This slow cooker 3-ingredient apricot corned beef is the kind of simple, set-it-and-forget-it supper that makes March feel special without a lot of fuss. Out here in the rural Midwest, corned beef has always been tied to late-winter suppers and St. Patrick’s Day, but I started playing with a sweet apricot glaze years ago when I had a jar of jam to use up and a brisket that needed cooking. The slow cooker turns the brisket unbelievably tender, and the apricot and seasoning packet melt into a glossy, sweet-and-salty glaze that surprises everyone at the table. My husband truly couldn’t believe how tender this brisket turned out the first time I made it, and it’s been our go-to ever since when I want something that tastes like I fussed, but really only took three simple ingredients and a long, gentle cook.
Serve this apricot corned beef sliced thick, spooning some of the sticky juices from the slow cooker over the top so that glaze really shines. It’s wonderful with buttered boiled potatoes or mashed potatoes to soak up the sweet and salty sauce, and simple sides like steamed cabbage, green beans, or glazed carrots fit right in with that late-winter, early-spring feeling. A slice of rye bread or a warm dinner roll on the side never hurts, and if you have leftovers, they make excellent sandwiches piled onto toasted bread with a little mustard or even a smear of extra apricot jam for those who like things a bit sweeter.
Slow Cooker 3-Ingredient Apricot Corned BeefServings: 6
Ingredients
1 (3 to 3 1/2 pound) corned beef brisket with seasoning packet
1 (18-ounce) jar apricot preserves or apricot jam
1 cup water
Directions
Unwrap the corned beef brisket and discard any excess surface fat if there are very thick pieces, but leave a thin layer for flavor. Place the brisket in the bottom of a large slow cooker, fat side up, and sprinkle the included seasoning packet evenly over the top.
In a small bowl, stir the apricot preserves with the water until mostly blended. It does not have to be perfectly smooth; a few bits of fruit are fine. Pour this mixture over the brisket, making sure to coat the top and sides so the meat is well covered.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the brisket is very tender when pierced with a fork and slices easily. Cooking on LOW is important for that melt-in-your-mouth texture.
Once the brisket is tender, carefully transfer it to a cutting board, letting excess juices drip back into the slow cooker. Tent loosely with foil and let rest for 10 to 15 minutes so the meat can relax and hold its juices.
While the meat rests, skim off any excess fat from the surface of the cooking liquid in the slow cooker. If you’d like a slightly thicker glaze, turn the slow cooker to HIGH, leave the lid off, and let the liquid bubble and reduce for 10 to 15 minutes, stirring occasionally, until it looks glossy and slightly syrupy.
Slice the rested brisket across the grain into thick slices. Return the slices to the slow cooker, nestling them into the warm apricot cooking juices so they’re coated in the sticky, orange-brown glaze. Spoon some of the sauce over the top, cover, and let the meat sit on WARM for about 5 minutes before serving.
Serve the sliced apricot corned beef straight from the slow cooker, making sure each portion gets plenty of the sweet and salty glaze and savory juices spooned over the top.
Variations & Tips
If you prefer your brisket a little less sweet, you can use only three-quarters of the jar of apricot preserves and add an extra splash of water to loosen the sauce. For a deeper, more complex flavor, replace half of the water with beef broth or a mild beer, keeping the total liquid to about 1 cup so the glaze still turns sticky and concentrated. A spoonful or two of grainy mustard stirred into the apricot mixture before pouring it over the meat adds a gentle tang that balances the sweetness nicely, though that would technically be a fourth ingredient. If your brisket is larger than 3 1/2 pounds, plan on the longer end of the cooking time and check tenderness with a fork rather than the clock. Leftovers reheat beautifully in their juices right in the slow cooker on LOW or in a covered dish in the oven; the meat often tastes even better the next day. You can also chill the cooked brisket, slice it cold for very neat slices, and then rewarm the slices in a small pan with some of the apricot juices for sandwiches or a quick second-night supper.
