We love this recipe that we adapted from our friends, the Pyles family. We enjoy it for Easter dinner, since I’m not a huge fan of ham. It’s delicious! We serve it with a big salad (I like my meat shredded over the top of the salad), & Garlic Roasted Potatoes (Barefoot Contessa style).

INGREDIENTS:

• Corned beef (Whatever size fits in your crockpot & will feed your crew☺️. We use about 9 lbs because I like leftovers for Reuben sandwiches, yum!)

• 2 tablespoons butter, melted

• 1/3 cup brown sugar

• 3 tablespoons yellow mustard

• 3 tablespoons ketchup

DIRECTIONS:

Place corned beef in crockpot. If seasonings are included with meat, sprinkle them over the meat. Add water so there’s about 3/4” of water in bottom. Cook on low overnight. About 1 - 1.25 hrs before you want to serve it, take meat out of the crockpot. Cut off fat & shred the meat, placing meat into a baking dish.

In a separate bowl, mix together the melted butter, brown sugar, yellow mustard, & ketchup. Pour sauce over meat, coating everything. Bake in 350 degree oven for 30-45 mins.