Monday, March 22, 2010

Monday Mixing: Crock-Pot Corned Beef Brisket

Yes, I know I should have posted this recipe last Monday. Oh, well. It's good enough to enjoy any day!
Source: Me!
  • 3 pounds or so of beef brisket
  • 1 small onion - diced
  • 3-4 stalks of celery - chopped
  • 1 teaspoon salt
  • 1 can (14 oz) lower sodium chicken broth
  • 1/4 cup butter
  • 3 tablespoons yellow mustard
  • 3 tablespoons parsley flakes
  1. Place the broth and meat in a Crock-Pot.
  2. Put remaining ingredients on and around meat.
  3. Cook approximately 7 hours on high or until very tender.
  4. Remove from pot and let rest a few minutes before slicing. Cut across the grain.
  • Adjust the ingredients according to the size of your brisket, except for the chicken broth. A single can is sufficient for pretty much any size cut. 
  • I don't normally use the spice packet if one is included with the meat - if you like the flavor it imparts, then go for it! 
  • You can also add other vegetables like chopped carrots and potatoes to the mix. 
  • Once the meat is out of the Crock-Pot, I sometimes place cabbage inside of it to cook in the juices for a few minutes.


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