Ingredients:
1 (3 to 4 pound) corned beef brisket with spice packet
1 onion, quartered
2 cloves garlic, minced
4 cups water
1/4 cup brown sugar
2 tablespoons apple cider vinegar
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 bay leaf
Rye bread or sandwich rolls, for serving
Directions:
Rinse the corned beef brisket under cold water and pat dry with paper towels.
Place the quartered onion and minced garlic in the bottom of a slow cooker.
Place the corned beef brisket on top of the onions and garlic.
In a small bowl, mix together the water, brown sugar, apple cider vinegar, black peppercorns, mustard seeds, coriander seeds, and bay leaf. Pour the mixture over the corned beef brisket.
Cover the slow cooker and cook on low for 8 to 10 hours, or until the corned beef is tender and easily shreds with a fork.
Remove the corned beef from the slow cooker and let it rest for a few minutes before slicing thinly against the grain.
Serve the sliced corned beef on rye bread or sandwich rolls with your favorite condiments.
Prep Time: 10 minutes | Cooking Time: 8-10 hours | Total Time: 8 hours 10 minutes – 10 hours 10 minutes
Kcal: 300 kcal | Servings: 8 servings
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