Ingredients
- 4 - 6 potatoes, peeled and quartered
- 4 - 6 carrots, peeled and cut into 2-inch chunks
- 2 onions, cut into quarters
- 1 corned beef brisket, about 4 pounds
- 1 bottle strong beer
- 2 t. BBQ rub
- 1 small cabbage, cut into wedges
Preparation
Step 1
1. Rub corned beef with BBQ seasoning.
2. In slow cooker, combine potatoes, carrots and onions. Add corned beef and beer. Pour in enough water to cover meat and vegetables.
3. Cover and cook on low for 10 - 12 hours, or on high 6 - 8 hours, until meat is fork-tender. Remove meat and place on baking sheet. Transfer vegetables to platter and keep warm.
4. Secure cabbage with toothpicks and add to cooking liquid. Bring to a boil, reduce heat and simmer 15 minutes or until cabbage is tender.
Marmalade Glaze:
1/2 cup orange marmalade
2 T. Dijon mustard
2 T. packed brown sugar
In a bowl combine marmalade, mustard, brown sugar and dash of Old Bay seasoning. Spoon over corned beef and place under preheated broiler 6" from heat source. Cook for about 2 - 3 minutes.