I make corned beef every year for this very occasion. I absolutely loved homemade corned beef – by itself, piled high on sandwiches or in a breakfast hash. Slow-simmered corned beef is extremely (and I mean EXTREMELY) tender and flavorful!
I saw this recipe on Oleander and Palm and knew I had to try it. Man, let me tell you that this recipe is a KEEPER! Jot this one down folks…
If that weren’t convincing enough, I always put beer in my crock pot with corned beef. It is an Irish holiday right? I also don’t bother peeling the carrots if I add them to the pot. They’re in there long enough that I feel like I lose a lot of those carrot nutrients if I do. Plus I’m a fan of the rustic food look.
4 pounds raw corned beef brisket with spice packet
1 cup honey
1 cup whole grain mustard
Rinse your brisket and pat dry. Place the onion, brisket and seasoning packet in a slow cooker, add your beer and cover with water.
Cook the brisket for 8 hours on low. Just before you're ready to eat, heat the broiler to high heat. Trim off any fat on the exterior of brisket. Carefully remove the brisket from the crock pot and place it in a baking dish.
Mix together the honey and mustard and pour directly over the top of the brisket, coating evenly. Broil for 5-7 minutes or until the glaze begins to brown and caramelize. Slice and serve.
Add 1 pound large carrots (cut into 2-inch pieces) and 10 baby red potatoes (quartered) into your crock pot for a delicious side dish. Add 1/2 head cabbage (cut into wedges) about an hour before the brisket is done.