I make corned beef with cabbage several times a year. My husband and daughter love it! I had never had it before getting married, but admit that I quite enjoy corned beef now.
Every time I make it I load the crock pot with the cabbage, potatoes, carrots and corned beef, top it with water and forget about it until dinner time. So this was a new preparation for me.
I out the corned beef in a pot covered with water, I added the spiced packet that came with it. Over low heat, for about three and half hours the beef simmered.
The brown sugar was a concern – my husband doesn’t like sweet glazes on meat. Since the corned beef is warm from it’s water bath, the sugar sticks quite nicely. The cloves slide in nicely as well – no need to precut the holes.
This turned out amazing. I am questioning whether this will be how I cook it from now on!
The brown sugar forms a crust on the outside. This crust goes great with the traditional horseradish. You get a burst of sweet and spicy flavor from the two, and then the yummy meat as well.
I cooked cabbage and carrots in the original corned beef water, so they still had the same flavor.
The cooking time in the oven was about 20 minutes, but this will vary depending on your oven and how brown you want the crust.
Very, very good!
BAKED CORNED BEEF
4 Pound Corned Beef Brisket
1 Cup Brown Sugar
Whole Cloves
Cover corned beef with cold water in a large stock pot. Heat to boiling, then simmer for 3 to 4 hours. Remove from water, place on a rack in a roasting pan. Rub brown sugar over corned beef, pressing to make it stick. Insert cloves into meat in diagonal rows. Bake in a 325 degree oven until browned – about 20 to 25 minutes.
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