You know, I know I’m late making this post but, I just really had a busy weekend. Yesterday, I decided to jump on it and get it done. This easy recipe for corn beef is what we’re talking about today. I found the recipe in the paper last week. Adapted from “Not Your Mother’s Slow Cooker Cookbook” by Beth Hensperger This really was the first time I had cooked a corn beef and I really love to eat them on rye mustard and mayo you know what’s up. I really hope the next time you decide to cook corn beef for yourself, that you check out this recipe. So, let’s get started.
Ingredients
1 3 1/2 – to 4 pound corned beef brisket
with seasoning packet, rinse well, trim
off excess fat
2 bay leaves
8 black peppercorns
2 allspice berries
1 small cinnamon stick
1 teaspoon yellow mustard seeds
2 dried chilies de arbol, optional
Glaze
1 cup firmly packed dark brown sugar
1 tablespoon Dijon mustard or dry mustard
1/4 cup molasses
1/2 cup bourbon
Place the corned beef in a slow cooker. If the meat is too big to lie flat, cut it in half and stack the pieces one atop the other. Add water to just cover the brisket. Add the bay leaves, peppercorns, allspice, cinnamon, mustard seeds and, if using, the chilies. Cover and cook on the low setting for 9-11 hours.
Meanwhile, combine all the glaze ingredients and refrigerate until ready to use.
When the brisket is done, preheat the oven to 375 degrees. Line a sided baking sheet with foil. Spray it with nonstick spray or brush with oil. Place the brisket on the foil and brush with the glaze. Turn it over and brush the other side, coating the entire surface. Bake for 20 minutes; baste every so often with any leftover glaze.
Remove from the oven, and let rest a few minutes before slicing against the grain. Serve with colcannon, champ or roasted potatoes and carrots and cooked cabbage if desired. You can also check out Frugal in WV for another great easy recipe.
And that’s all there is to it. Heck your cooking it in the slow cooker so you know, it can’t be hard at all. Well, I’m on my way to fix me another big sandwich. Give this a try next time your taste buds call for corn beef, and always remember, KEEP IT SIMPLE!
Cooking Lady
