Prep 30 mins
Cook 6 hrs
Best St. Patrick's Day Corned Beef Recipe I've ever had.
- 6 lbs corned beef brisket, with seasoning pkt
- 1 medium onion, Quartered
- 1 celery rib, cut up
- 1 liter large carrot, peeled & cut up
- 2 garlic cloves, halved
- 1⁄2 teaspoon peppercorn
- 1 (14 1/2 ounce) can beef broth
- 2⁄3 cup packed brown sugar
- 2 tablespoons mustard
- 2 tablespoons ketchup
- 2 small heads of cabbage
- 1⁄4 cup olive oil or 1⁄4 cup butter
- 1 teaspoon salt
- 1 teaspoon sugar
Orange Baby Carrots
- 1 (16 ounce) can baby carrots
- 1⁄3 cup orange marmalade
- 1 tablespoon orange juice
- 1 teaspoon chopped parsley
- 1⁄4 teaspoon salt
- About 6 hours before serving, put first 7 ingredients in slow cooker on high for 3 hours Turn to low for 2 additional hours Remove and let rest for 15 minute Slice meat and arrange on oven-proof dish. In bowl mix brn. sugar, mustard and kethchup. Spread on top and between meat slices; bake 20 minute at 350 degrees, until glaze is browned.
- Sauteed Cabbage: Slice cabbage in chunks. Add salt and sugar. Saute until cabbage is tender-crisp.
- Orange Baby Carrots: In pan over med. heat, melt marmalade, add orange juice, parsley and salt to boiling. Add baby carrots (drained), until heated through. Arrnge on large platter and serve.
I also used only the glaze portion of this recipe and it was delicious! I would like to try the cabbage part... well the whole thing looks great. Thank you!
This review is only for the glaze and cabbage, which were great. I slow-cooked my corned beef on low for 10 hours, then glazed it and browned it in the oven at 450 for about 8 minutes. This worked out really well, because I roasted potatoes, carrots and shallots at that temp. While the brisket and potatoes were getting done, I sauteed the cabbage on the stove. My once-a-year corned beef and cabbage dinner was really delicious!
I only used the glaze part of this recipe on a crock potted corned beef, and I also didn't bother slicing it before putting it back in the oven with the glaze. It was fantastic -- everyone loved it and I will do this from now on with my corned beefs. It's the same difference as a plain ham (yummy as is) vs. a glazed ham (even yummier, and cuts some of the saltiness).