Great for Ruben sandwiches, or served with potatoes and stewed cabbage. The leftovers makes a fantastic Corned Beef Hash.
Corned Beef
Ingredients
- 2-4 lb corned beef Get one with the fat cap on the top, not one that has the fat cap in the middle of the cut.
- 12 oz Guinness Beer
- 1/2 jar apricot preserves more for larger cuts
Instructions
- Rinse corned beef well and set aside the spice packet that comes in the package.
- Completely submerge corned beef in a large bowl for 15 minutes. Dump water & repeat. A third soak is preferable, if you have time. These soakings will draw off much of the excess salt.
- Put a couple of ounces of beer in the slow cooker, then put the corned beef in the slow cooker, fat side up. Pour in the rest of the beer, then sprinkle the spice packet on top. Slow cook 8 hours.
- Remove the corned beef to a baking dish, cover loosely with foil, and let is rest for 20 minutes. Scrape off (most of) the fat cap.
- Preheat oven to 425 during this rest period, and *gently* warm the apricot preserves in a microwave (power level 2 for 3 minutes at a time) until it is a little runny.
- Coat corned beef with about 1/2 a jar of preserves (more for larger cuts).
- Bake corned beef for 15 minutes, then rest it again for 20 minutes under foil.
- Slice & serve. Reserve the liquor from the slow cooker for Stewed Cabbage and other recipes.
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