Best 8 Corned Beef With A Plum Glaze Slow Cooker Recipes

GLAZED CORNED BEEF DINNER

Steps:

• Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, orange peel and contents of spice packet. , Cover and cook on low for 8-9 hours or until meat and vegetables are tender. , Using a slotted spoon, transfer corned beef and vegetables to a 13-in. x 9-in. baking dish. Discard orange peel. , Combine the orange juice concentrate, honey and mustard; pour over meat. Bake, uncovered, at 375° for 15-20 minutes, basting occasionally.

GLAZED CORNED BEEF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
• In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
• Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
• Slice corned beef across grain and serve.

CORNED BEEF

Steps:

• Place the water in a large 6- to 8-quart stockpot along with the salt, sugar, pink salt, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves, and ginger. Cook over high heat until the salt and sugar have dissolved.
• Remove from the heat and add the ice, stirring until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45°F. Once it has cooled, place the brisket in a 2-gallon zip-top bag and add the brine. Seal and lay flat inside a leak-proof container, cover, and refrigerate for 5 days. Check daily to make sure the beef is completely submerged and stir the brine. I like to flip the bag and give the brine a quick massage every day, but that's just me...
• After 5 to 10 days, remove from the brine and rinse well under cool water.
• For slow cooker: Place the brisket into a large slow cooker, add the onion, carrot, and celery, and cover with 1 inch of water, about 2 quarts. Cover and cook on high for 8 hours.
• For stovetop: Place the brisket into a large pot, add the onion, carrot, and celery, and cover with 1 inch of water, about 2 quarts. Set over high heat and bring to a boil. Reduce heat to low, cover, and gently simmer for 2 1/2 to 3 hours, or until the meat is fork tender.
• Remove from the pot and thinly slice across the grain. Serve on toasted rye bread or in corned beef and cabbage. Store any uncut leftovers in the cooking liquid.

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
• Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
• Whisk together the sour cream, horseradish and mustard in a small bowl.
• Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
• Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

SLOW COOKER CORNED BEEF

Steps:

• Place CORNED BEEF and contents of the seasoning packet in the slow cooker. Add GARLIC, BAY LEAVES, BEER, and WATER.
• Cover and cook on LOW setting for 6 hours.
• Place CARROTS and POTATOES in the liquid around the corned beef brisket. Stack CABBAGE wedges on top of the brisket.
• Cover the slow cooker and continue cooking on LOW until veggies are fork-tender (about 2 hours, depending on your cooker).
• Insert an instant-read thermometer in the corned beef to confirm 190°F internal temperature. If it needs more time to reach this temperature, transfer the cooked carrots, cabbage, and potatoes out of the cooker to prevent overcooking. Cover the cooker and continue slow cooking the corned beef.
• To serve, transfer the corned beef out of the cooker. Slice it against the grain and serve with cooked vegetables.
• To store, allow corned beef and vegetables to cool completely. Refrigerate up to 5 days in an airtight container.

CORNED BEEF WITH A PLUM GLAZE (SLOW COOKER)

Steps:

• Place the first five ingredients in to a large slow cooker, then pour over enough cold water to cover meat.
• Cook on low for 7-9 hours or high for 4-6 hours until meat is tender.
• Remove meat when cooked and put on serving plate.
• Pour the plum glaze over entire piece of meat and slice to serve.
• Plum Glaze.
• Combine all ingredients for the plum glaze in a small saucepan and bring to the boil.
• Let simmer for 2-3 minutes to reduce to a thick glaze.
• Pour over meat before slicing.

SLOW-COOKER CORNED BEEF RECIPE

Steps:

• Cut carrots lengthwise, then crosswise in half; place in slow cooker sprayed with cooking spray. Top with potatoes, Brussels sprouts and meat.
• Mix mustard, pepper and 1/2 cup water until blended; pour over meat. Cover with lid.
• Cook on LOW 8 to 9 hours (or on HIGH 5 to 6 hours).
• Use fork or slotted spoon to transfer meat and vegetables to platter; cover to keep warm. Pour liquid from slow cooker into saucepan. Bring to boil. Stir in combined cornstarch and remaining water; cook and stir 2 to 3 min. or until sauce is thickened. Spoon over meat and vegetables.

SLOW-COOKED CORNED BEEF

Steps:

• In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.