I’m still living in a corned beef dreamland. Y’all have heard me talk over and over again about my never-ending love for brisket, and I’m afraid that once again you are going to have to suffer through yet another recipe for crockpot corned beef. Sorry not sorry. I’ll be kind enough to even warn you that I have yet another brisket peacefully slumbering in my freezer right at this moment. I’m just trying to figure out in my head what to do with it, and once I eventually do, I promise y’all will be the first to know.
This recipe is so darn simple. I mean, we’re talking throw a brisket in a crockpot, cover it with water, sprinkle on some brown sugar and peppercorns, and then let that baby cook, cook, cook. After 8 to 10 hours, carefully lift the tender brisket out of the crockpot and remove any fat or peppercorns, and then slather on the sauce before baking for 10 minutes. I’m pretty sure you can handle that, right? I’m fairly certain that it would be almost impossible to mess this recipe up.
Does it really matter that it’s not St. Patrick’s Day? Keep checking your local market to see if you can find a brisket for a great deal and then get to crockpoting. Yes, I did just use the word crockpoting. Is that even a thing? Maybe not, but it is now. I expect each and every one of you to make this Crockpot Monday recipe, and afterwards comment on how gosh-darn fabulous it tasted. I’m serious. Get to crockpoting. I’ll be right here waiting for you to get back to me.
- 1 Corned Beef Brisket
- 2 Tablespoons Light Brown Sugar, Packed
- 1 Teaspoon Whole Black Peppercorns
- 1/2 Cup Light Brown Sugar, Packed
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Horseradish
- Place the corned beef brisket fat side down in a crockpot, and then cover with water by 1-inch.
- Sprinkle the brown sugar and peppercorns over the corned beef.
- Cover with lid; cook for 8 to 10 hours on low heat.
- Preheat oven to 350 degrees.
- Carefully remove the brisket from the crockpot, scrape off the layer of fat, remove any peppercorns, and then place in an oven-safe baking dish.
- Whisk together all ingredients until smooth.
- Slather the cooked brisket with the sauce and bake for 10 minutes.
- Make sure to remove any peppercorns that may be stuck to the brisket. Trust me, no one needs nor wants to bite into a whole peppercorn.
- Cut the corned beef brisket against the grain to make slices, or use two forks to shred it for sandwiches.
- Serve with additional horseradish.
- Use thinly sliced corned beef to make Reuben sandwiches.
Crockpot Monday Link-Up Party #1:
Welcome to the Crockpot Monday Link-Up Party. If you are interested in joining, please use the inlinkz link-up button to add your own original crockpot recipe. It’s just a crockpot, Monday, dinner, and hopefully a whole lotta yummy, uncomplicated, and timesaving scrumptious food. Please follow along at Faith, Hope, Love, & Luck for future Crockpot Monday posts, join our Facebook page, or even get ideas on Faith, Hope, Love, & Luck’s Crockpot Monday Ideas Pinterest page. There’s even a special Crockpot Monday badge you can find HERE if you are interested in joining along.
Crockpot Monday Rules:
- Please link-up only original crockpot recipes created by you.
- One link-up per person please.
- Try to visit at least a few other link-ups to leave a few words of thoughtful encouragement. Spread the crockpot love y’all.
Come Join Us in the Kitchen!
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