why make this recipe
Crispy Corned Beef is a delightful dish that marries savory flavors with a satisfying crunch. Cooking it in the oven or slow cooker makes the meat tender and juicy. Whether for a holiday meal or a cozy dinner, this recipe is sure to impress your family and friends.
how to make Crispy Corned Beef
Ingredients:
- 3 to 4 pounds corned beef with spice packet
- 2 tablespoons Dijon mustard
- 3 cloves garlic finely minced
- 3 tablespoons brown sugar
- 1/2 teaspoon black pepper coarse ground
- 1/2 teaspoon fennel seeds
- 1 cup apple juice or apple cider
- 2 tablespoons apple cider vinegar
Directions:
- Remove the corned beef from the package, rinse off the brine, and pat it dry. Discard any excess brine.
- Crush the spices that come with the corned beef using a mortar and pestle or a heavy pan.
- In a bowl, mix the crushed spices with minced garlic, brown sugar, black pepper, and fennel seeds.
- Rub Dijon mustard on the top fatty side of the corned beef.
- Spread the combined seasonings on top of the mustard.
- For the oven method: Preheat the oven to 325 degrees F. Pour apple juice or apple cider and apple cider vinegar into a roasting pan. Place the corned beef in the pan, seasoned side up, and cover it. Cook for about 50 minutes per pound or until the internal temperature reaches 145 degrees F.
- For the slow cooker method: Pour apple juice or apple cider and apple cider vinegar into the slow cooker. Add the corned beef, seasoned side up, and cook on low for 6 to 8 hours or until the meat is tender.
- Just before serving, place the corned beef on a foil-lined sheet pan and broil it 6-7 inches away from the heat for 5-6 minutes to caramelize and crisp the top.
how to serve Crispy Corned Beef
Slice the crispy corned beef and serve it with your favorite sides. It pairs well with potatoes, cabbage, or a fresh salad. You can also serve it on sandwiches with mustard or sauerkraut for a quick meal.
how to store Crispy Corned Beef
Store any leftover corned beef in an airtight container in the refrigerator. It will last for up to 3-4 days. For longer storage, you can freeze the slices for up to 3 months.
tips to make Crispy Corned Beef
- Make sure to pat the meat dry thoroughly before applying the mustard and spices; this will help the seasonings stick better and create a crispier crust when broiled.
- Don’t skip the broiling step if you want that crispy texture.
- Taste the spice mix before applying to adjust for your personal preference.
variation
You can experiment with different seasonings in the spice mix, such as adding smoked paprika or a pinch of cayenne pepper for a spicy kick.
FAQs
Can I use a different type of meat?
Yes, you can use different cuts of beef, but make sure they are suitable for slow cooking or roasting.
Can I make this without apple juice?
Yes, you can use beef broth or even water, but apple juice adds a nice sweetness that balances the saltiness of the corned beef.
How can I tell when the corned beef is done?
Use a meat thermometer to check the internal temperature. It should reach at least 145 degrees F for safe eating.
Crispy Corned Beef
Ingredients
Method
- Remove the corned beef from the package, rinse off the brine, and pat it dry. Discard any excess brine.
- Crush the spices that come with the corned beef using a mortar and pestle or a heavy pan.
- In a bowl, mix the crushed spices with minced garlic, brown sugar, black pepper, and fennel seeds.
- Rub Dijon mustard on the top fatty side of the corned beef.
- Spread the combined seasonings on top of the mustard.
- For the oven method: Preheat the oven to 325 degrees F. Pour apple juice or apple cider and apple cider vinegar into a roasting pan. Place the corned beef in the pan, seasoned side up, and cover it. Cook for about 50 minutes per pound or until the internal temperature reaches 145 degrees F.
- For the slow cooker method: Pour apple juice or apple cider and apple cider vinegar into the slow cooker. Add the corned beef, seasoned side up, and cook on low for 6 to 8 hours or until the meat is tender.
- Just before serving, place the corned beef on a foil-lined sheet pan and broil it 6-7 inches away from the heat for 5-6 minutes to caramelize and crisp the top.