Great Recipe for St. Patrick’s Day….. Saturday, March 17th
3-5 lb. flat cut corned beef roast (ditch the spice packet)
pepper for seasoning roast
½ cup maple Syrup
¼ cup mustard
¼ tsp. black pepper
1 garlic clove, minced
1.Pat the corned beef dry with a paper towel. Sprinkle the corned beef with pepper.
2.Set a large skillet on the stove top to medium-high heat. Add cooking oil to coat the bottom of the pan. When the oil is hot, brown the meat on all sides.
3.Place the browned corned beef into a 4-quart or larger slow cooker.
4.In a small bowl mix together the maple syrup, mustard, pepper, and garlic clove. Pour this sauce over the corned beef in the slow cooker.
5.Cover and cook and LOW for 6-7 hours, without opening the lid during the cooking time.
6.Serve with desired sides, I made mashed red potatoes, steamed carrots and cabbage.
Rinse Corn Beef and trim off any access fat.
Place Corn Beef in Dutch oven cover with water and add the spice packet. Bring to boil, cover and reduce heat for about 3 hours or until tender.
Remove Corn Beef and place on a rack, coat the Corn Beef with the mustard sauce. Place in a preheated 350 degree oven for about 30 minutes. Baste with mustard sauce every 10 minutes.
Place brown sugar, water and mustard in a small sauce pan. Heat until all ingredients are well blended and sugar is dissolved.
Another great recipe by my daughter Carrie. I can remember a few years back for her husbands birthday she put on a great smorgasbord and the hit of the night was “meat pops.” This recipe is too classy to be give a moniker like meat pops but so so good for that special meal.
Some of you have met my youngest Jamie at various farmers market and know she likes to cook as much as her sister and I do! She doesn’t have much spare time these days but when she does she can knock out a great recipe to share.