Crock Pot Corned Beef Dinner

"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."
photo by PWatt photo by PWatt
photo by PWatt
photo by brealforreal photo by brealforreal
photo by PWatt photo by PWatt
photo by PWatt photo by PWatt
Ready In:




  • 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).

Questions & Replies

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  1. 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.
  2. 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!
  3. 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!
  4. Crazy good! I've been making corned beef dinners for years but tried this recipe this year and everyone said it was the best ever! Such tender meat - wow! And the glaze really is perfect! My only complaint is that there are no leftovers! :)<br/><br/>***Made it again! (April, 2013) Just as delicious as the first time. Yumm!! Thanks again.
  5. This recipe was amazing. I was a little leery of the brown sugar and mustard glaze but OMG delish! This is my best one yet. My granny passed last month but had she still been living, she'd have loved it! Thanks for getting me away from some of the flavors I don't typically like in corned beef. This was an absolute delight. It's now my go to recipe!


  1. 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!


<p>I'm a WAHM of 2. I paint and sell my original shabby and primitive signs in my online stores called the Shabby Sign Shoppe. Keeps me busy and helps keep the roof over our heads, but takes away from two favorite pastimes--cooking and working in the yard.</p> <p>To be in the kitchen uninterrupted is my form of relaxation and I try to get in there and cook at least 2-3 good meals a week. I'm trying to get healthier with cooking, but it is so hard with all these amazing recipes shouting Make Me, Make Me. I discovered Recipezaar in 2002. I tell EVERYONE about it and it's definately my go-to recipe site. Other sites pale in comparison.</p> <p>Whenever I search for a recipe, Recipezaar never lets me down. I typically ONLY try 5 star recipes, but sometimes will try unrated ones if I am feeling frisky and the recipe is from a chef I'm familar with. Kittencal, MizzNezz and Wildflour are 3 of my favorites.</p> <p>Diehard foodies tend to annoy. I should know because I used to be one! Culinary school will do that to you, but it's just not living in the real world.</p>
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