- 1 (3 to 4 pound) ready-to-cook corned beef brisket with spice packet
- 1 (12 ounce) bottle beer
- 2 cups water
- 1 1/2 pounds Yukon gold potatoes, quartered
- 4 large carrots, peeled and trimmed
- 1/2 small head green or savoy cabbage, outer leaves removed, cut into wedges
- 3 tablespoons melted butter
- 3 tablespoons brown sugar, lightly packed
- 2 tablespoons prepared horseradish
- 2 tablespoons Dijon mustard
- Rinse the beef with cold water and pat dry with paper towels. Trim some of the fat from the fat cap, leaving a layer about 1/4″ thick of fat on top.
- Transfer the corned beef to the slow cooker, with the fat cap facing up. Add the spices from the packet on top of the fat cap. Place the potatoes around the beef, and place the carrots around or on top. Pour over the beer and water.
- Cover and cook on LOW for 7-8 hours.
- Lay the cabbage wedges on top of the corned beef and cook on LOW for another 2 hours, or until the vegetables and beef are tender.
- Heat the broiler to high. Stir together the melted butter, brown sugar, horseradish, and dijon mustard in a small bowl. Using tongs, remove the corned beef from the slow cooker and put it on a nonstick or foil-lined sheet pan. Spread the glaze mixture all over the top and sides of the beef and place it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 4 minutes.
- Let the corned beef rest for 5 minutes, then slice against the grain into 1/2-inch pieces. Serve the beef slices on a platter alongside the vegetables.