Beef, Crockpot, Holiday, Meats
1 large flat corned beef with spices
3 cups water
2 tablespoons sugar
2 tablespoons cider vinegar
2 cloves garlic, chopped
1/2 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons dijon mustard
2 tablespoons grainy mustard
Mix water, sugar, vinegar & garlic in crockpot. Add the corned beef along with the pickling spices.
Cook on high for 5 hours, or low for 8-10 hours.
When tender, remove as much fat as possible & discard.
Place meat in another container & refrigerate overnight.
GLAZE: Mix apricot preserves, brown sugar & both mustards in microwaveable cup. Heat just to warm & stir ingredients together.
Place the beef in a baking pan & cover with half the glaze.
Bake at 350 degrees until the glaze is bubbling.
Let rest for 10 minutes, slice & serve with remaining glaze.