Caramelized Corned Beef

Corned beef and potatoes are cooked in the slow cooker and then browned in the oven creating a caramelized corned beef to serve with cabbage on St. Patrick's Day.

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1 (3 pound) flat-cut corned beef

1 (32 ounce) carton beef stock

water as needed

5 large red potatoes, quartered

3 tablespoons olive oil

1 small head red cabbage, cut into 2-inch wedges

Place corned beef in a slow cooker. Pour beef stock over corned beef and add enough water to raise liquid to within 2 inches of top.

Cook on Low for 5 hours 15 minutes to 7 hours 15 minutes. Add potatoes to slow cooker and cook for 45 minutes.

Preheat oven to 350 degrees F (175 degrees C) and set rack to center. Grease a roasting pan.

Remove corned beef from slow cooker and blot dry with a paper towel. Strain potatoes from slow cooker using a slotted spoon, reserving liquid in slow cooker. Place corned beef, fat-side up, and potatoes, cut-side up, in the roasting pan; generously brush with olive oil.

Cook in the preheated oven until outside of corned beef is caramelized and browned, 45 to 60 minutes.

Place cabbage in the slow cooker; cook on Low until tender, 15 to 20 minutes.

Slice corned beef and serve in roasting pan with potatoes. Strain cabbage and serve on the side.

Caramelized Corned Beef

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