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Fruited Corned Beef

1 Corned beef brisket (3-4lb)
1 sm Onion; sliced
1 Strip orange peel (1/2"x3")
1 tb Mixed pickling spices
1 Citrus crust*
1/2 ts While cloves
1 tb Each orange and lemon juice
1/4 c Apple cider or juice


To remove excess salt from brisket, rinse and place it in a deep 5-6 quart pan; add water to cover. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Drain. Repeat this step once more.

Meanwhile in a 4 quart or larger slow cooker, combine onion, orange peel and pickling spices. Place drained brisket on top of onion mixture; pour in 4 cups of water. Cover and cook on low setting until brisket is very tender when pierced. (8-10 hrs).

Prepare citrus crust. Lift brisket from cooker; place, fat side up, on a rack in a shallow roasting pan. Discard liquid and seasonings in cooker. Stud top of brisket with cloves; pat citrus crust over top. Mix juices and drizzle over brisket. Bake in a 375 oven until topping is browned (30-40 minutes). To serve, lift brisket to a warm platter and slice across the grain.

Citrus crust: In a small bowl, mix 1/3 c. firmly packed brown sugar, 2 tb. fine dry bread crumbs, 1 tsp. each dry mustard, and grated lemon peel and 1 tbsp grated orange peel.

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