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Slow Cooker Corned Beef-Style Brisket

By: margaret

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

Rate/Review | Read Reviews (6)

1,595 Saves

What to Drink?
	Zinfandel
	Wild River Bloody Mary Mix

Prep Time:
20 Min

Cook Time:
8 Hrs

Ready In:
1 Day 16 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 4 pound brisket

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

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.