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Nutrition Facts
Serving Size 1 (1121g) Recipe makes 4 servings
Calories 1640
Calories from Fat 785		(47%)
Amount Per Serving		%DV
	Total Fat 87.3g	134%
	Saturated Fat 28.9g	144%
	Monounsaturated Fat 42.2g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 444mg		148%
Sodium 5488mg		228%
Potassium 2701mg		77%
Total Carbohydrate 121.9g		40%
	Dietary Fiber 13.2g	52%
	Sugars 69.9g
Protein 92.0g		184%
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Crock Pot Corned Beef Dinner

Recipe #158342 | ½ day | 1 hour prep | add private note

⁽³⁸⁾ RATE IT NOW Print Recipe

By: Shabby Sign Shoppe
Mar 2, 2006

The one and only way I prepare Corned Beef. The glaze makes a yummy topping and this will melt in your mouth! I am ALWAYS asked for this recipe, usually by friends that don't like corned beef.

SERVES 4 (change servings and units)

Ingredients

4 lbs corned beef, with included seasoning packets (buy the cheapest cut, the fattier cuts have more flavor)
water, to cover
1 onion, quartered
2 bay leaves
2 minced garlic cloves
2 lbs baby red potatoes, whole
1 lb baby carrot
1 head cabbage, green, quartered

GLAZE

1 cup light brown sugar
1/4 cup gulden's spicy mustard

Directions

1
Cover; Place first 4 ingredients in crock-pot. DO NOT add vegetables. Cook on LOW 11 hours (get up early :).
2
Remove meat and transfer liquid to another large pot.
3
To the reserved liquid add potatoes.
4
Cook on medium high stove top for 20 minutes and then add carrots, cook five minutes more, add cabbage and cook an additional 20 minutes.
5
Meanwhilem, mix glaze ingredients. Spread glaze evenly over cooked brisket and bake meat (uncovered) for 30 minutes in oven at 350 degrees.
6
This should be done about the time the vegetables are cooked through.
7
I serve this with Irish soda bread and of course -- beer.
8
(Note *** #8 corned beef feeds 6 adults and 5 kids, also prepare 5# potatoes, 2 # carrots and 2 heads cabbage and double glaze. It looks like a lot when you have it uncooked but meat shrinks about half once cooked. *** There will be leftovers, but you'll be happy then next day! otherwise if you are making this recipe for 1-4 people, stick to original recipe).

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Featured Reviews for This Recipe

From: susie61

On Oct 27, 2009

the glaze is the best!!!

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From: SPrins

On Oct 25, 2009

FABULOUS recipe!! The glaze was yummilicious and the whole thing just got better as it sat. Thanks so much for sharing!! :O)

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From: Chef #404587

On Dec 10, 2006

I signed up for an account here just so I could comment on this! I was having my parents and family over for dinner and wanted to do something different, so I thought an Irish theme...I picked this recipe because of all the good reviews. I was very worried about the cabbage stinking up the house, but my husband encourage me to go for it anyway. Then I told my mom and dad what I was making and they were like "oh no!!" so I was terrified! Anyway I did it, and it turned out awesome. Everybody liked it - most guests had seconds, and the cabbage didn't even stink anything up at all. Hooray!

18 people found this review helpful

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From: ChefWendyMG

On May 2, 2007

Wholy cow this is good!! I have made corned beef many times but really enjoyed this recipe. I almost messed it up though. I started it at 5:30 a.m.(got up early like recipe said). At 9:30 got to thinking about it as it was smelling so good. I remembered the recipe saying something about garlic, onion, bayleaves. In my 5:30 daze and confusion I did not add it to the crockpot, it is not listed in the directions to add those ingredients so I forgot about them. I did add them at 9:30 & it still worked out. I cooked for 9 hrs as it was getting a little dry. I also used regular red potato chunks and regular carrots. I passed melted butter to top the veggies. Made 1/2 the glaze just for my meat and thought it tasted icky so I only put a spoonful on. Oh was I wrong. Once cooked the glaze ROCKS! Thanks Shabby!

16 people found this review helpful

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