Prep Time:
30 mins
Cook Time:
8 hrs
Additional Time:
1 day 8 hrs
Total Time:
16 hrs 30 mins
Servings:
8
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 340 | Calories |
| 20g | Fat |
| 11g | Carbs |
| 28g | Protein |
