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Healthier Crockpot "Corned Beef" & Cabbage + Veggies

Ingredients

  • 4 lbs beef brisket
  • 8 small new red potatoes cut in halves if bigger
  • 3 large carrots thickly sliced
  • 1 cabbage cut into large wedges
  • 12 ounces beef bone broth
  • 1 cinnamon stick broken into several pieces
  • 1 tsp mustard seed
  • 1 tsp black peppercorns
  • 1/2 tsp garlic powder
  • 8 whole allspice berries
  • 10 whole juniper berries
  • 2 bay leaves crumbled
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt or to taste

Glaze:

  • 1/4 cup raw honey or pure maple syrup
  • 2 Tbsps dijon mustard
  • 1/4 tsp sea salt or to taste
  • 2 Tbsps clarified butter or ghee or coconut oil, melted

Instructions

  • Get your sharp knife ready and place the brisket fat side up on a large cutting board.
  • Carefully, carve out much of the fat, trying to avoid to cutting too deep into the meat.
  • Rinse meat thoroughly under cold running water. Pat dry the excess moisture with a paper towel.
  • Add potatoes, carrots and cabbage into the bottom of a large 8qt crockpot or slow cooker.
  • Place the meat on top of the veggies.
  • Sprinkle with all spices and rub them into the meat.
  • Pour in your broth then cover and cook on LOW for 9-10 hours or HIGH for 5-6 hours.
  • When finished cooking, transfer just the meat to a large baking dish and preheat your broiler oven.
  • Whisk glaze ingredients together in a small bowl.
  • Brush your glaze on top of the meat and broil for 3-4 minutes until nicely browned.
  • Slice meat against the grain, and serve warm along with the veggies.