Put potatoes on bottom of 6 quart slow cooker. Place carrots on top, then corned beef, fat side up. Sprinkle seasoning packet on top of corned beef. Fit cabbage wedges on top and around sides of brisket.
Whisk together the apple juice, brown sugar, and mustard. Pour liquid over everything in the crock pot.
Cook on low for 10-12 hours or high 5-7 hours until meat is very tender. Slice beef against the grain. Mix together (optional) mustard and butter and serve with vegetables and corned beef.
Instant Pot Instructions:
In the pressure cooker pour apple juice, brown sugar, and mustard. Stir to combine.
Set the rack in the instant pot and place corned beef on top, fat side up. Sprinkle seasoning packet over top. Cook on HIGH for 80 minutes with a 20 minute natural release, then quick release. Remove corned beef and wrap in foil to keep warm. Remove rack.
Strain the cooking liquid with a mesh strainer. Discard solids and pour cooking liquid back into the instant pot. Place potatoes, carrots, and cabbage in the pressure cooker. Cook on HIGH for 8 minutes and quick release.
Mix together (optional) mustard and butter and serve with vegetables and corned beef.
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Best Tips and Tricks
Double the recipe in two crock pots, especially if you are having company. Corned beef shrinks during cooking. Refer to post above to gauge how much corned beef to buy per person.
If the lid won't fit securely with all the cabbage, no worries. Just cover the top with foil and place the lid on top of the foil. As it cooks everything will reduce in size.
If you don't have a large enough slow cooker or instant pot, leave out the potatoes and cook them separately with this recipe.
How To Reheat:The best way to reheat corned beef and cabbage is to simmer covered on the stove.Save the cooking liquid from the corned beef. Place the leftovers in a pot, pour the liquid over, bring to a boil, then cover and gently simmer until potatoes are warmed through.