer and water until meat is covered. Cover and cook on LOW for 8-9 hours (or HIGH for 4-5 hours).
  • Just prior to corned beef being done, melt butter in small saucepan — add water and brown sugar. Heat over medium-high heat. After about 5 minutes, stir in mustard. Simmering another 2-3 minutes. Pour in dish and set aside.
  • When corned beef is ready, remove and place on cookie tray and tent with foil. Place large pot in sink with colander inside. Pour out the slow cooker ingredients saving both liquid and potatoes. Discard cooked carrots and celery. Preheat broiler. Place pot of liquid on stove on medium-high until boiling. Boil the remaining carrots and celery for 3 minutes then add cabbage and boil for 3 minutes. Remove from heat and drain liquid.
  • Remove foil tent. Brush glaze on top of corned beef and broil on low, 6-inches from the element for 30 minutes adding glaze every 10 minutes. Always keep an eye on the broiler to avoid burning. After 30 minutes remove corned beef and place on cutting board. Cut corned beef across the grain. Serve with veggies and honey mustard sauce.

Wine Pairings for Corned Beef & Cabbage:

  • I suggest a light-bodied, fruit forward red like a Beaujolais or Grenache to pair with the salty-fatty corned beef and the traditional spices of bay leaves and peppercorn.
  • On the white wine side, I’d suggest a Pinot Blanc or dry Riesling.

Recipe by ERIN of Platings + Pairings