Brown Sugar and Mustard Glazed Corned Beef with Vegetables | Schnucks

Brown Sugar and Mustard Glazed Corned Beef with Vegetables

Beef, Dinner, Slow Cooker, St. Patrick's Day

Elevate your corned beef with this recipe from Schnucks. 

8H

6

Elevate your corned beef with this recipe from Schnucks.

Ingredients

  • 1 corned beef brisket with seasoning packet
  • 4 cups apple juice
  • 2 cups water
  • 4 gold potatoes, unpeeled and quartered
  • 4 carrots, cut lengthwise in half, then crosswise into 2 1/2" pieces
  • 2 yellow onions, cut into wedges
  • 1 head green cabbage, cut into 8 wedges
  • 3/4 cup packed Schnucks light brown sugar
  • 1/4 cup Schnucks Dijon mustard
  • 2 tbsp. refrigerated prepared horseradish

Instructions

  1. Line 13x9" metal baking pan with aluminum foil. In bowl of 8-quart slow cooker, combine seasoning packet, juice, water and corned beef. Cover and cook on high 6 1/2 to 7 hours or until carving fork pierced into corned beef shows very little resistance. Carefully transfer corned beef to prepared pan.
  2. About 30 minutes before corned beef is finished cooking, in 6-quart saucepot, add potatoes, carrots and onions; arrange cabbage on top. Add enough water just to cover vegetables by 1". cover and cook over medium-high heat 45-60 minutes or until vegetables are tender. Transfer 2 to 3 cups of hot cooking broth from slow cooker (when beef is removed) to vegetables for flavor while cooking.
  3. Meanwhile, preheat oven to 400°F. In small bowl, stir brown sugar, mustard and horseradish into a paste; spread over top of corned beef. Bake 15-20 minutes or until glaze is bubbling and brown.
  4. Transfer to cutting board and let stand 5 minutes. Thinly slice corned beef across the grain and serve with vegetables.

Nutrition Facts

853 CALORIES Per Serving

FAT: 34G

SATURATED FAT: 13G

CHOLESTEROL: 203MG

SODIUM: 2648MG

CARBOHYDRATES: 80G

FIBER: 6G

SUGAR: 50G

PROTEIN: 43G

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