Good Taste / February-March 2009

Slow Cooker Corned Beef-Style Brisket

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

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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