This crock pot version starts with a home cured corned beef brisket but could certainly be done with the traditional version as well. The importance of the home cured version for me is that it is nitrate and MSG free. You can get nitrate and MSG versions at stores like Whole foods, if you are lucky enough to have on in your area. But the truth is, it was very easy to make our own home cured brisket with ingredients we already had on hand from pickling and canning together with a few spices. We bought 1 whole brisket and had enough to make three so we cooked off one and froze the other two.
Instead of boiling this one though, I decided to braise it in my crock pot. It turned out tender, juicy and delicious. I made a brown sugar and whole grain mustard glaze to go over the top and served it with the usual trimmings of boiled cabbage, carrots and potatoes. With the leftovers, we made a bit of hash the following morning with a side of eggs.
- 1 piece (about 4 lb) corned beef brisket
- ground black pepper, to taste
- ¼ cup Dijon mustard
- ¼ cup brown sugar
- Trim and discard most of the surface fat from brisket. Rinse meat well.
- Place meat, fat side up, in the bottom of the crock pot. This will help keep it juicy.
- No need to add water. The brisket shrinks by about half as it cooks creating a lot of juices in the crock pot basin.
- Season with ground black pepper. Omit the use of salt due to the high salt content of the meat from the brine.
- In a small bowl, mix the mustard and brown sugar; spread evenly over meat.
- Cook for 8 hours on LOW.
- Transfer the brisket to a platter. Serve hot, warm, or cold. For best results, slice meat across the grain. Top with additional mustard glaze, if desired.