Honey Mustard Corned Beef Brisket and Cabbage

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Tracy85710 0

"My father used to make this recipe, one of his many tries (most successful)! But this one stands out as one of his best! Good Irish eating, just need the soda bread and your favorite beer. Hmmmmmmm. Serve with boiled red potatoes, cabbage, and asparagus. Enjoy!"
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3 h 55 m servings 607 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 607 kcal
  • 30%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1387 mg
  • 55%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place corned beef with fat side down into a large slow cooker and pour enough water over corned beef to cover. Cook on High until beef is tender, about 3 hours.
  2. Place potatoes into a large pot, cover with water, and stir in salt to taste; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 8 to 10 minutes.
  4. Melt butter in a saucepan and stir honey and horseradish mustard into butter. Bring to a boil and remove from heat.
  5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  6. Place corned beef, fat side down, into a roasting pan. Pour half the honey-mustard sauce over brisket; broil until corned beef is golden brown, about 5 minutes. Serve corned beef with boiled potatoes and cabbage, topped with remaining honey-mustard sauce.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.



I've never been a big fan of corned beef & I only make it once a year for St. Patty's Day...but after trying this recipe, I will make it more often. YUM!! The only things I did differenty were t...

OUTSTANDING!!!!!!!!!!!!!!!!!!!!!!!! I have never cooked my cabbage/carrots/potatoes separate from the brisket before, but I doubt I will 'one pot' it ever again! the glaze was out of this worl...

The corned beef and trimmings came out great, but nobody cared for the sauce. I was looking forward to it, as I like butter, honey, and horseradish mustard, but as a combination, it just had an...

family loved it

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