For The Love Of Corned Beef

Happy St. Patrick’s Day!

As a special Thank you to our Blog and Facebook Fans, we are sharing our secret corned beef recipe! For years we have been asked how we make it and why it is so different than what they have had in the past. We have even won Non corned beef eaters over with our recipe! It is always so nice to hear people say “Wow! I never expected it to taste like this!” 🙂

So what is our secret you might ask? Well, besides being Very Irish, our secret with it is we let the meat cook for hours and hours on high in the crock pot. NEVER EVER BOIL! Boiling corned beef is how it is normally cooked and it is why so many people do not care for it. 😦

Making mouth watering Corned Beef is easy and it does not take very much to make it.

1 Crockpot

1 3 to 5 pound Corned Beef Brisket or Round with seasoning packet

1 to 2 pounds of Fresh Carrots

1 to 2 pounds of Red or Yukon Gold Potatoes

1 Head of Green Cabbage

1/2 to 1 cup of Brown Sugar

9 to 13 Hours of Cooking Time

If we are doing a big party and we need to lots, I will cook them overnight. If we are only doing 1, we put it in on high in the morning and let it cook for at least 8 hours if not 10 or 12. We add the veggies in about 1/2 through and let them cook. Once we take the meat out, we put it in a cast iron skillet and then drizzle some of the cooking water over the top. Next we put a layer of brown sugar on top and drizzle a little more cooking water and then another layer of brown sugar. We let it bake in the oven at 375 for about 30 minutes and baste it like you do a turkey with its juices every 10 minutes. Once the meat is taken out of the oven, place it on a serving platter and drizzle the brown sugar glaze over the top. Slice meat against the grain and serve with veggies and mustard or horseradish.