1/4 cup brown sugar substitute (I used Ideal brand)
1/4 cup red wine vinegar
2 tablespoons Dijon
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon cayenne or to taste (optional)
I mixed the sauce ingredients and got them started heating in the crockpot while I seared the roast in the skillet. Then plopped the seared roast in the crockpot & sloshed it around in the sauce a bit. Cooked it for 8 - 9 hours & then left it to cool.
Drain off the sauce & set aside. Pull the roast apart in shreds, and pour the sauce back over the shredded meat. I didn't bother skimming, since the high fat is preferable.
It tastes good now, but it's one of those things that will be even better tomorrow.
I was thinking of putting the corned beef roast in the crockpot without the liquid, but I'll prob'ly do what I always do - roast it in a slow conventional oven. We aren't keen on cooking it covered with liquid. And I was thinking of making the cabbage dish Katrinka posted the other day, instead of cooking the cabbage in with the CB.
And since it's only about 20 minutes away in this time zone . . . Happy St. Paddy's Day, everyone!
I'm opting for the crockpot since tomorrow I'm going to lunch with a group that I used to work with - we all were together for 20-30 years before we got reorganized and downsized right out the door. There's about 10 of us who get together several times a year, and we have a great time.
I've already got my corned beef in the crockpot!! It is simmering in beer and water with carrots, onion and celery. I should be able to have a taste for breakfast!! (Bear in mind I'm a night owl and breakfast is usually around 11!) I may add some cabbage to have with dinner. Have to say I am going to miss the potatoes. Guess I'll make some mashed cauliflower "potatoes" to go with it.
If you have a heavy pot/roaster - like a dutch oven or the like - I bet you could do it in a conventional oven at about 200° for 8-10 hours. Just seal the lid on with foil to make sure the moisture stays in.
By using this Website, you agree to abide by our Terms and Conditions (the "Terms"). This notice does not replace our Terms, which you must read in full as they contain important information. You must not post any defamatory, unlawful or undesirable content, or any content copied from a third party, on the Website. You must not copy material from the Website except in accordance with the Terms. This Website gives users an opportunity to share information only and is not intended to contain any advice which you should rely upon. It does not replace the need to take professional or other advice. We have no liability to you or any other person in respect of any content on this Website.