An Amazing Corned Beef Recipe and the Weekly Menu

I had my brother, Dick, and his wife, Jackie, over for dinner last Sunday.  I had found this interesting recipe for Maple Glazed Corned Beef over at my friend Colleen's blog.

I didn't take many photos because, to be honest, I wasn't planning on blogging about this corned beef other than to mention it in my next Winophiles post.  

That was before we tasted it.  Then, it was devoured so quickly, there was nothing left to take pictures of....perhaps I should have shown you the empty plates!!

This is absolutely going to be our corned beef recipe every time I make it from now on. Since it was not my normal Corned Beef and Cabbage, which is also very good, I decided to saute up some cabbage in butter with onions and mushrooms as a side dish.  That was also very delicious.  I served up some of my Smashed Redskin Puffs and this was the perfect dinner.  It will NOT only be served during March, I can guarantee that.

I adapted Colleen's recipe very slightly, including the seasoning packet that come with the corned beef brisket when cooking and omitting the peppercorns.   I cooked my Corned Beef in the slow cooker on Saturday.  Trimmed and refrigerated it and then rewarmed it for half an hour, covered, before adding the glaze and baking it, uncovered, for another 15 minutes. 

We loved it so much that I am making it again, for just Frank and I, tomorrow so that I have some leftovers for another recipe I have planned for this month.  

Sunday we are taking our Little Miss to see Seussical the Musical and then having dinner out. 

Shower day for Aunt Irene is now moved to Tuesday's so we will be picking up carryout on the way. 

You will find my Weekly Menu following this recipe.  Enjoy!!

Maple Glazed Corned Beef

adapted from Faith, Hope, Luck and Love Survive

1 corned beef brisket with flavoring packet

2 T. brown sugar

water

1/2 c. brown sugar, packed

2 T. Dijon mustard

2 T. pure maple syrup

1 T. prepared horseradish

Place the corned beef in the crock of a slow cooker, fatty side down.  Sprinkle with seasoning packet and brown sugar.  Add water until it covers the corned beef.  Cook on low for 8 hrs. Remove from crockpot and trim off the layer of fat.  Place into a baking dish.

In a small bowl, combine the brown sugar, mustard, syrup and horseradish.  Whisk until smooth.  Pour over the corned beef and place in a preheated 350* oven for 15 minutes to glaze.  Print Recipe

Weekly Menu

Saturday

Maple Glazed Corned Beef

Colcannon

Sunday

Dinner out after show

 Melody Monday

Pizza Lasagna

Tuesday

Carryout at Aunt Irene's

Wednesday

Colcannon Corned Beef Soup

Thursday

Pasta with Pork Ribs

Fish Friday

Church Fish Fry