Slow Cooker Corned Beef with Whiskey Orange Glaze

Slow Cooker Corned Beef with Whiskey Orange Glaze Dinner Is Served

I’m generally a plan ahead kind of person, so it completely goes against my nature to throw a blog post together at the last moment.  And as many times as I have made this over the years, I only managed to snap a measly two photos.  Actually in a way that’s a good thing: this corned beef so totally amazing,  it’s gone before you know it!

Anyway, I know the high holy Irish, dye-the-Chicago-River-green holiday is right around the corner and a lot of you may be staring at that big piece of corned beef wondering if there is any better way to prepare it other than just tossing it into some boiling water.  Well if you happen to have a slow cooker, the answer is an enthusiastic YES!  Even better, this method will take you approximately five minutes of prep time in the morning and a wee bit of time (insert Irish brogue), just before serving alongside your buttered cabbage and pint of Guinness.

Happy St. Patrick’s Day to all of my food friends.  I’ll leave you with a little Irish blessing for the day:

May your troubles be less,
And your blessing be more.
And nothing but happiness,
Come through your door.



Slow Cooker Corned Beef with Whiskey Orange Glaze

3 -4 pounds corned beef brisket, rinsed and trimmed

1 1/2 pounds small red potatoes, skin left on and scrubbed

1/2 pound carrots, peeled and cut into 2-inch pieces

1 cup lager style beer


1/2 cup orange marmalade

1/4 cup Irish whiskey or apple juice

2 TBS ketchup

2 TBS white vinegar

Combine beef, potatoes, carrots and beer in a 4-6 quart slow cooker.  Cover and cook until beef is fork-tender, 4-5 hours on high or on low for 8-9 hours.  Remove beef and vegetables; discard cooking liquid.

Whisk together ingredients for the glaze and brush over the corned beef.  Preheat broiler to high and position oven rack to 6-8 inches from heating element. Transfer meat to a broiler pan coated with non-stick spray.  Broil until glaze caramelizes, about 5 minutes.

Thinly slice beef against the grain; quarter the potatoes.  Sprinkle with a little chopped parsley and serve with horseradish sauce and braised green cabbage.

Serves 4-6

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