Tuesday, March 20, 2012

Glazed Corned Beef Recipe

So St. Patrick's Day has one awesome perk for our household. It means Corned Beef Brisket is on sale enough for us to be able to afford one. I wait all year to make this recipe.

You'd think I would get smart one year and buy more then one and keep the extra in our deep freeze to pull out and liven up our weekly menu sometime. I never seem to think of that till it's too late. Oh well.

Anyways I thought I'd share my family's recipe with you.

Glazed Corned Beef

Corned Beef Brisket (I usually get 2-3 lb, but whatever fits in your crockpot will do) 
2 onions; cut into 1/8's 
6 carrots; peeled & cut
3-4 celery stocks; cut into 1/3's

6-8 red potatoes; peeled & cut in half or quartered depending on the size
1 small head of cabbage; cut into 1/8's

6 T. brown sugar
1 T. ketchup
1 T. prepared mustard

Place corned beef, all it's juices & spice packet (which comes in the package of corned beef) into your crockpot. Fill with water just so that the brisket is covered. Add your onions, carrots & celery on top & around the brisket. Cook for 12 hours on Low or 6 hours on High. 

After cooking in your crockpot remove the veggies & meat. Pour the liquid from the crockpot into a large pot. Bring to a boil on the stove. Add your potatoes & cabbage, it's ok if the cabbage isn't submerged in the liquid. Cover and cook until potatoes & cabbage are tender. About 15-20 minutes mattering on the size of your potatoes. 

Preheat your oven to 350 degrees. Slice meat & place to one side in a 9"x13" pan. Place onions, celery & carrots at the other side in your 9"x13" pan. Mix up your glaze ingredients & spoon over meat & veggies. Bake at 350 degrees for 20 minutes. 

There you have it! This was always the way my mom made it for our family growing-up. It's honestly the only way I enjoy corned beef. Hope you enjoy it too!

P.S. I meant to take a picture of it, but totally spaced it! You'll just have to imagine. 

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