Ingredients:

  • 1 (3-4 pound) corned beef brisket, with spice packet (1.4-1.8 kg)
  • 1 large yellow onion, quartered (approx. 200g)
  • 3 carrots, peeled and roughly chopped (approx. 250g)
  • 3 celery stalks, roughly chopped (approx. 150g)
  • 4 cloves garlic, smashed
  • 8 cups low-sodium beef broth (1.9 liters)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black peppercorns
  • 1/4 cup apple cider vinegar (60 ml)
  • 2 tablespoons Dijon mustard (30 ml)
  • 2 tablespoons brown sugar (30g)
  • 1 tablespoon apple cider vinegar (15ml)

Instructions:

  1. Rinse the corned beef under cold water to remove excess brine.
  2. Chop the onion, carrots, and celery.
  3. Place the vegetables, garlic, bay leaves, thyme, peppercorns, beef broth, and apple cider vinegar in the Dutch oven (or slow cooker).
  4. Place the corned beef on top of the vegetables, fat-side up. Ensure it's mostly submerged; add more broth if needed.
  5. Bring the liquid to a simmer on the stovetop. Cover the pot.
  6. Transfer the pot to a preheated oven at 325°F (160°C). Cook for 3-4 hours, or until the internal temperature reaches 203°F (95°C) and the meat is fork-tender. (Slow cooker: cook on low for 6-8 hours or high for 3-4 hours.)
  7. In the last 30 minutes of cooking, whisk together Dijon mustard, brown sugar, and apple cider vinegar for a glaze.
  8. Brush or spoon the glaze over the corned beef and continue cooking uncovered for 30 minutes.
  9. Remove the corned beef from the pot and let it rest, loosely tented with foil, for at least 15-20 minutes before slicing. This allows the juices to redistribute.
  10. Slice the corned beef against the grain. Serve with your favorite sides.