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I got this brilliantly easy and delicious St. Patrick’s Day recipe from my good [red-headed, Irish] friend, Jeran, at Oleander and Palm. I had only ever had corned beef with cabbage, potatoes, and carrots all thrown in a crockpot together. Albeit traditional and tasty, I was ready for something new. When I saw her post this on her blog last year, I knew I was going to make it next time March rolled around. Here we are, it’s March again… and it’s so yummy I’m sharing it with you.

You just let your lucky little brisket cook all day in the slow cooker, whip up a quick glaze, and put it under the broiler for a bit until it’s all caramelized and beautiful, about 5 minutes. The honey mustard is an ideal tangy-sweet counterpoint to the salty-savory beef. Ah, you just have to try it. This recipe is all rainbows and shamrocks as far as I’m concerned. I’ll be making it for years to come.

Honey Mustard Glazed Corned Beef

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Recipe from Oleander and Palm

  • 1 3-4lb corned beef brisket with seasoning packet
  • 1/4c honey
  • 1/4c grainy mustard

Rinse your brisket and pat dry. Place in slow-cooker, add seasoning packet, and cover with water. Cook on low setting for at least 8 hours.

Just before you're ready to eat, heat broiler to high heat. Trim off any fat on the exterior of brisket (it should fall off pretty easily after cooking for 8 hours). Remove brisket from crockpot, placing in a baking dish.

Mix together honey and mustard and pour directly over the top of brisket, coating evenly. Broil for 5-7 minutes or until the glaze begins to brown and caramelize.

Slice and serve.

 

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