While in the supermarket the other day, I noticed a great sale on corned beef. All of us like corned beef, so I figured I’d take advantage of the sale and buy a corned beef brisket. Corned beef sales increase as Saint Patrick’s Day approaches, but it’s a wonderful main dish to serve at any time of the year.
Most corned beef recipes require you to boil the meat before placing it in the oven to finish. To me, it’s just an extra step I don’t want to be bothered with, so my solution is to toss everything into my slow cooker with a wonderful sauce and let it slow cook all day.
I usually use a brisket weighing about 3 pounds. You may need to adjust the cooking time based on the size of your brisket. You can also throw potatoes and other veggies into the slow cooker for a complete meal. You can serve the meat without placing it in the oven, but I like to have a sweet crust on top of my brisket so I broil it before serving.
Wondering what to do with the leftovers? Make a yummy Rueben sandwich by piling the corned beef on bread and topping with Swiss cheese and Thousand Island dressing.
Sweet and Hot Corned Beef Brisket
1 corned beef brisket
1 cup apple juice
1 cup ketchup
1 cup brown sugar
½ cup bourbon (may use ginger ale as a substitute)
1 tablespoon mustard
1 ½ teaspoons red pepper flakes
In a medium sized bowl, combine the apple juice, ketchup, brown sugar, bourbon, mustard, and red pepper flakes.
Place the brisket into the Crock Pot and pour the sauce over it. Cook on low for 6 hours or on high for 4 hours.
Just before serving the brisket, remove it from the Crock Pot and place in it a baking dish. Transfer the sauce to a pot and bring it to a boil. Add a teaspoon or two of cornstarch to thicken it. Baste the corned beef with the thickened sauce and place under the broiler for 3-4 minutes. Basting may be repeated as many times as you wish.
When ready to serve, slice the meat across the grain and drizzle with the remaining sauce.
Photo courtesy of stu_spivack/Flickr
© 2008 – 2014, Andrea Thorpe. All rights reserved.