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Best Slow Cooker Corned Beef with Brown Sugar Glaze

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This fork-tender slow cooker corned beef is glazed with a sweet and tangy brown sugar mustard glaze, then broiled to perfection for a caramelized crust. It’s the ultimate set-it-and-forget-it recipe for St. Patrick’s Day or any gathering.

Ingredients

Scale
  • 3–4 lb corned beef brisket (flat cut or point cut, with the spice packet included)
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • 4 cloves garlic, smashed
  • Water or low-sodium beef broth (enough to cover the brisket halfway)
  • 1/2 cup packed light brown sugar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon smoked paprika (optional)
  • 1 small head green cabbage, cut into wedges (optional for serving)
  • 1 lb baby potatoes or quartered Yukon Golds (optional for serving)
  • 3 large carrots, peeled and cut into chunks (optional for serving)

Instructions

  1. Rinse the corned beef under cool running water to remove surface brine. Pat dry with paper towels.
  2. Place the brisket in a 6-quart or larger slow cooker, fat side up. Sprinkle the spice packet over the top. Add peppercorns, smashed garlic, and bay leaves around the meat.
  3. Pour in enough water or low-sodium beef broth to come about halfway up the sides of the brisket.
  4. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours. If adding vegetables (cabbage, potatoes, carrots), add them during the last 2 hours of cooking.
  5. During the last 30 minutes of cooking, whisk together brown sugar, Dijon mustard, whole grain mustard, apple cider vinegar, and smoked paprika in a small bowl until smooth.
  6. Carefully transfer the cooked brisket to a cutting board using tongs. Let it rest for 10 minutes. Reserve about 1/2 cup of the cooking liquid.
  7. Preheat the broiler to high. Place the rested brisket on a foil-lined baking sheet. Pat the surface dry with a paper towel. Brush a generous layer of glaze all over the top and sides.
  8. Broil for 3-5 minutes, watching closely, until the glaze is bubbly and caramelized. Remove, brush on another layer of glaze, and broil for another 1-2 minutes.
  9. Transfer the glazed brisket to a cutting board. Slice against the grain into 1/4-inch thick slices.
  10. Serve immediately with vegetables and a drizzle of reserved cooking liquid.

Notes

Rinse the brisket thoroughly to control saltiness. Cook fat side up for moisture. Watch the broiler closely to prevent burning. For best texture, slice against the grain. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker corned beef, brown sugar glaze, St. Patrick's Day, brisket, easy corned beef

Find it online: https://coracooks.com/best-slow-cooker-corned-beef-with-brown-sugar-glaze/