It’s Time for Corned Beef!
Posted by Andrea
St. Patrick’s Day is next week, so the area supermarkets have great sales on corned beef. The four of us like corned beef, so I figured I’d take advantage of this week’s supermarket sale and buy a corned beef brisket.
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 Crock Pot with a wonderful sauce and let it slow cook all day.
I realize Tasted Tested Tuesday was yesterday and I suppose a well planned blogger would have posted the recipe then! But, I figured someone might enjoy this recipe now. Plus, I didn’t want to wait until next Tuesday to post it. Okay, enough of the excuses…here’s the recipe.
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.
My notes: 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 Crock Pot 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.
Tags: corned beef, Crock Pot, recipe, slow cook, St. Patrick's Day
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