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!
For many years I have cooked my St. Patrick's Day corned beef the traditional way--by boiling it. The beef always ended up coming out tough and stringy every time. So this year I decided to try something different--the crock pot method. I used this recipe, and it worked absolutely GREAT for me! I was so pleased! The cooked meat was one nice, solid piece, with no stringiness at all, and the glaze was the coupe d'gras--really yummy! I loved the way things were organized so that all elements of the dinner were done at the same time! No seasoning packet was included with my beef, so I used a heaping tablespoon of pickling spice (which has the identical ingredients); I did forget to put in the onion, bay leaves and garlic cloves--but it didn't seem to make a difference at all in the end product; and I halved the amounts listed for the glaze ingredients (which proved to be more than adequate). Other adaptations I found beneficial and am passing on to future users: I cooked the meat for 4 hours on High, and then 4-5 hours on Low (saves time); strained the liquid before adding the potatoes to it (to eliminate the spices infiltrating and sticking to the veggies); and lined my baking pan with foil (as the glaze has a tendency to drip down and burn). Overall, I recommend this recipe highly--and plan to use it again next year for my Irish feast!
Made this tonight and got rave reviews! The glaze was delicious and changed the way I'll make corned beef from now on.
I've never had much luck cooking corned beef in crock pot, until tonite. The meat was SOOOOOOO tender & flavorful!!! I did add some leftover chopped onion to it. We just wanted some rhutabaga to along with, so I cooked that seperately & NOT in the meat juices. Will DEFFO make it this way again!!! THANKS for sharing!!!
10 stars!!! I finally was able to use my rainchecks from St. Patrick's day. Our stores ran out of the corned beef. So it was a belated corned beef dinner. I used baby carrots as I didn't want to bother peeling carrots and added a bottle guinness stout beer to the beef in the crock pot. So tender and flavorful and like all the other reviewers, I loved the glaze. Thank you!!
Great recipe. Took it to a potluck and everyone demolished it. Will definately make again.
This recipe was my very first ever attempt at cooking Corned Beef...I made this last night for our St. Patrick's Day dinner...and my whole family was blown away! Even the picky eaters for whom I secretly had a back meat for, just in case they wouldn't eat it, gobbled it up!!..5 stars all the way!
LOVED it! So easy and yet so good. The glaze easily made it the best corned beef I've ever had. I was nervous the spicy mustard would be too spicy as I like things milder, but it wasn't. I'm not sure I can wait until next year to have it again!
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.