About This Recipe
Corned beef and cabbage is, of course, classic for St. Patrick’s Day. But what if you don’t like cabbage? While I don’t count myself as part of that group, sometimes it’s nice to make something a bit different: Stovetop or Crockpot Corned Beef with Leeks.
Tiny potatoes are perfect with corned beef. They cook together along with some mild leeks on the stovetop in a mustardy sauce that adds a ton of flavor to this simple recipe. Or you can use your crockpot to make things much easier.
I always like to eat corned beef with lots of mustard; the spicier the better. I found a fire roasted garlic mustard last year at my coop that is an absolute must for mustard lovers. It is super intense, so even I use it sparingly.
I sometimes add some chunks of carrots to this one pot meal. They should go into the pot along with the corned beef so they become very tender. I do like to add peas to the plate when I serve this, just for the pop of color. And they’re green!
Have a great St. Patrick’s Day and enjoy every bite of this wonderful meal.
Tips for the best Stovetop or Crockpot Corned Beef:
- There really isn’t a way to mess up this recipe; it’s difficult to overcook things in the slow cooker. The stovetop version takes a bit more watching, but still this recipe is very tolerant.
Why this recipe works:
- Corned beef should be cooked slowly for a long period of time. Even though it has been marinated, which helps break down the fibers in the meat, long cooking helps melt the connective tissue and fat, making the meat meltingly tender.
- The tiny potatoes would typically overcook in this long cooking period, but the acidity in the lemon juice slows down the cooking process. They will be perfectly cooked with either method.
- Mustard and lemon juice help cut through the richness of the crockpot corned beef to balance the flavors.
Put the corned beef in a very large and heavy skillet with a tight fitting lid. Add the leeks and garlic and the seasoning packet and pour the beef broth and water over all. Bring to a simmer over medium heat, then reduce the heat to low, cover tightly, and cook for 50 minutes per pound (about 3 hours and 20 minutes).
In a medium bowl, combine the honey, mustard, and lemon juice. Spread over the corned beef. Add the potatoes to the skillet around the beef. Bring to a simmer again.
Simmer for 15 to 20 minutes or until the potatoes are tender. Then enjoy.
To cook in the crockpot, put the potatoes in the bottom and top with the leeks and garlic. Top with the corned beef and sprinkle with the seasoning packet. Drizzle everything with the honey, mustard, and lemon juice mixture. Reduce the liquid to 1 cup water and 1 cup beef broth; pour over all.
Cover and cook for 8 to 9 hours on low, or 4 to 5 hours on high. Serve with the peas, which have been cooked separately.