Ingredients
8
8 servings
- •0.5 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
- •0.5 small head cabbage, sliced into strips
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 340
- Carbohydrate: 11g
- Fat: 20g
- Fiber: 3g
- Protein: 28g
- Sugar: 4g
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