I cooked this in the crock pot like I do every year, but added a glaze to the final product. It was awesome!! Loved how the edges got all crispy. I highly recommend this for you St. Patrick’s Day menu, or for anytime of the year!
Usually I also cook the cabbage in the crock pot, but I tried something different with that as well…Roasted Cabbage with Lemon.
1 medium onion, cut into wedges
6 medium red potatoes, quartered
1 pound carrots, cut into 1/2-inch wide sticks
3-4 cups water
3 garlic cloves, minced
1 bay leaf
2 Tbsp sugar
2 Tbsp cider vinegar
1/2 tsp pepper
1-3 lb corned beef brisket with spice packet, cut in half
1/3 cup marmalade
2 Tbsp honey
1 Tbsp brown sugar
1 Tbsp Dijon mustard
2 Tbsp grainy mustard
- Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Add more water if necessary to cover vegetables. Top with brisket.
- Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf and meat.
- Combine the marmalade, honey, brown sugar, Dijion, and grainy mustard. Set aside.
- Preheat oven to 375 degrees. Line a broiler pan with foil, then place the corned beef on top. Spread it with the glaze (reserving excess for serving) and bake for 10 minutes. Remove from the oven and let rest for 5-10 minutes before slicing. Serve topped with extra glaze.