Slow Cooker Corned Beef and Cabbage

Tender, melt-in-your-mouth corned beef becomes even more succulent when braised low and slow with white wine, root vegetables, and cabbage wedges that turn silky and sweet. The magic happens as flavors meld into a deeply satisfying one-pot meal that fills your kitchen with incredible aromas. Perfect for St. Patrick's Day or any time you want an effortless celebration dinner that tastes like it took all day—because it did.

Ingredients

3 to 3 1/2 lb ready-to-cook corned beef, preferably flat-cut

1 1/4 cups semi-dry white wine, such as Riesling

1 lb red or Yukon gold potatoes, cut into 1- to 2-inch pieces

2 to 3 large carrots (about 1/2 lb), peeled and cut into 1- to 2-inch pieces

1/2 small head green or savoy cabbage (about 1 lb), core left intact, cut into 4 wedges

3 tbsp Dijon mustard, plus more for serving

2 tbsp honey

Flaky sea salt, if necessary

Black pepper

Instructions

Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. If there is a substantial fat cap on top of the beef, place it on a cutting board and trim most of it, leaving at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.

Transfer the corned beef into a 6- to 8-quart slow cooker with the fat cap facing up. Add the wine and the spices from the packet. Cook on high for 4 hours.

Reduce the heat to low. Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef. Lay the cabbage wedges on top. Cook on low for 4 hours, or until the vegetables and beef are tender. A paring knife should slip easily into the beef, though the meat shouldn't be falling apart.

Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the slow cooker and put it on a foil-lined sheet pan. Spread the honey-mustard 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 3 minutes.

Let the corned beef rest for 5 to 10 minutes, then slice it against the grain into 1/2-inch slabs. Place the beef slices on a serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables and season them with flaky sea salt, if necessary. Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.