In addition to Thanksgiving turkey and New Year's day black eyed pea soup, my husband has also perfected a traditional St. Patrick's day menu. Although we have yet to track down any Irish blood in our line, we love St. Patrick's Day. During our D.I.N.K. (double income no kids) days my husband found a recipe for Glazed Corned Beef in a circa 1975 crock pot cookbook that was published by Rival and had been passed on to us by my aunt. Aside from an occasional Reuben sandwich, I had never actually eaten corned beef and was excited to give it a try especially if it involved me not cooking after a full day of teaching Kindergarten.
To prepare this Irish American main dish, my husband placed the meat in our slow cooker with a bay leaf, sliced onions, strips of orange peel, cloves, and water before we left for work on St. Patrick's Day. When we got home the house was filled with an earthy citrus aroma. While I reclined on the couch watching Oprah, my husband whipped up a glaze by combining thawed orange juice concentrate, honey, and Dijon mustard. After removing the meat from the crock pot, he brushed the glaze onto it and baked it in the oven. The final product was the center of one of the best meals we had ever had as a married couple.
Crock Pot Glazed Corned Beef Recipe
adapted from my well loved copy of Crock Pot Cooking by Rival (1975)
ingredients for corned beef:
1 bay leaf
1 medium onion, sliced
3 strips of fresh orange peel (about 2 inches each)
3 whole cloves, plus more
1 1/2 cups water
4 to 5 pound corned beef (preferable round or rump cut)
ingredients for glaze:
3 tablespoons frozen orange juice concentrate, thawed
3 tablespoons honey
1 tablespoon Dijon mustard
- Combine bay leaf, sliced onion, orange peel strips, 3 cloves, and water in crock pot.
- Add corned beef with fat side up.
- Cover and cook on Low setting for 8 to 12 hours or until fork tender.
- Remove meat from broth. Score top of corned beef in diamond shapes. Insert additional cloves to decorate.
- Place corned beef on a shallow baking sheet that has been covered with foil.
- Prepare glaze by whisking together thawed orange juice concentrate, honey, and Dijon mustard. Spoon a little more than half of the glaze over corned beef.
- Bake at 375 degrees for 20 to 30 minutes, basting occasionally with extra glaze.
- Serve with Irish Soda Bread and boiled cabbage and new red potatoes.
Linked to these inspiring blogs: Janmary, Full Plate Thursday