Slow cooker corned beef can’t get much better, but how about glazing it with a mixture of honey, orange marmalade, and mustard?
I cooked this in the slow cooker like I do every year, but added a roasting step to finish it off topped with a glaze made of honey, orange marmalade, and mustard. 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 which you can definitely add if you have room in your slow cooker, but I tried something different this year…Roasted Cabbage with Lemon (or roasted cabbage with smoked paprika).
CORNED BEEF WITH HONEY MARMALADE MUSTARD GLAZE
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
3 lb corned beef brisket with spice packet
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.
Post updated 3/17/19, picture above is the original.