Crock Pot Corned Beef Dinner

Shabby Sign Shoppe's Note:

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.

• Total Time: 12 hrs
• Prep Time: 1 hrs
• Cook Time: 11 hrs

Ingredients:

Servings: 4

• 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 carrot
• 1 head cabbage , green, quartered

GLAZE

• 1 cup light brown sugar
• ¼ cup gulden's spicy mustard

Directions:

1. Cover; Place first 4 ingredients in crock-pot. DO NOT add vegetables. Cook on LOW 11 hours (get up early :).
2. Remove meat and transfer liquid to another large pot.
3. To the reserved liquid add potatoes.
4. 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.
5. Meanwhilem, mix glaze ingredients. Spread glaze evenly over cooked brisket and bake meat (uncovered) for 30 minutes in oven at 350 degrees.
6. This should be done about the time the vegetables are cooked through.
7. I serve this with Irish soda bread and of course -- beer.
8. (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).

Reviews

[Bekahbv]

This is the BEST Corned Beef my family has every had. We are still raving about it. It's so tasty! Thank you for the wonderful recipe.

[GotsaLuvMe]

For OAMC buffs, I had to add that I re-used the broth and bought two more roasts and am making them now, so I can pre-do and vacuum seal them with the mustard glaze for a future fast company meal, or slicing meat for sammies. ___________________________This was the best recipe I've made for corned beef. I used chix broth instead of water -- as I planned to use it later for cabbage soup. It was truly a difficult thing not to lift that cover and taste! I also made this with RECIPE #83524 Frizzled Cabbage, for a richer cabbage component. Lastly, I made it over a few days, ad I found that 11 hours did not suffice for the size of roast I used, so I had to serve it on a different day and give it a longer cooking time. I went ahead and put the roast in the baking dish with the mustard mix covering it and refrigerated it, and saved the broth back until the following day when I could come home nad chop the veggies, boil, and backe the roast for a fast pull-together. Tremendous meal!

[JulieCHopp]

A big winner with my family. I did it on the stove top in about 3 hours. Then baked as directed. I didn't use any potatoes but added parsnips and celery and cooked the cabbage separate. (I like it fried with bacon!) The glaze was the definite winner in this recipe. It would be good on a pork loin as well.