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Export 6 ingredients for grocery delivery
Step 1
Place corned beef with fat side down into a large slow cooker and pour enough water over corned beef to cover. Cook on High until beef is tender, about 3 hours.
Step 2
Place potatoes into a large pot, cover with water, and stir in salt to taste; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Step 3
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 8 to 10 minutes.
Step 4
Melt butter in a saucepan and stir honey and horseradish mustard into butter. Bring to a boil and remove from heat.
Step 5
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 6
Place corned beef, fat side down, into a roasting pan. Pour half the honey-mustard sauce over brisket; broil until corned beef is golden brown, about 5 minutes. Serve corned beef with boiled potatoes and cabbage, topped with remaining honey-mustard sauce.
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