Slow Cooker Corned Beef-Style Brisket recipe

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Ingredients

1 small onion, minced
3 cloves garlic, minced
½ 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
½ small head cabbage, sliced into strips

Nutrition Info

339.5 calories
carbohydrate: 11.2 g
cholesterol: 92.3 mg
fat: 19.6 g
fiber: 2.6 g
protein: 27.8 g
saturatedFat: 7.5 g
servingSize: -
sodium: 1347.6 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 4 pound brisket

Recipe Note

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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