Crock Pot Glazed Corned Beef Brisket Food

BROWN SUGAR AND MUSTARD GLAZED CORNED BEEF

Steps:

• Rinse off the brisket under running water.
• Trim off excess fat.
• Place in large stock pot and cover with water. AT this point you may use the seasoning packet that came with the corned beef.
• Bring to a boil.
• Lower the heat to simmer.
• Cook about 3 hours until very tender (skimming fat as necessary). Add more water if needed to keep covered.
• CROCK POT DIRECTIONS: If desired, cook corned beef in crock pot until tender. Continue on past this point.
• Preheat oven to 325º.
• In a sauce pan, combine the brown sugar and 1/2 cup water. Bring to a simmer over medium-high heat.
• After about 5 minutes, stir in mustard.
• Continue simmering another 2-3 minutes.
• Place the brisket on a rack in a roaster.
• Thinly coat meat with glaze.
• Put in oven and bake for 30 minutes, reglazing every 10 minutes.
• Remove from oven and let rest at least 15 minutes.
• Slice thin to serve.

SLOW COOKER GLAZED CORNED BEEF & CABBAGE

Steps:

• Layer the potatoes 1/2 cup celery and ½ cup carrots in the bottom of slow cooker. Place corned beef on veggies. Add garlic and packet of seasoning that comes with the corned beef. Add beer and water until meat is covered. Cover and cook on LOW for 8-9 hours (or HIGH for 4-5 hours).
• Just prior to corned beef being done, melt butter in small saucepan -- add water and brown sugar. Heat over medium-high heat. After about 5 minutes, stir in mustard. Simmering another 2-3 minutes. Pour in dish and set aside.
• When corned beef is ready, remove and place on cookie tray and tent with foil. Place large pot in sink with colander inside. Pour out the slow cooker ingredients saving both liquid and potatoes. Discard cooked carrots and celery. Preheat broiler. Place pot of liquid on stove on medium-high until boiling. Boil the remaining carrots and celery for 3 minutes then add cabbage and boil for 3 minutes. Remove from heat and drain liquid.
• Remove foil tent. Brush glaze on top of corned beef and broil on low, 6-inches from the element for 30 minutes adding glaze every 10 minutes. Always keep an eye on the broiler to avoid burning. After 30 minutes remove corned beef and place on cutting board. Cut corned beef across the grain. Serve with veggies and honey mustard sauce.

CROCK POT CORNED BEEF DINNER

Steps:

• 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).

SLOW COOKER CORNED BEEF-STYLE BRISKET

Steps:

• Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours.
• Rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
• To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.

CORNED BEEF BRISKET IN RASPBERRY VINAIGRETTE (CROCK POT)

Steps:

• - Cut the onion and bell peppers into bite size pieces.
• - Remove as much Fat from the meat as possible. (I like to boil it and give it to my dog).
• - Throw everything into the crock pot on low for 8 hours or high for four.
• - Make your rice as directed.
• - Serve over rice.

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
• Transfer the corned beef into a 6- to 8-quart slow cooker with the fat cap facing up. Add the wine and the spices from the packet. Cook on high for 4 hours.
• Reduce the heat to low. Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef. Lay the cabbage wedges on top. Cook on low for 4 hours, or until the vegetables and beef are tender. (A paring knife should slip easily into the beef, though the meat shouldn't be falling apart.)
• Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the slow cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
• Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

CORNED BEEF DINNER - CROCK POT

Steps:

• Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary.
• Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top.
• Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard.
• Pour over brisket, cover pot.
• Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
• To serve, discard cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favourite mustard.