Corned Beef Dinner with Marmalade Glaze

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February 29, 2016

This recipe is a perennial favourite for St. Patrick's day. Use a large slow cooker (20 to 24 cup or 5 to 6 L) for this recipe. If you have a smaller one, cut the corned beef brisket to fit. The cabbage is cooked separately after meat is finished so it won't impart its strong flavour to the other vegetables. Serve with your favourite mustard.

  • Prep: 20 mins
  • Cook: 8 hrs 5 mins
  • Yields: 8 servings


4 medium potatoes, peeled and quartered

4 carrots, peeled and cut into 2-inch (5 cm) chunks

2 onions, cut into quarters

4 lb (2 kg) Corned Beef Brisket

1 bottle (12 oz/341 mL) strong beer

2 whole cloves

1 tbsp packed brown sugar

1 tsp whole peppercorns

1 small cabbage, cut into wedges and secured with toothpicks

Marmalade Glaze (recipe follows)


1Combine potatoes, carrots and onions in slow cooker. Add corned beef, beer, cloves, brown sugar and peppercorns. Pour in enough water to cover meat and vegetables.

2Cook, covered, on low for 10 to 12 hours or on high for 6 to 8 hours or until vegetables are tender. Remove meat and place on baking sheet. Transfer vegetables to platter and keep warm. Pour cooking liquid into large saucepan over medium-high heat. If too salty, discard some of the liquid and replace with fresh water, adjusting saltiness to taste. Add cabbage and bring to boil; reduce heat and simmer for 15 minutes or until cabbage is tender.

3Spoon Marmalade Glaze over corned beef; broil 6 inches (15 cm) from heat for 2 to 3 minutes. Thinly slice beef across the grain and place on platter with vegetables.

Marmalade Glaze: Combine ½ cup (125 mL) orange marmalade and 2 tbsp (30 mL) EACH Dijon mustard and packed brown sugar.
• Recipe adapted from: Canada's Best Slow Cooker Recipes by Donna Marie Pye, (2000). Robert Rose Publishing


Nutrition Facts

Serving Size8
Total Fat18
Total Carbohydrates44

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