Looking for a slow cooker brown sugar corned beef and cabbage recipe that is tender, flavorful, and easy enough for a family dinner? This version uses apple juice, brown sugar, and whole grain mustard to create a sweet and savory cooking liquid that keeps the brisket moist while gently seasoning the cabbage and carrots. It is a simple crock pot corned beef recipe with big flavor and very little hands-on work.
World’s Best Corned Beef Made With Brown Sugar
Calling any recipe the best is a bold claim, especially when it comes to a traditional meal like corned beef and cabbage. However, this slow cooker brown sugar corned beef has earned its place at the table because it is rich, tender, and balanced with just the right amount of sweetness.
Many people who normally avoid corned beef enjoy this version because the apple juice and brown sugar soften the salty edge of the brisket. Whole grain mustard adds a gentle tang that keeps the dish from tasting too sweet. Together, these ingredients create a flavorful cooking liquid that works beautifully with the meat and vegetables.
The best part is how easy the recipe is to prepare. Add carrots to the bottom of a large slow cooker, place the corned beef on top, tuck in the cabbage, and pour the apple juice mixture over everything. The slow cooker does the rest, turning a firm brisket into sliceable, juicy corned beef.
This is a great recipe for St. Patrick’s Day, Sunday dinner, or any time you want a hearty one-pot meal. Serve it with potatoes, soda bread, or your favorite simple side dish. If you enjoy leftovers, consider making extra because cooked corned beef is excellent in sandwiches, hash, and reheated meals.
Like most people, we used to have corned beef once a year. After trying this recipe, I made it again by request. It was amazing and became the best corned beef I have ever made.
—Madalyn
Flat Cut or Point Cut?
When buying corned beef, you will usually see two common brisket cuts: flat cut and point cut. Point cut brisket is often less expensive and contains more fat throughout the meat. Because of that marbling, it becomes very tender and can fall apart after cooking. Choose point cut if you prefer shredded corned beef for sandwiches or corned beef hash.
Flat cut brisket is leaner and holds its shape better, making it the better choice if you want neat slices for serving. It usually has a layer of fat on one side, which helps keep the meat moist during cooking. After the brisket is done, the extra fat can be trimmed away easily.
For this brown sugar corned beef and cabbage recipe, flat cut is a practical choice because it slices well and gives you more meat compared with fat.
Corned beef shrinks quite a bit as it cooks, so the brisket may look larger in the package than it will on the serving platter. Plan on about ½ to ¾ pound per person, depending on appetite. If you want leftovers, one pound per person is a safer amount.
Tips and Tricks To Remember
- Use a large slow cooker, preferably at least 6 quarts, so the brisket, cabbage, and carrots fit comfortably.
- If you are serving guests or want leftovers, consider making a double batch in two slow cookers because corned beef shrinks during cooking.
- For a less sweet corned beef recipe, replace some or all of the apple juice with water, beer, beef broth, or a combination.
- For more seasoning, add the included spice packet, two bay leaves, and a couple of garlic cloves.
- If you prefer firmer cabbage, cook the cabbage separately and serve it alongside the sliced corned beef.
- Slice the cooked brisket against the grain for the most tender texture.
Did you make this recipe? Leave a rating and comment below the recipe card to share how it turned out.
Brown Sugar Corned Beef and Cabbage with Apple Juice
Melissa ErdelacIngredients
- 1 pound baby carrots
- 3 pounds flat-cut corned beef
- 1 small cabbage, cut into 8 wedges
- 4 cups apple juice
- ½ cup brown sugar
- 1 tablespoon whole ground mustard
For Serving, Optional
- 4 tablespoons butter, melted
- 4 tablespoons whole ground mustard
Equipment
- Slow cooker
- Pressure cooker, optional
Instructions
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Place the carrots in the bottom of a 6-quart slow cooker. Add the corned beef with the fat side facing up. Sprinkle the seasoning packet over the top of the brisket, then arrange the cabbage wedges on top and around the sides.
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In a bowl, whisk together the apple juice, brown sugar, and whole ground mustard until combined. Pour the mixture evenly over the corned beef, carrots, and cabbage.
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Cover and cook on low for 10 to 12 hours, or on high for 5 to 7 hours, until the meat is very tender. Remove the brisket and slice it against the grain. If desired, stir together the melted butter and mustard, then serve with the corned beef and vegetables.
Notes
Reheating
The best way to reheat corned beef and cabbage is to simmer it gently on the stove with some of the reserved cooking liquid.
Place the leftovers in a pot, pour the cooking liquid over the top, bring it to a boil, then cover and simmer gently until the meat and vegetables are warmed through.
Making in a Pressure Cooker
- Pour 2 cups of apple juice into the pressure cooker. Add the brown sugar and mustard, then stir to combine.
- Set the rack inside the pressure cooker and place the corned beef on top. Sprinkle the seasoning packet over the brisket.
- Cook on high pressure for 80 minutes, followed by a 20-minute natural release. Then quick release the remaining pressure.
- Remove the corned beef and wrap it in foil to keep warm. Remove the rack.
- Strain the cooking liquid, pour it back into the pressure cooker, and add the carrots and cabbage. Cook on high pressure for 8 minutes, then quick release.
Carbohydrates: 33g,
Protein: 36g,
Fat: 34g,
Saturated Fat: 11g,
Sodium: 2879mg,
Fiber: 6g,
Sugar: 26g