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Written in food: St. Patty's Corned beef and Veggies with Marmalade-Mustard Glaze



Recipe Name: St. Patty's Corned beef and Veggies with marmalade-Mustard Glaze

Image and recipe found in book: America's Best Slow Cooker Recipes

Written by: Donna Marie Pyre


Baking Sheet serves 8 to 10


4 to 6 potatoes, peeled and quartered 4 to 6

4 to 6 Carrots, peeled and cut into 2-inch (5 cm) chunks 4 to 6

2 onions, cut into quarters 2

1 4 lb (2kg) corned beef brisket 1

1 bottle (12 oz [341 mL]) strong beer

2-4 whole cloves 2-4

1 tsp whole pepper corn 2 to 4

1 tsp brown sugar 15 mL

water

1 small cabbage, cut into wadges 1


Marmalade Glaze

1/2 cup orange marmalade 125 mL

2 tbsp dijon mustard 25 mL

2 brown sugar 25 mL


1. in slow cooker, combine potatoes, carrots and onions. Add corned beef, beer, cloves, peppercorns and brown sugar. Pour in enough water to cover meat and vegetables.


2. Cover and cook on low for 10 to 12 hours or on high for 6 to 8 hours. Remove meat from cooking liquid and place on baking sheet. Transfer vegetables to platter and keep warm.


3 Pour cooking liquid into a large pot over medium-high heat. Taste and, if too salty, discard some of the liquid and replace it with fresh water. Repeat until saintliness is to your taste. Secure cabbage wedges with toothpicks and add to cooking liquid. Bring liquid to a boil; reduce heat and simmer for 15 minutes or until cabbage is tender.


4. Marmalade glaze: in a bowl combine marmalade, mustard and brown sugar. Spoon over corned beef and place under a preheated broiler, 6 inches (15 cm) from heat source. Cook for about 2-3 minutes.


5.Thinly slice beef against the grain and place on platter with vegetables. Add cabbage wedges to platter and serve with additional mustard.


What better way to celebrate the middle of March than with a succulent corned beef and all the trimmings?


Tip

I use a large (5-6 qt) slow cooker for this recipe. If you have a smaller (3 1/2 to 4 quart) cooker, cut the brisket in pieces to fit.


Because the cabbage is cooked separately after meat is finished, it doesn't impart its strong flavor to the other vegetables.


What are some of your favorite St. Patrick's day recipes? Did you try this one? What did you think? Share with us in the comments.





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