Slow Cooker Corned Beef-Style Brisket |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 1 |
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Making corned beef from scratch means you control the ingredients, no chemicals means better eating. I cook mine with carrots and cabbage. 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:
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.
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