Mustard Glazed Corned Beef |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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Best St. Patrick's Day Corned Beef Recipe I've ever had. Ingredients:
6 lbs corned beef brisket, with seasoning pkt |
1 medium onion, quartered |
1 celery rib, cut up |
1 liter large carrot, peeled & cut up |
2 garlic cloves, halved |
1/2 teaspoon peppercorn |
1 (14 1/2 ounce) can beef broth |
2/3 cup packed brown sugar |
2 tablespoons mustard |
2 tablespoons ketchup |
2 small heads of cabbage |
1/4 cup olive oil or 1/4 cup butter |
1 teaspoon salt |
1 teaspoon sugar |
1 (16 ounce) can baby carrots |
1/3 cup orange marmalade |
1 tablespoon orange juice |
1 teaspoon chopped parsley |
1/4 teaspoon salt |
Directions:
1. About 6 hours before serving, put first 7 ingredients in slow cooker on high for 3 hours Turn to low for 2 additional hours Remove and let rest for 15 minute Slice meat and arrange on oven-proof dish. In bowl mix brn. sugar, mustard and kethchup. Spread on top and between meat slices; bake 20 minute at 350 degrees, until glaze is browned.
2. Sauteed Cabbage: Slice cabbage in chunks. Add salt and sugar. Saute until cabbage is tender-crisp.
3. Orange Baby Carrots: In pan over med. heat, melt marmalade, add orange juice, parsley and salt to boiling. Add baby carrots (drained), until heated through. Arrnge on large platter and serve.
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