Corned Beef with a Plum Glaze Slow Cooker
Transform your classic slow-cooker corned beef into an irresistible masterpiece with this Corned Beef with a Plum Glaze recipe. Tender, juicy brisket is slow-cooked with hearty vegetables like carrots and red potatoes, infused with the rich flavors of bay leaves and black peppercorns. The star of this dish is the sweet and tangy plum glaze, a luscious blend of plum jam, Dijon mustard, brown sugar, balsamic vinegar, and garlic, broiled to caramelized perfection for a glossy finish. This dish is the perfect balance of savory and sweet, making it a standout centerpiece for family dinners or festive occasions. Easy to prepare and packed with flavor, this slow-cooker recipe will leave your home delightfully fragrant and your guests asking for seconds!
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Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 4 cups beef broth
- 2 units bay leaves
- 1 tablespoon black peppercorns
- 1 unit yellow onion, quartered
- 4 units carrots, peeled and cut into large chunks
- 6 units red potatoes, halved
- 1 cup plum jam
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 2 units cloves of garlic, minced
Instructions
Rinse the corned beef brisket under cold water to remove excess brine. Pat dry with paper towels.
In a slow cooker, combine the beef broth, bay leaves, black peppercorns, and the quartered onion.
Place the corned beef brisket into the slow cooker, fat side up. Arrange the carrots and red potatoes around the brisket.
Cover the slow cooker and cook on low heat for 8 hours, or until the beef is fork-tender and the vegetables are cooked through.
Towards the last 30 minutes of cooking, prepare the plum glaze. In a saucepan over medium heat, combine the plum jam, Dijon mustard, brown sugar, balsamic vinegar, and minced garlic. Stir well and allow the mixture to come to a gentle simmer.
Cook the glaze for 5-7 minutes, stirring frequently, until it thickens slightly.
Once the brisket is done cooking, transfer it to a baking sheet lined with foil. Preheat the oven to broil.
Brush the corned beef generously with the plum glaze. Place it under the broiler for 4-5 minutes, or until the glaze is bubbly and caramelized. Keep a close eye to prevent burning.
Slice the corned beef against the grain and serve with the cooked carrots, potatoes, and additional glaze on the side.
Nutrition Facts
Calories |
4279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.8 g | 263% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 16270 mg | 707% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 222.1 g | ||
| Protein | 362.5 g | 725% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 2350 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
