Glazed Corned Beef With Brown Sugar Slow Cooker. Pour brown sugar on top of corned beef brisket, and mix with 3 ingredients, and place in slow cooker, and the first dish I would recommend everyone to make at least once a year during spring.
Patrick’s Day, particularly, this rendition tends towards a complete simplicity. It takes less than one second of brown sugar rubbed over the raw brisket, and then it goes into the slow cooker with just three more ingredients you can find in the pantry, and time does the rest.
Servings: 6
Ingredients
- Corned beef brisket containing spice packet (no spice packet should be used in this recipe) → 3-3.5 lb
- Light brown sugar → 1 cup packed
- Low-sodium beef broth → 1 cup
- Dijon mustard → 1/4 cup
- Honey mince → 2 tab
- Apple slice, and finely slice it applesauce → onto an apple slice
Glazed Corned Beef: Directions
- Peel off the corned beef brisket and dispose of any spice packet that was included. Quickly rinse the brisket under some cool water in order to remove the excess surface brine, and pat it thoroughly on all sides using paper towels. Place the brisket in the slow cooker with the fatty side on top.
- Evenly sprinkle the brown sugar on top and sides of the brisket. Rub the sugar on the surface using clean and dry hands and press it against the meat to make a thick uniform coating.
- Whisk the beef broth, dijon mustard and the apple cider vinegar in a small bowl or measuring cup until smooth and well mixed.
- Add the broth mixture around the sides of the brisket in the slow cooker without washing off the layer of brown sugar on top. It does not matter whether a small amount of liquid is applied to the sides of the meat; you simply do not wish to have the majority of the sugar on the surface so that it can form a glaze.
- Cover the slow cooker using the lid, and cook on LOW, or HIGH, depending on the length of time, time range of 8-9 hours on LOW, or 4-5 hours on HIGH, until the corned beef is very tender and can easily be pierced using a fork.
- When brisket is cooked, place it in a cutting board carefully and allow it to rest after 10-15 minutes. As it cools, remove extra fat on the surface of the cooking liquid, if you want.
- Slice the corned beef into very thin pieces, cutting across the lines in the meat. Pour some of the brown sugar flavored cooking juices on the top to moist and glaze the slices then serve. Ayala, with drizzles of additional juices in the garnish.
Variations & Tips
To achieve a slightly different flavor profile, Dijon mustard can be replaced with whole-grain mustard which will introduce some texture and tang. You can use dark brown sugar in place of light brown sugar in case you like a more intense, molasses-like sweetness. A little liquid smoke can be added to the broth mixture to give it a smokiness. In case you prefer a heavier glaze, pour 1-1.5 cups of the cooking fluid to a small saucepan when the meat is cooked, boil it on the stove until reduced slightly, and pour it over the corned beef that has been sliced. It is also possible to put vegetables in the slow cooker: place chunks of carrots and half-potatoes on the underside of the brisket and cook (leave this pretty much, put it on top so the brown sugar mix stays out of the vegetables.. To keep thinner, select a flat-cut brisket and remove any extraneous surface fat and then rub with the sugar. Leftovers can be stored and can be good in grilled sandwiches, hash with potatoes and onions or simply as cabbage in a stir-fry.
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