Slow Cooker Corned Beef-Style Brisket

SUBMITTED BY: margaret

"Making corned beef from scratch means you control the ingredients, no chemicals means better eating. I cook mine with carrots and cabbage."

PREP TIME	20 Min
COOK TIME	8 Hrs
READY IN	1 Day 16 Hrs 20 Min

SERVINGS & SCALING

Original recipe yield: 1 - 4 pound brisket

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INGREDIENTS

1 small onion, minced
3 cloves garlic, minced
1/2 cup Dijon mustard
2 tablespoons apple cider vinegar
3 bay leaves, crumbled
8 whole black peppercorns, crushed
1 tablespoon pickling salt
1 teaspoon chopped fresh parsley
1 teaspoon celery seed
1 (4 pound) beef brisket
1 cup water
4 carrots, peeled and cut into 1-inch chunks
1/2 small head cabbage, sliced into strips

READ REVIEWS (1)

DIRECTIONS

Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours.
Rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.

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REVIEWS

Reviewed on Mar. 21, 2008 by eleventhkid

It wasn't horrible, but if you prefer horseradish to mustard this is not the recipe for you. The texture was nice. I gave this recipe a two star rating, because it was middle of the road considering I don't give anything a five unless it really blows me away probably twice in my life.

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 343

Total Fat: 21g
Cholesterol: 92mg
Sodium: 1339mg
Total Carbs: 9.7g
Dietary Fiber: 2.8g
Protein: 28.9g

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