St. Paddy's Day Corned Beef Brisket

I don’t know why we sleep on Corned Beef Brisket dinners! For some reason I seem to forget how good this is until this Irish holiday rolls around. My husband grew up with corned beef brisket as a typical “New England Boil” dinner - with the veggies and the corned beef boiled all together on the stove.

This takes that traditional prep up a notch - not just in flavor but clean up simplicity and a “dump it all in and let the crock pot work” flair. This will definitely be worked into the monthly meal plans - to buy the corned beef, and some of the veggies we threw in for our non-carnivore family - our H-E-B total bill was $34. $34 for a meal that fed a family of 5 - 3 adults and 2 older teens. One of which is training for off season football and looking to bulk up. In today’s economy I call that a big win!

Corned Beef Brisket Recipe

Buy a corned beef brisket, cut it open and throw the whole thing (juice and all!) into your crock pot. Grab the packet of seasoning that came in the roast and cut that open and add contents to the slow cooker. Add enough water to hit the top of the corned beef and set that sucker on low for 12 hours. My slow cooker defaults to “keep warm” when finishing and it ended up keeping warm an additional 2 hours.

Pull the corned beef out and set aside on a plate - make the glaze.

1/8 cup yellow mustard

1/8 cup Dijon mustard

2T white vinegar

2T of liquid Allulose 

1T of horseradish

Salt to season (light on this as the brine is salty!)

Tarragon

Mix it up! Place whatever veggies you want (if you tolerate them) in the crock pot juices and I used my InstantPot trivet to set on top of the veggies. Put that corned beef on top, cover with the glaze and I cooked mine at 325 convection (converts to 350 F) for an additional 45 min.

Corned Beef Brisket Recipe