Glazed Crock Pot Corned Beef and Cabbage
This Glazed Crock Pot Corned Beef and Cabbage has become my favorite way to prepare Corned Beef and Cabbage. The flavor is perfect!
Glazed Crock Pot Corned Beef and Cabbage is a favorite of ours! I have made corned beef and cabbage many ways. Usually the way I cook it to find 3 or 4 recipes I like and pick them apart and making them my own.
A little bit of this and a little bit of that. This is pretty much how I came up with this one. The brown sugar and apple cider vinegar make a perfect combo of flavors.
The brown sugar and mustard glaze is the perfect complement to this very tender and flavorful corned beef.
You get a nice sweet and salty combination of flavors. I will never go back to my old boring way of making corned beef again. This is the ONLY way we make our corned beef now.
And we don’t only make it for St. Patrick’s Day. I stock up when it’s on sale and freeze it so we can have it every other month or so.
This glaze also works wonderfully with ham. You can do it the same exact way in the crock pot. And it is perfect for brisket also! I make it like this.
I have made it in the crockpot and the oven. Can you tell I love this glaze? I do lol. I haven’t tried it on chicken yet but I bet it would be amazing.
- 3 lb. corned beef
- 3 tbsp. brown sugar
- 3 tbsp. apple cider vinegar
- 1/4 cup water
- 1 small- medium head cabbage chopped
- Glaze :
- 3 tsp brown sugar
- 3 tbsp dijon mustard
- 1 tbsp olive oil
I don’t use the pickling spice for this recipe just because I dont think it adds any flavor. So I throw it out. You can use it if you like
Rinse the meat. I trim some of the excess fat. Then coat all over with the brown sugar, place any extra sugar that falls off in the bottom of a crock pot.
Pour the water in the bottom and apple cider vinegar, add the meat fat side up, cover and cook on low for 4 hours. Remove corned beef and add the chopped cabbage. Place corned beef over cabbage and cook for 4 more hours.
Remove corned beef and place in a roasting pan
Mix 3 tbsp brown sugar, 3 tbsp dijon mustard and 1 tbsp olive oil to form a glaze and pour over corned beef. Place in 400 degree preheated oven for 15 minutes
Let the meat rest a few minutes before slicing.