Apple And Brown Sugar Corned Beef Recipes

CROCKPOT APPLE AND BROWN SUGAR CORNED BEEF RECIPE

Steps:

• Place all ingredients in large crock pot (cut meat in half if necessary).
• Stir to mix.
• Cook on high for 4 to 5 hours on high or 8 to 10 hours on low.
• Remove meat and vegetables and some of the cooking liquid.
• Slice meat thinly across the grain.
• Serve with the vegetables and some of the liquid.
• Use left over corn beef the next day.....layer in crock pot with sauerkraut and Swiss cheese.
• Warm and serve on rye bread with 1000 Island dressing!

CROCK POT APPLE JUICE AND BROWN SUGAR CORNED BEEF

Steps:

• Gather the ingredients.
• Place the corned beef (cut in half if necessary), potatoes, carrots, onion, and cabbage into a large slow cooker.
• In a medium bowl, whisk together the apple juice, brown sugar, and mustard until well mixed. Pour over the corned beef and vegetables in the slow cooker. Mix gently.
• Cover and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.
• Remove meat and vegetables and some of the cooking liquid to a platter with a lip to contain the juices.
• Slice the meat thinly across the grain. Serve with vegetables and some of the cooking liquid. Rye bread with butter would be a nice accompaniment.

CROCK POT APPLE AND BROWN SUGAR CORNED BEEF

Steps:

• Place all ingredients in a large crock pot (cut meat in half if necessary); stir to mix.
• Cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.
• Remove meat and vegetables and some of the cooking liquid.
• Slice meat thinly across the grain.
• Serve with vegetables and some of the liquid.

APPLE AND BROWN SUGAR CORNED BEEF

Steps:

• Pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. Mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid.
• Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables.

CORNED BEEF & VEGGIES WITH APPLE & BROWN SUGAR GLAZE

Steps:

• Wash corned beef and place fat side up in a large stockpot or Dutch oven. Cover with enough cold water to cover; add pickling spices.
• Bring to a boil, skimming the surface as necessary. Reduce the heat and slow-simmer, covered, until the meat is nearly fork tender, about 2 hours.
• Cool corned beef in the broth. While meat cools, melt apple jelly, brown sugar, mustard, ketchup and cloves together in a small suacepan.
• Preheat oven to 350 degrees F. Remove corned beef from broth and place in a shallow roasting pan lined with foil. Score fat. Brush liberally with jelly mixture. Pour pickle juice into the pan. Bake for 30 minutes, alternately basting with the jelly mixture and pan drippings.
• Meanwhile, boil the vegetables and cabbage in the corned beef broth until crisp tender, about 20 minutes.
• When corned beef is done, let cool slightly before thinly slicing against the grain; drizzle with any remaining glaze. On a warmed serving platter, arrange the vegetables and cabbage with several slices of corned beef on top.
• COOK'S TIP: Buy the cheapest cut of corned beef, the fattier cuts have more flavor.