Yesterday was Adam's birthday, and he requested corned beef. I've only cooked corned beef in the slow cooker since we've been married, but each time it's slightly different. Last night's dinner was better than perfect.
The salty brine from the corned beef married beautifully with the glaze I made out of brown sugar, dijon mustard, molasses, and bourbon.
Super way yum.
serves 6 to 8
3 to 4 pounds corned beef (rinsed very very well)
and the enclosed seasoning packet
1/3 cup brown sugar
2 tablespoons molasses
2 tablespoons dijon mustard (prepared; not powdered)
1/4 cup bourbon (if you'd prefer, you can use apple juice)
The Directions.
Use a 6-quart slow cooker. I used my Ninja. Rinse your meat under running cold water to wash away as much of the salty brine as you can -- don't worry, the salt is infused in the meat and it will still taste salty to your tongue.
Place the roast into an empty slow cooker. In a small bowl, whisk together the remaining ingredients, and pour the glaze over the top of your meat. Cover, and cook on low for 8 to 10 hours, flipping the meat over after about 5 hours.
Serve with mashed potatoes and a nice green salad.
The Verdict.
I can't wait for tonight's leftovers. You're really going to like this corned beef -- even my kid who isn't "really a fan" ate two helpings. If you've got a frozen package left over from the spring, thaw it out at least half-way before slow-cooking. The meat fibers are pretty tough, and it'll take 14 to 15 hours to cook on low if your meat is frozen.
It was a great birthday dinner, and I made a pretty-awesome-if-I-do-say-so-myself-and-I-do gluten free lemon cake for dessert. I'll write up the recipe; I promise.
In the mean time:
here we are 20 years ago, on Adam's 17th birthday. This is the very first photo taken of us as a couple, and I love it to bits. We haven't aged much, right?! ;-)
I hope you're enjoying your summer!! Don't forget to check out the giveaway page for this week's great offers, and to order a new Totally Together: Shortcuts to an Organized Life planner. It begins again in September.
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