Polynesian corned beef is one of our favorite ways to have corned beef. The recipe gets its name from the pineapple juice in the glaze that is spread generously over the corned beef both before and halfway through the baking time. It’s also so named because Mustard-Pineapple Corned beef just didn’t have the same ring to it. Baker’s Man is not a big fan of corned beef, but he really likes corned beef prepared this way.
Saint Patrick’s day is nearly here. That means corned beef and cabbage is on our menu. I know it’s not traditional Irish fare, but it’s an American tradition. Do you know what’s better than corned beef and cabbage? Corned beef and cabbage cooked in the slow cooker. It’s simple, delicious, and easy to prepare. Because corned beef brisket is a tougher cut of meat, it lends itself well to preparation in the slow cooker. Did I mention that it’s delicious?