• 720minutes
  • 1643calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 lbs corned beef , with included seasoning packets (buy the cheapest cut, the fattier cuts have more flavor)

  2. water , to cover

  3. 1 onion , quartered

  4. 2 bay leaves

  5. 2 minced garlic cloves

  6. 2 lbs baby red potatoes , whole

  7. 1 lb baby carrots

  8. 1 head cabbage , green, quartered

  9. 1 cup light brown sugar

  10. 1/4 cup gulden's spicy mustard

Instructions Jump to Ingredients ↑

  1. Cover; Place first 4 ingredients in crock-pot. DO NOT add vegetables. Cook on LOW 11 hours (get up early :).

  2. Remove meat and transfer liquid to another large pot.

  3. To the reserved liquid add potatoes.

  4. 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.

  5. Meanwhilem, mix glaze ingredients. Spread glaze evenly over cooked brisket and bake meat (uncovered) for 30 minutes in oven at 350 degrees.

  6. This should be done about the time the vegetables are cooked through.

  7. I serve this with Irish soda bread and of course -- beer.

  8. (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).


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