In this simple weekday dish, cumin, oregano, and black beans add a Mexican flair to a recipe for browned ground bison casserole with tomatoes and penne pasta.
| Prep Time: | 20 mins |
| Cook Time: | 8 hrs |
| Additional Time: | 1 day 8 hrs |
| Total Time: | 1 day 16 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 to 4 – pound brisket |
Ingredients
- 1 small onion, minced
- 3 cloves garlic, minced
- ½ cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 3 bay leaves, crumbled
- 8 whole black peppercorns, crushed
- 1 tablespoon pickling salt
- 1 teaspoon chopped fresh parsley
- 1 teaspoon celery seed
- 1 (4 pound) beef brisket
- 1 cup water
- 4 carrots, peeled and cut into 1-inch chunks
- ½ small head cabbage, sliced into strips
Instructions
- Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours.
- Rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
- To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 8 g |
| Sodium | 1348 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent easy recipe. I used brisket not corned beef. Tender and flavorful. Moderate level spice flavor. I added all the vegetables from the start and they kept their shape and firm texture. Perfectly done. Yum!
Please do NOT add the vinegar! I followed recipe exactly…had to take out most of the water after cooking for 3 hrs on low. Had to add clear water to dilute the horrible vinegar taste! Then the beef turned out with not much flavor!
I used this recipe for inspiration. First, I used a regular corned beef from grocery store. I used the seasoning packet that came with corned beef with the mustard, vinegar, parsley celery seed, etc. I did not let the mixture sit for one day but I did put it on the corned beef. The day before and left it marinating overnight. I put carrots, onions, potatoes, extra garlic and used chicken broth instead of water to cook everything in. Cooked it on low for 8 hrs. VERY good recipe, tender and flavorful.
made this for the whole family and they loved it. my in-laws are quite picky and so is my 7 year old. they asked that it be made again.
I made it according to directions except for the pickling salt. Dad is on a very low salt diet. So I used some Kosher salt 1 tsp. even still it was good. The meat was coming apart with my large slotted spoon in the crock pot. Now that I know how everything is together, I can adjust the other ingredients in the paste for more umph in the flavor. Best even though it takes a couple days before cooking; it’s only minutes out of your day for the prep work.
Very tasty ! I will make this again
Used Chicken Broth instead of water and my family loved it! It was our St. Patty’s Day dinner. My brother said that he was glad that it had flavor unlike most Irish dishes and the three year old drank the broth out of a cup! I also used “Creole Mustard” it was a little more coarse than Dijon and lacked the citric acid that I found listed in the Dijon mustard ingredients. Added extra salt and regretted it. Saved some of the marinade for a condiment, but the broth was SO good that it didn’t matter.
I made this and another recipe side by side to compare. Hands down this was the best by far! You really cannot go wrong with this. I did cook my carrots and cabbage separately from both corned beef so I could judge and rate the recipes solely on the difference in the meat. This is excellent!
WOW this is great —thanks for sharing
Excellent. Used the leftovers for sandwiches the next day.
This was the best brisket I’ve ever eaten.
I added some new potatoes and baby carrots with the cabbage. Although I should have cooked the potatoes and carrots longer, the microwave saved them. Entire dinner was a great success. Thank you for sharing this great recipe!
Loved it! My husband and I really enjoyed this. I did not allow the marinade to sit over night. Next time I will definately do this. I think it will be much better.
OMG this was DELICIOUS!!! The only thing I did differently was to dump everything in the slow cooker right off the bat and leave it overnight. I also used a raw store bought corned beef brisket.
This recipe turned out great! I added about 3/4 cup of cider vinegar, as well as a lot more salt, a dash of soy sauce and let the brisket marinate overnight (not wrapped). Instead of water, I used a bottle of corona. My family LOVED this recipe!
I’ve been making Corn beef and cabbage for quite some time now and this recipe is a great twist. It is a very good change from the normal boiled dinner that Corn beef is. Thanks
Not enough of corned beef taste. Made the mistake of trying because I thought it might save me the cost of buying real corned beef bust it was a waste of my money. I stick to packaged corned beef cooked exactly as they wrote it in SLOW COOKED CORNED BEEF FOR SANDWICHES on this sight.
It wasn’t horrible, but if you prefer horseradish to mustard this is not the recipe for you. The texture was nice. I gave this recipe a two star rating, because it was middle of the road considering I don’t give anything a five unless it really blows me away probably twice in my life.