I’ve avoided making Corned Beef so far in my one-year journey into cooking because St. Paddy’s Day hadn’t come up yet! But now that it has how is it that I don’t remember it ever tasting this good (mom?) when I was a kid?
Was it the Orange juice that softened it? The 12 hours in the crock pot? The cabbage I boiled to perfection? The spray butter on said cabbage? Or the French’s mustard, the kind usually reserved for a kid’s sandwich or a hot dog, slathered all over the moisty meat? Oh, and lest I forget, was it the TWO ROB ROYS I HAD AT THE SOCIAL BEFORE? Dunno, but I’ll be making this one again:
CROCK POT CORNED BEEF
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3-4 lb. corned beef brisket or bottom round
1 (6 oz.) can frozen orange juice, thawed
Trim excess fat from corned beef. Cover with water and let stand 30 minutes. Drain thoroughly. Fit beef into slow cooking pot. Pour orange juice over meat. Cover tightly and cook on low for 10-12 hours or at high for 5-6 hours.