I have now made this Corned Beef twice… that says a lot since I usually like to experiment and see what other exciting things I can come up with. But after making it around St. Patrick’s Day I ran out and got more Corned Beef on sale so that I could cook it again when we were craving it after the March 17 Holiday. Luckily then when we had that craving recently – I was able to pull out this recipe and whip it up again (and finally take the photos to share with you!
Corned Beef doesn’t have to just be a “St. Patrick’s Day Recipe”, so remember to watch those sales and whip this up to enjoy any time of year.
p.s. remember that the leftovers from this Crock Pot Corned Beef are great on Rye with some Pastrami or even made into this totally delicious Corned Beef Soup a.k.a. known as Reuben Soup!
Crock Pot Corned Beef
from my favorite Crock Pot Website – 365 days a year!
- approx. 3 pounds corned beef (trimmed of fat)
- 1 tablespoon honey
- 2 tablespoons brown sugar
- 1 tablespoon prepared Dijon mustard
- 10 whole cloves (or you can use 1/2 teaspoon ground cloves)
Use a 6-quart slow cooker. Unwrap the corned beef, remove the seasoning packet, and (optionally: trim as much of the fat from the meat as you can, I usually just put the fat-side down when I cook it). In a small bowl: make a paste of the honey, brown sugar, mustard, and cloves. Rub this mixture on all sides of the meat. Place the meat into your crockpot, and cover. Cook on low for 8 to 10 hours (until meat pulls apart easily with a fork). Let sit for 15-20 minutes before slicing.
Slice as thinly as possible and serve with your favorites….
- Roasted Cabbage
- Red Potatoes
- Rye Bread
- Garlic Smashed Potatoes
- AND/OR whatever else you like!
Who ever said that doing dishes and cleaning up could not be as glamorous and delicious as the meal itself?
And I lave you with this, Today’s Question of the Day… What dish that is typically viewed as “seasonal” do you love eating all year round!?