Nothing says St. Patrick’s Day quite like corned beef. With only five ingredients you can make this delicious glazed version in your slow cooker.
Place the corned beef in the slow cooker crock and sprinkle pickling spices over the meat, then cover with water. We used the pickling spices that come packaged with the corned beef at the grocery store but you could also use your favorite brand of pickling spice or even a homemade version for this recipe.
Cook the corned beef on HIGH for 5 hours or LOW for 10 hours. Once the meat is done, remove it from the slow cooker and spread the brown sugar and mustard mixture on top. Broil for about 5 minutes or until the glaze is bubbly and golden brown. Add another layer of the mustard mixture and repeat until the glaze is thick.
The sweet glaze is a welcomed contrast to the salty corned beef. Serve with sauerkraut and your favorite Irish Stout for a meal perfect for any St. Patrick’s Day celebration. If the luck of the Irish is with you, you might even have enough leftover corned beef to make reuben sandwiches later in the week.
For the cook who is busy all day but wants a home- cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.