Start with a concise professional intro that tells the reader what this recipe delivers and why it’s worth trying. This version uses a gentle long cook to make the beef fork-tender, then finishes with a glossy honey-mustard glaze for a balance of sweet, tangy, and savory flavor.
Why this method works
A low, slow braise breaks down connective tissue and yields reliably tender meat.
Finishing under direct heat sharpens the glaze and adds a lightly caramelized crust for texture.
Ingredients — what you’ll need
Main protein: 3–4 lb corned beef brisket (trimmed of excess fat).
Glaze: 1/3 cup yellow mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp prepared horseradish, 1/2 tsp dried tarragon, salt and black pepper to taste.
Aromatics & liquid: 1 onion halved, 3 garlic cloves crushed, 2 bay leaves, 6–8 peppercorns, 3 cups beef or chicken broth.
Optional finishes: lemon zest or chopped parsley for brightness after glazing.
Note the glaze measurements provide a well-balanced finish; scale up slightly for larger roasts.
Quick ingredient swap and timing cheat-sheet
If your brisket is smaller than 3 lb, reduce slow-cook time by 1–2 hours.
If you prefer a tangier glaze, add another teaspoon of vinegar and reduce honey by one teaspoon.
Prep and slow-cooking technique
Pat the corned beef dry and tie loosely with kitchen twine if it’s uneven in thickness.
Searing the exterior for 2–3 minutes per side in a hot skillet is optional but adds a deeper savory note.
Place aromatics in the slow cooker and nestle the corned beef on top.
Pour broth to come about halfway up the meat and add bay leaves and peppercorns.
Cook on low for 8–12 hours depending on size and cutter tenderness preferences.
Check for fork-tenderness beginning at 8 hours; you want the meat to shred or slice easily.
Remove the cooked brisket, let it rest 10 minutes, then pour off and reserve cooking liquid.
Resting firms juices and makes glazing easier without losing moisture.
Making and applying the glaze
Whisk together yellow mustard, honey, vinegar, horseradish, tarragon, salt and pepper until glossy.
Taste the glaze and adjust for balance; it should be assertively tangy with a moderate sweetness.
Brush a generous layer of glaze over the brisket and place it on a baking tray.
Finish under a hot broiler or in a preheated 425°F (220°C) oven for 8–12 minutes until the glaze is bubbling and slightly caramelized.
For an even, slightly thicker finish, apply a second thin coat of glaze halfway through the finishing time.
Allow glazed meat to rest 5 minutes before slicing to lock in juices and keep the glaze intact.
Carving, serving, and presentation
Slice against the grain into 1/4-inch slices for sandwiches or slightly thicker for plated mains.
Serve with pan juices on the side or a spoonful of reserved cooking liquid reduced briefly on the stove.
Suggested pairings include roasted root vegetables, buttery mashed potatoes, or a crisp green salad for contrast.
For sandwiches, pile slices on toasted bread with extra glaze or pickles for acidity.
Make-ahead, storage, and reheating
Fully cooked and cooled, glazed corned beef keeps 3–4 days refrigerated in an airtight container.
Reheat covered at 300°F (150°C) until warmed through, or slice thin and warm gently in a skillet with a splash of reserved cooking liquid.
Freeze sliced or whole for up to 3 months; thaw overnight in the fridge before reheating.
When reheating from frozen, thaw fully first for best texture and even warming.
Troubleshooting common issues
If the brisket seems dry after finishing, slice thin and rewarm gently in a shallow pool of the reserved cooking juices.
If the glaze is too sweet, balance it with a splash more vinegar or a teaspoon of Dijon for extra bite.
If the glaze doesn’t stick, pat the meat surface dry before first brush and heat it briefly to make the glaze set faster.
If the meat is still tough, return it to slow cooker with some broth and simmer on low until the connective tissue fully breaks down.
Handy conversions and timing reference
| Brisket weight | Slow-cook low | Finish in oven |
|---|---|---|
| 2–3 lb | 6–8 hours | 6–8 min broil |
| 3–4 lb | 8–12 hours | 8–12 min broil |
| 4–5 lb | 10–14 hours | 10–15 min broil |
Scale glaze by 1.5× for roasts larger than 4 lb.
These times are guides; fork test is the most reliable indicator of doneness.
FAQ
Can I make this in an Instant Pot?
Yes. Cook on high pressure for 75–90 minutes with quick release, then glaze and broil as directed.
Is corned beef already seasoned or spiced?
Yes, corned beef is cured and will carry salt and pickling spices; taste before adding extra salt to the glaze.
Can I substitute maple syrup for honey?
Maple syrup works but gives a different, woodier sweetness; reduce to 1½ tablespoons to keep balance.
How do I know when to stop slow-cooking?
Insert a fork; the meat should offer little resistance and pull apart with gentle tugs.
Can I skip the broiler and finish in the slow cooker?
You can, but you won’t get the caramelized crust. For a glossy finish without broiling, finish uncovered on high in the oven for a short time.
What should I do with the cooking liquid?
Strain and reduce it for a jus, or use it to reheat slices so they stay moist.
This approach keeps the recipe approachable yet distinct, emphasizes technique and troubleshooting, and gives readers practical options for equipment and timing.
Slow Cooker Corned Beef with Honey Mustard Glaze
Ingredients
Method
- Place the corned beef brisket into the slow cooker and add water or broth until it reaches about halfway up the meat.
- Cover and cook on low heat for 12 hours, or until the beef is very tender and easily pierced with a fork.
- Preheat the oven to 400°F (200°C). Remove the cooked corned beef from the slow cooker and place it in an oven-safe baking dish.
- In a bowl, mix the mustard, honey, vinegar, horseradish, dried tarragon, salt, and black pepper until well combined.
- Brush the glaze generously over the corned beef, cover the dish with foil, and bake for 45 minutes.
- Remove from the oven and let the beef rest for 15 minutes before slicing against the grain and serving.
Notes
- Cooking time may vary slightly depending on the thickness of the brisket.
- For a deeper glaze flavor, uncover the beef for the last 10 minutes in the oven.
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