Today is St. Patrick’s
Day! I’ve been asked a few times how to cook corned beef. So I thought why not
blog about it. And after St. Pat’s the
meat always goes on sale. My husband requests it every year and the twins even
liked it! We ate the corned beef with potatoes and onions that I roasted in the
oven.
Enjoy. It really is
quite tasty!
Slow Cooker Corned
Beef
3-4 lb. corned beef
brisket or bottom round
1 (6 oz.) can frozen orange juice, thawed
1 (6 oz.) can frozen orange juice, thawed
1 tablespoon brown
mustard
Trim excess fat from
corned beef.
Cover with water and
let stand 30 minutes. Drain thoroughly.
Put the beef into the
slower cooker.
Mix tablespoon of
brown mustard and orange juice together and pour over meat.
Cover tightly and
cook on low for 10-12 hours or at high for 5-6 hours.
