Honey Mustard Corned Beef Brisket and Cabbage

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.

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.

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.

Melt butter in a saucepan and stir honey and horseradish mustard into butter. Bring to a boil and remove from heat.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

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.