Corned Beef Brisket with brown sugar pineapple glaze

corned beef brisket

🥗Healthier: lean turkey breast

💰Cheaper: pork shoulder

Turkey is lower in fat, while pork is often less expensive.

bay leaves

🥗Healthier: dried thyme

💰Cheaper: dried oregano

Thyme offers a similar aromatic quality, while oregano is more economical.

Start by examining the corned beef to ensure it's a single layer and not double layered.

Boil two pots of water.

Simmer the corned beef for 1 hour to reduce saltiness.

Remove the corned beef from its packaging and rinse it under water.

Place the corned beef into the boiling water and cover it, reducing to a simmer.

Wash the pan that held the raw corned beef with soap and water before using it again.

After an hour, check the corned beef with a fork and decide if it needs more cooking time.

Transfer the corned beef to a crock pot with three large carrots placed at the bottom.

Add a little water to the crock pot, avoiding the salty cooking water from the boiling process.

Cover the crock pot and set it on low to cook for 4 to 6 hours, monitoring to prevent overcooking.

Once tender, remove the corned beef from the crock pot and let it rest.

Cut the corned beef against the grain for the best texture.

Tilt the container to let the fat rise to the top, then use a bulb baster to remove some liquid without the fat.

Prepare a glaze with brown sugar, pineapple juice, and brown mustard, adjusting amounts based on the quantity of corned beef.

Pour the glaze over the corned beef, ensuring it’s not too sweet.

Cover the corned beef and place it in the oven at 350°F for about 30 minutes, then uncover to let it dry a bit.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary