Corned Beef Dinner with Marmalade Glaze

Corned Beef Dinner with Marmalade Glaze

This recipe is a perennial favourite for St. Patrick's day. Use a large slow cooker (20 to 24 cup or 5 to 6 L) for this recipe. If you have a smaller one, cut the corned beef brisket to fit. The cabbage is cooked separately after meat is finished so it won't impart its strong flavour to the other vegetables. Serve with your favourite mustard.

15 Minutes

RatingDifficultyBeginner

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Corned Beef Dinner with Marmalade Glaze

Yields8 Servings
Prep Time20 minsCook Time8 hrs 5 minsTotal Time8 hrs 25 mins

 4 medium potatoes, peeled and quartered
 4 carrots, peeled and cut into 2-inch (5 cm) chunks
 2 onions, cut into quarters
 4 lb (2 kg) Corned Beef Brisket (or smaller)
 1 bottle (12 oz/341 mL) strong beer
 2 whole cloves
 1 tbsp packed brown sugar
 1 tsp whole peppercorns
 1 small cabbage, cut into wedges and secured with toothpicks
  Marmalade Glaze (recipe follows)

1

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

2

Cook, covered, on low for 10 to 12 hours or on high for 6 to 8 hours or until vegetables are tender. Remove meat and place on baking sheet. Transfer vegetables to platter and keep warm. Pour cooking liquid into large saucepan over medium-high heat. If too salty, discard some of the liquid and replace with fresh water, adjusting saltiness to taste. Add cabbage and bring to boil; reduce heat and simmer for 15 minutes or until cabbage is tender.

3

Spoon Marmalade Glaze over corned beef; broil 6 inches (15 cm) from heat for 2 to 3 minutes. Thinly slice beef across the grain and place on platter with vegetables.

Ingredients

 4 medium potatoes, peeled and quartered
 4 carrots, peeled and cut into 2-inch (5 cm) chunks
 2 onions, cut into quarters
 4 lb (2 kg) Corned Beef Brisket (or smaller)
 1 bottle (12 oz/341 mL) strong beer
 2 whole cloves
 1 tbsp packed brown sugar
 1 tsp whole peppercorns
 1 small cabbage, cut into wedges and secured with toothpicks
  Marmalade Glaze (recipe follows)

Directions

1

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

2

Cook, covered, on low for 10 to 12 hours or on high for 6 to 8 hours or until vegetables are tender. Remove meat and place on baking sheet. Transfer vegetables to platter and keep warm. Pour cooking liquid into large saucepan over medium-high heat. If too salty, discard some of the liquid and replace with fresh water, adjusting saltiness to taste. Add cabbage and bring to boil; reduce heat and simmer for 15 minutes or until cabbage is tender.

3

Spoon Marmalade Glaze over corned beef; broil 6 inches (15 cm) from heat for 2 to 3 minutes. Thinly slice beef across the grain and place on platter with vegetables.

Corned Beef Dinner with Marmalade Glaze
2 replies
  1. Jeff
    Jeff says:

    I have not tried this, as I have no idea where I would find a 4lb/2kg corned beef brisket. All I have found locally are much smaller(just under 2lb/1kg) I would like to know where I can find a larger one that is a reasonable price. I have seen beef brisket unprepared at my local club store on occasion. I have no idea how to pickle it and make it into corned beef. I would be interested in trying this process myself if you can provide this information.

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