Wow, this slow cooker corned beef is good and so easy! Serve right out of the slow cooker or thinly slice across the grain to make great Reuben sandwiches.
Ingredients
- corned beef brisket: 1 piece (3 pound)
- onion: 1 piece (sliced)
- sauerkraut: 1 pack (32 ounce pack)
- beef broth: 0.75 cup
- brown mustard: 3 Tbsp
Metric Conversion
Stages of cooking
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Trim excess fat from corned beef and put in a large enough slow cooker that the brisket can lay almost flat along the bottom. Place onion on top of beef.
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Drain sauerkraut and pile on top of onion. Mix broth and mustard together and pour over everything in the slow cooker.
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Cook on Low until brisket is very tender, 7 to 9 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).
