Nothing says St. Patrick’s Day quite like corned beef. With only five ingredients you can make this delicious glazed version in your slow cooker.
Place the corned beef in the slow cooker crock and sprinkle pickling spices over the meat, then cover with water. We used the pickling spices that come packaged with the corned beef at the grocery store but you could also use your favorite brand of pickling spice or even a homemade version for this recipe.
Cook the corned beef on HIGH for 5 hours or LOW for 10 hours. Once the meat is done, remove it from the slow cooker and spread the brown sugar and mustard mixture on top. Broil for about 5 minutes or until the glaze is bubbly and golden brown. Add another layer of the mustard mixture and repeat until the glaze is thick.
The sweet glaze is a welcomed contrast to the salty corned beef. Serve with sauerkraut and your favorite Irish Stout for a meal perfect for any St. Patrick’s Day celebration. If the luck of the Irish is with you, you might even have enough leftover corned beef to make reuben sandwiches later in the week.
- 3 to 3 1/2 pound corned beef brisket
- 1 tablespoon pickling spices
- 1/2 cup packed light brown sugar
- 1/4 cup brown mustard
- Rinse corned beef and place in slow cooker crock.
- Sprinkle pickling spices over meat and cover with water.
- Cover slow cooker and cook on HIGH for 5 hours or LOW for 10 hours.
- Heat broiler on LOW.
- Remove corned beef from slow cooker. Place on boiler rack.
- In a small bowl, stir brown sugar and mustard. Spread half of the mixture over top of corned beef.
- Broil about 6-inches from heat for 5 minutes or until mustard mixture is bubbly and golden brown. Repeat glaze and broiling.
- Let stand 10 minutes before cutting against the grain. Place on serving platter.
- TEST KITCHEN TIP: Substitute packet of pickling spice that comes with your corned beef for 1 tablespoon pickling spice.
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