Making a marinated corned beef brisket from scratch means you control the ingredients — no chemicals means better eating. I cook mine with carrots and cabbage.
Preparation Details
Prep Time: 30 mins
Cook Time: 8 hrs
Total Time: 16 hrs 30 mins
Servings: 8
Ingredients
- ½ cup Dijon mustard
- 1 small onion, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon pickling salt
- 3 cloves garlic, minced
- 3 bay leaves, crumbled
- 1 teaspoon chopped fresh parsley
- 1 teaspoon celery seed
- 8 whole black peppercorns, crushed
- 1 (4 pound) beef brisket
- 4 carrots, peeled and cut into 1-inch chunks
- ½ small head cabbage, sliced into strips
Steps
- Stir mustard, onion, vinegar, pickling salt, garlic, bay leaves, parsley, celery seed, and peppercorns together in a bowl. Cover and refrigerate for 24 hours.
- Rub brisket with mustard mixture, wrap tightly, and refrigerate overnight.
- Unwrap brisket and place into a slow cooker. Pour in 1 cup water, cover, and cook on Low for 5 hours. Add carrots and cabbage; continue to cook until brisket is tender and can easily be pulled apart with a fork, about 3 more hours.
