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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
- 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
Directions
Step 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.
Step 2
Rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 340 | |
| % Daily Value * | |
| Total Fat20g | 25% |
| Saturated Fat8g | 38% |
| Cholesterol92mg | 31% |
| Sodium1348mg | 59% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber3g | 9% |
| Total Sugars4g | |
| Protein28g | |
| Vitamin C20mg | 100% |
| Calcium52mg | 4% |
| Iron3mg | 18% |
| Potassium483mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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