Mustard Crusted Corn Beef

Standard

I stock up on corn beef when it is on sale around St. Patty’s Day. Most recipes I have found are pretty much the same with only a little variance here and there. I wanted something different and came up with this.

INGREDIENTS:
Corn-Beef
1/4 c yellow or Brown Mustard
1/2 tsp Black Pepper
1/2 Small Onion chopped

Remove the corn-beef from its package and rinse in warm water. The meat tends to feel a bit slimy and the warm water removes it quickly. Pat dry. Sprinkle with the pepper. Rub the mustard all over the corn-beef and place into a slow cooker with no liquid. Sprinkle the onion around the meat.

Now before you panic, it is okay. There are enough juices that will come out of the meat to keep it from getting dry. Not adding liquid right away allows the mustard to stay on the meat and to impart more of its flavor. Check on the dish in 4 hours and again at 6 to make sure you don’t need to add some. Water works, but a chicken or vegetable broth has more flavor. Only add 1 cup if the pot appears to be nearly dry.

Cook on low for 8 hours.

This recipe is especially good if you intend to make Reuben Sandwiches with it. I hope you give this a try!

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