Corned Beef - Crock Pot and Oven Recipe?

I am looking for a recipe for Corned Beef that starts in the Crock Pot and gets finished in the oven.

Since I have to work on St. Patrick's day I thought it would be less time consuming to start in the crock pot but finish it in the oven to get it nice and crispy on top.

Anyone have a good recipe? A recipe that includes a mustard crust for the oven part?

Re: Corned Beef - Crock Pot and Oven Recipe?

I make this one & love it!!!!

Corned Beef with Brown Sugar & Mustard Glaze
Ingredients:
1 (3 -4 lb) corned beef brisket
1/2 cup light brown sugar, packed
1/2 cup water
1/2 cup brown mustard

Preparation:
Rinse off the brisket under running water.
Trim off excess fat.
Place in large stock pot and cover with water. AT this point you may use the seasoning packet that came with the corned beef.
Bring to a boil.
Lower the heat to simmer.
Cook about 3 hours until very tender (skimming fat as necessary). Add more water if needed to keep covered.

**CROCK POT DIRECTIONS: If desired, cook corned beef in crock pot until tender. Continue on past this point. ** Place corned beef fat side up, trim fat if desired. Pour 1 can of beer & 3 cups of water into crockpot. Cook on low 6-7 hours until tender. Use spatula & transfer to an aluminum lined pan.

Preheat oven to 325º.
In a sauce pan, combine the brown sugar and 1/2 cup water. Bring to a simmer over medium-high heat.
After about 5 minutes, stir in mustard.
Continue simmering another 2-3 minutes.
Place the brisket on a rack in a roaster.
Thinly coat meat with glaze.
Put in oven and bake for 30 minutes, reglazing every 10 minutes.
Remove from oven and let rest at least 15 minutes.
Slice thin to serve.

Re: Corned Beef - Crock Pot and Oven Recipe?

i eat cabbage and potatoes with this dish. when do i cook he cabbage and potatoes? after the corned beef is done cooking?

Corned Beef - Crock Pot and Oven Recipe?

I did mine yesterday I did potatoes onion carrots and cabbage in the crock pot with the corned beef. Did it in layers so the beef was between veggie layers. I add tons of seasoning and coat it in coriander, herbs, season salt, celery salt, pepper corns, and mustard seed. I fill mine up with about a 1/2 cup of chicken stock and 1/4 cup brown sugar. I cook on high 3 hours and then low the last 8 hours. Be sure if you have a large piece you cut it in half about half way through cooking.