Ingredients:

  • – 4 lbs Corned Beef Brisket (flat cut)
  • cups Water (or Beef Broth)
  • /2 cup packed Brown Sugar
  • /4 cup Apple Cider Vinegar
  • tablespoon Whole Black Peppercorns
  • teaspoon Allspice Berries
  • /2 teaspoon Whole Cloves
  • large Bay Leaves
  • medium Yellow Onion, roughly chopped
  • cloves Garlic Cloves, smashed lightly
  • /4 cup Dijon Mustard (for glaze)
  • /2 cup packed Dark Brown Sugar (for glaze)
  • tablespoons Maple Syrup (for glaze)
  • /2 cup Reserved Cooking Liquid (for glaze)

Instructions:

  1. Rinse the corned beef brisket thoroughly under cold water to wash off excess curing solution. Discard the seasoning packet that comes with the meat. Pat the joint dry.
  2. Place the chopped onion and smashed garlic in the bottom of a large Dutch oven or slow cooker. Place the brisket fat-side up over the aromatics.
  3. In a separate bowl, combine the water/broth, 1/2 cup brown sugar, vinegar, peppercorns, allspice, cloves, and bay leaves. Pour this mixture over the beef until it is at least two-thirds submerged.
  4. For Oven Cooking: Preheat oven to 300°F (150°C). Cover tightly and bake for 4 to 5 hours, or until fork-tender.
  5. For Crockpot Cooking: Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the meat easily shreds.
  6. Carefully remove the brisket from the cooking liquid and place it on a cutting board. Tent loosely with foil and allow it to rest for a minimum of 20 minutes. Crucially, reserve 1/2 cup of the cooking liquid.
  7. To prepare the glaze, whisk together the Dijon mustard, 1/2 cup dark brown sugar, maple syrup, and the reserved 1/2 cup cooking liquid in a small saucepan. Bring to a simmer over medium heat, whisking constantly until the glaze thickens slightly (about 3–4 minutes).
  8. Preheat your oven broiler. Brush the rested brisket generously all over with the prepared glaze. Place the dish under the broiler for 3 to 5 minutes, watching constantly, until the glaze is bubbly and deeply caramelised.
  9. Identify the grain of the meat and slice the corned beef thinly against the grain before serving immediately.