Cranberry Corned Beef In Slow Cooker

Slow Cooker Cranberry Corned Beef 3 Ingredients. This is something my sister begs me to make every March. An extra bit of zesty flavor to the traditional roast and only 3 ingredients.
Full recipe

Slow Cooker Cranberry Corned Beef 3 Ingredients.
Servings: 6-8

Ingredients

• 3-4 lb brisket corned beef (including brine, including spice packet removed)

• 1 (14-16 ounce) can cranberry jellied sauce.

• 1/4 cup Dijon mustard

Cranberry Corned Beef: Directions

1. Take off the packet of corned beef brisket and dump out the spice packet. Rinse the meat under a small stream of cool water to get away the excess brine and dry it on paper towel. Put brisket with the fat in the bottom of a large slow cooker.

2. Pour the jellied cranberry sauce and the Dijon mustard in a medium bowl. Break the cranberry sauce using a fork or a whisk until it is fairly smooth and well mixed with the mustard.

3. Evenly pour the cranberry-mustard mixture over the corned beef, and spread it with a spatula or the back of a spoon to make sure the top of the brisket is well covered. The mixture will become melted and thin as it cooks forming a sauce in the bottom of the slow cooker.

4. With the top, place the slow cooker into the microwave and cook on LOW between 8-10 hours or on HIGH between 4-5 hours, until the corned beef is so tender and can be easily pulled apart using a fork. Do not open the lid too frequently to allow the heat and moisture to escape.

5. Upon cooking the brisket, it is important to take that to an oval-shaped serving dish, still in a whole piece, where feasible. Wrap in a loose foil and leave to rest approximately 10 minutes in order to settle the juices.

6. As the meat is cooking, remove as much fat as possible on the surface of the cooking liquid on the slow cooker. To get a heavier glaze that is also thick and sticky, pour the cooking liquid into a small saucepan and boil it either on a medium burner with intermittent stirring until slightly reduced and shiny.

7. Cut the corned beef cross grain into thin, or thick slices, as you like, or very tender, cut it in chunks. The slices should be placed back on the platter into the form of the whole brisket.

8. Pour the thickened cranberry sauce in a lot of generous dollops over the top of the meat and allow it to cascade down the sides and puddle around the brisket to that deep red, sticky look.

9. Hold hot and pour on all additional sauce at the table.
   Hold hot and pour on all additional sauce at the table.

Honey Butter Crispy Chicken

Slow Cooker Beef and Noodles – Easy Comfort Food