Corned Beef with Blackberry Mustard Glaze

Last year I made a marmalade glaze for the corned beef and it rocked my world to the point where when planning the menu for this year’s St. Patrick’s Day feast I didn’t want to try a different version. Especially when contemplating a blackberry glaze. Berries on beef? But I took a chance and was glad I did!

Although I do have to admit that the marmalade glaze still is #1 for my corned beef, the blackberry glaze was still very delicious. Who knew I could like berries with my meat? This corned beef was served with carrots, roasted cabbage (recipe shared tomorrow) and herbed potatoes.

Maggie also brought over Guinness bread complete with glorious honey butter, and Sarah made a reuben dip for the appetizer while waited for the rest of the food to be ready. I nearly spoiled my appetite with that dip – amazing!

A quick mom update – she is still enjoying her cake pops (that woman has serious restraint which I did not inherit) and recovering from surgery. Says she still feels weak and bumps into things while walking but her headache pain has lessened. Hopefully things will look good at her next check-up!

CORNED BEEF WITH BLACKBERRY MUSTARD GLAZE

Serves 5-6

Ingredients:

CORNED BEEF

1 (4-5 lb.) corned beef

1 onion, peeled and quartered

8 whole cloves

4 cloves garlic, minced

3 sprigs fresh thyme

3 bay leaves

1 Tbsp whole black peppercorns

6 carrots, peeled, and chopped into 4-inch pieces

GLAZE

1/2 cup blackberry preserves, or favorite flavor of preserves

2 Tbsp Dijon mustard

2 Tbsp brown sugar, packed

1 Tbsp soy sauce

1/2 tsp freshly-ground black pepper

Directions:

  1. Use a sharp knife to carefully trim off the excess fat on the corned beef.
  2. Place the onion and carrots in a 5-qt. slow cooker. Add cloves, garlic, thyme, bay leaves and peppercorns. Place corned beef on top and add water to cover.
  3. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
  4. In a small saucepan, whisk the glaze ingredients together until combined, and bring to a boil over medium-high heat.  Continue to boil  until the mixture has slightly reduced and thickened, about 7-10 minutes.
  5. Remove the beef and carrots, and set the carrots aside.  Place the beef on an aluminum-foil covered baking sheet.  Brush with glaze, then place under the broiler for 5-7 minutes, until the glaze begins to caramelize.
  6. Remove from oven, and let the corned beef sit for at least 10-15 minutes before carving.  Brush with additional glaze if desired.  Serve with roasted cabbage, herbed potatoes and carrots if desired.

Source: Adapted from Gimme Some Oven.

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