The one and only way I prepare Corned Beef. The glaze makes a yummy topping and this will melt in your mouth! I am ALWAYS asked for this recipe, usually by friends that don't like corned beef.
- 4 lbs corned beef, with included seasoning packets (buy the cheapest cut, the fattier cuts have more flavor)
- water, to cover
- 1 onion, quartered
- 2 bay leaves
- 2 minced garlic cloves
- 2 lbs baby red potatoes, whole
- 1 lb baby carrots
- 1 head cabbage, green, quartered
- 1 cup light brown sugar
- 1⁄4 cup gulden's spicy mustard
- Cover; Place first 4 ingredients in crock-pot. DO NOT add vegetables. Cook on LOW 11 hours (get up early :).
- Remove meat and transfer liquid to another large pot.
- To the reserved liquid add potatoes.
- Cook on medium high stove top for 20 minutes and then add carrots, cook five minutes more, add cabbage and cook an additional 20 minutes.
- Meanwhilem, mix glaze ingredients. Spread glaze evenly over cooked brisket and bake meat (uncovered) for 30 minutes in oven at 350 degrees.
- This should be done about the time the vegetables are cooked through.
- I serve this with Irish soda bread and of course -- beer.
- (Note *** #8 corned beef feeds 6 adults and 5 kids, also prepare 5# potatoes, 2 # carrots and 2 heads cabbage and double glaze. It looks like a lot when you have it uncooked but meat shrinks about half once cooked. *** There will be leftovers, but you'll be happy then next day! otherwise if you are making this recipe for 1-4 people, stick to original recipe).
VERY good. I cooked the corned beef overnight, took it out of the liquid and refrigerated it separate from the "broth". Then, I finished the cooking that evening.
I have only been with Recipezaar for a few months and I have already made this beef twice! I am not a mustard fan at all, but this glaze is WONDERFUL! I didn't make the veggies with it the 2nd time as I was just craving the meat. I make the glaze with Splenda brown sugar and love it. Do put down foil in your baking dish before adding the beef and glaze and it does turn hard and is difficult to get our of your pan. Thanks so much, Shabby, for a great recipe!
Made this tonight and got rave reviews! The glaze was delicious and changed the way I'll make corned beef from now on.