i wanted the boiling to be easy. i had heard of corned beef recipes where the crock pot was utilized and wanted to go that route. i did not want mushy vegetables though, so i created a plan of counter attack. the potatoes, onions and corned beef were placed in the crock pot last night, along with my spices, the spice packet that came with the meat, mustard, and a full covering of water. this morning, that crock pot went on low for 9 hours. when i arrive home at 3:30, that roast and potatoes will go in a roasting pan and be basted with a mustard and brown sugar mix. the water, now broth, will be kept going in the crock pot with the addition of cabbage and carrots. if all goes as planned the veggies will soak up the beef broth goodness and the potatoes and roast will crisp.
keep your fingers crossed for me!
if i can master the cooking of corned beef, perhaps i can venture into making some of my own corned meat this fall (ooo corned venison!!!!)
1 3LB piece of Point End Corned Beef Brisket
3 Tablespoons Spicy Mustard (or Homemade!)
1 Tablespoon Celery Seed
1 Tablespoon Meat Tenderizer
4 Bay Leaves
2 Tablespoons Cracked Black Pepper
3 Large White Onions
6 Medium Red Potatoes, whole (more or less, just fill the crock pot)
6 Tablespoons grainy, spicey mustard
3 tablespoons brown sugar
1 Tablespoon Worcestershire Sauce
3 Teaspoons Dry Mustard Powder
2 Lbs Carrots (Large peeled and chopped in threes, or baby carrots)
1 Head of Cabbage, Quartered
when shopping for your meat, be sure to press on the meat and try to determine if there is a hardness (layer of fat) running through the center. generally, you want all of the fat to be exterior
Layer your potatoes and onions on the bottom of the crock pot. place the brisket on top. sprinkle over seasonings and mustard. completely cover with water
at this point i put my crock pot insert in the fridge to start in the morning. if you are already doing this in the morning you can get the crockpot pot going right away. set for 8-10 hours on low.
preheat the oven to 350
when you come home, your house should smell like heaven. use a large slotted spoon to remove the meat and potatoes. place them onto a large baking pan lined with tin foil. make sure to put the meat fat side down.
mix the mustard sauce and spread liberally over the top of the beef. leave the broth in the crockpot but take a cupful and add to the roasting pan occasionally for moisture. bake for 20 minutes until the top browns then broil for 5-10 minutes longer
meanwhile, cut your cabbage and carrots (or use baby carrots) and add them to the hot broth. if you have time, you can add them to the hot crockpot and slow cook for 3 hours, but the meat will be done long before this, so start early.
more simple is to add the broth and vegetables to a pot on top of the stove and boil for 20-30 minutes until they reach the desired degree of softness.
full plated with a few potatoes, a couple slices of lusciously tender corned beef, a spoonful of vegetables and top with a drizzle of broth. don't bother setting the table with knives. you wont need them