Crock Pot Glazed Corned Beef Brisket braises easily in the crock, then finishes with a sweet and tangy glaze under the broiler.

Crock Pot Glazed Corned Beef Brisket

by Sue Lau | Palatable Pastime

I will admit that most times I make corned beef, I do it as a New England boiled dinner with new potatoes and sliced cabbage. But after awhile I do like to have something different. Those who know me also know I am fond of reuben sandwiches and like to grill those up whenever I have the chance–always with extra cheese!

For St. Patrick’s day, corned beef is always on sale so it is a good and economical idea to plan some as part of your menu whether you feel Irish or not.

This recipe makes good use of the crock pot and is really easy to put together. The glaze is also simply whisked together, and is simple to set on the meat under the broiler. The result is deliciously flavorful tender beef with a sweet heat. The leftovers (who said there will be any?) are always good for those reubens I was mentioning, should you want something else.

I do use a whole grain “old-style” or “anciennes” type of dijon in this- it is mostly mustard seed and makes for a most attractive glaze. There are several brands you can pick up depending on your area- I know Maille makes a good one.

I do hope you enjoy- it seems Spring might finally be showing her face where we live. The patio door is open as I type and I plan to get out and enjoy the rest of the day.

They are warning of snow on Wednesday. It needs to go take a hike!

~Sue

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Crock Pot Glazed Corned Beef Brisket

Crock Pot Glazed Corned Beef Brisket

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Total Time 8 hours hrs 20 minutes mins

Course Main Course

Cuisine American

Servings 4

Equipment

• 1 Crock Pot (slow cooker)

Ingredients

  

1x2x3x

• 3-5 pound corned beef brisket (if using larger brisket, double the glaze but not the cooking water)
• 1/2 cup water
• 1 teaspoon honey
• 1 whole garlic (cloves separated and peeled)
• 1 medium onion (peeled and sliced)
• black pepper to taste

Glaze:

• 1/4 cup honey
• 1 tablespoon coarse grind dijon mustard (seedy type)
• 2 teaspoons prepared horseradish
• 1/2 teaspoon soy sauce
• 1/2 teaspoon Worcestershire sauce

Instructions

 

• Rinse corned beef and set aside; discard seasoning packet if there is one.
• Stir honey into water until it dissolves.
• Place sliced onion and peeled garlic in the bottom of an oblong crock pot; top with brisket fatty side down and pour honey water over all.
• Cover and cook on low for about 8 hours until meat is tender and can be pulled with a fork.
• Preheat broiler to 500F and place oven rack to upper third of oven.
• Lift out corned beef as one piece and place it on a baking sheet lined with nonstick foil; trim away any fat, etc. Put the onion & garlic around the meat.
• Whisk together ingredients for the glaze and brush onto the top of meat (I used a silicone basting brush to do this).
• Place under broiler for one minute and remove.
• Carefully turn meat over and brush glaze on  the other side. Broil again for one minute. (You can stop here or continue to apply glaze to alternating sides of the brisket and broil until it is used up)
• Let meat sit quietly ten to fifteen minutes, then slice the meat across the grain and serve with additional mustard or horseradish if desired.

Notes

From the kitchen of palatablepastime.com

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