One more mustard recipe (for now, I have two more in mind that I’ll be trying down the road.)
This one is based on a recipe I saw on my Facebook page. A friend of mine tried it and said that everyone (including her two young sons) *loved* it. Knowing how difficult it is to get youngsters to try something new, let alone like it, I thought I’d give a modified version of the recipe a try.
For the most part, I don’t cook corned beef too often, although it’s tasty, it tends to be a little too fatty for us, but like the annual rib fest in our town, a once a year indulgence (usually around St. Patrick’s day) is worth the possible discomfort from the fat.
We’ve had corned beef before that even when boiled all day is still tough. This recipe (and I have to believe it’s the apple juice) made the meat literally fall apart. To be perfectly honest, although my kids *loved* the meat, they weren’t so keen on the vegetables saying that they were “too sweet.” (But remember ours is a household that tries it’s best to limit sugar and processed food.”) The feedback from my friend, and from many of the comments on this recipe, indicate that people had wished they had added more carrots – try it and judge for yourself.
Also the original recipe called for cabbage but I knew my family wouldn’t eat that, they like raw and sautéed cabbage but are not keen on it being boiled. Go ahead and add ½ head cut into chunks if you want to.
For me, if I do this recipe again, (and because of this recipe, I promise that I will never cook corned beef without apple juice again) I’d cook the meat only in the crock pot and I’d serve vegetables either boiled or steamed on the side.
Note: because I used Deli Dirt mustard (which is infused with all those bits from an everything bagel) I did *not* use the spice packet that came with the corned beef.
Crock Pot Apple Juice Corned Beef
Ingredients
- 1 corned beef brisket
- 1 quart apple juice
- ½ cup Brown sugar (the original recipe called for 1 cup but I just couldn’t do it)
- 2 tablespoons of Deli Dirt mustard (original called for 1 Tablespoon but I wanted a little more of a kick)
- 1 bag of red potato fingerlings (very small, “baby” potatoes)
- 1 large bag of peeled baby carrots
- 2 onions cut into fourths
Directions
- Place all the ingredients into a crock pot.
- Cook on High for 4 to 5 hours (really, that’s all you do. I set this up and then went off to teach my writing class.)
- Remove the meat, slice it across the grain and serve with the vegetables and some cooking liquid.
**Be prepared with another meal plan for tomorrow night because there will not be any leftovers from this dinner.
Note: I am not being compensated by Green Mountain Mustard, they sent me two jars of their mustard to try and I intend to take full advantage of that – I’ll be posting recipes until the jars are empty.
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Wendy Thomas writes about the lessons learned while raising children and chickens in New Hampshire. Contact her at [email protected]
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