Prep 10 mins
Cook 8 hrs
A fine recipe, with a delightful glaze, that will give great scent in your home. The glaze is home made.
For the corned beef
- 2 onions, sliced
- lemon pepper, to taste
- 1 (3 -4 lb) seasoned corned beef
FOR THE GLAZE
- 1⁄4 cup honey
- 1⁄4 cup frozen orange juice concentrate, thawed
- 1 tablespoon prepared mustard
- Place sliced onion in large slow cooker, adding 1 cup of water.
- Sprinkle lemon pepper liberally over corned beef and place on top of onion.
- Cover and cook on low for 7-9 hours.
- Remove corned beef from slow cooker and place in ovenproof pan.
- Preheat oven to 375 degrees.
- Prepare glaze by combining all ingredients and spoon over corned beef.
- Bake for 30 minutes and baste occasionally with glaze.
I love what cooking it in the crockpot and then finishing in the oven did for the flavor of the corned beef! I also liked that it put a crust on the corned beef, we all agreed that was unique and good. However, we also tended to ignore the excess sauce on the bottom of the pan. It was a tad sweet for our taste (even though the crust wasn't - you figure, I can't). Based on Tinkerbell's advice, I did not use the seasoning pkt that comes with the brisket and it was seasoned fine. Thanks for Sharing! Made for PRMR Holiday 3.
I wanted to branch out from my traditional Irish meal so I tested this recipe tonight. My family, including DH who does not like corned beef, raved over the flavor of this meat. We really enjoyed it tonight & can't wait to make homemade rye bread tomorrow for reuben sammies. The glaze was wonderful, the prep so simple, but I do want to mention a couple things for future reviewers. I live in the Western US & we get corned beef that is brined (seasoned) that also contains an extra packet of seasonings. Since the recipe instructions do not say to use or discard the seasoning packet, I used it. I would recommend discarding the packet to anyone else as the flavors in this recipe are lovely & they shouldn't be made to compete with the strong seasoning packet. Also, (very minor) but I would add the 1 cup of water into the ingredient list for clarity & continuity. :) Unfortunately the glaze started to burn in the oven & the photos didn't do the recipe justice. Next time I may cover loosely with foil & hope to get prettier photos. Thanks for sharing your recipe, weekend cooker! We'll be making it again.
This recipe was really good and so simple. I cooked this for our Saint Patrick's Day dinner and it was very well received. I cooked ours in the slow coomer for the suggested 9 hours and when transferring to the baking pan it was falling apart, so I'm not sure if I really achieved what I wS supposed to with this. Our brisket never got a "crust" from the glaze, but it did have a nice, almost honey mustard like flavor. I paired it with cabbage, red skinned potatoes and carrots to round out our typical St. Patty's fare. Thank you for a great brisket weekend cooker. Made for PRMR.