Slow Cooker Corned Beef-Style Brisket

10
margaret 1

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

1 d 16 h 20 m servings 339 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1348 mg
  • 54%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours.
  2. Rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
  3. 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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

This recipe turned out great! I added about 3/4 cup of cider vinegar, as well as a lot more salt, a dash of soy sauce and let the brisket marinate overnight (not wrapped). Instead of water, I us...

Most helpful critical review

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 consi...

This recipe turned out great! I added about 3/4 cup of cider vinegar, as well as a lot more salt, a dash of soy sauce and let the brisket marinate overnight (not wrapped). Instead of water, I us...

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 consi...

Not enough of corned beef taste. Made the mistake of trying because I thought it might save me the cost of buying real corned beef bust it was a waste of my money. I stick to packaged corned bee...

OMG this was DELICIOUS!!! The only thing I did differently was to dump everything in the slow cooker right off the bat and leave it overnight. I also used a raw store bought corned beef brisket.

I've been making Corn beef and cabbage for quite some time now and this recipe is a great twist. It is a very good change from the normal boiled dinner that Corn beef is. Thanks

Loved it! My husband and I really enjoyed this. I did not allow the marinade to sit over night. Next time I will definately do this. I think it will be much better.

I added some new potatoes and baby carrots with the cabbage. Although I should have cooked the potatoes and carrots longer, the microwave saved them. Entire dinner was a great success. Thank ...

Excellent. Used the leftovers for sandwiches the next day.

This was the best brisket I've ever eaten.