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Crispy Corned Beef (Oven or Slow Cooker)

Crispy Corned Beef Oven Slow Cooker

Tender corned beef with a crispy, caramelized crust featuring brown sugar, Dijon, and fennel. Choose oven or slow cooker methods for a flexible, flavorful centerpiece.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course dinner, holiday
Cuisine American
Servings 6 people
Calories 450 kcal

Equipment

  • 1 Dutch oven or heavy roasting pan
  • 1 slow cooker optional for slow cooking method
  • 1 foil-lined baking sheet for broiling the crust
  • 1 mortar and pestle or heavy skillet to crush spice packet

Ingredients
  

  • 3-4 lbs corned beef brisket point or flat cut
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1-2 cloves garlic minced
  • 1 teaspoon fennel seeds
  • 1 teaspoon freshly ground black pepper
  • 1 cup apple juice or cider
  • 1/4 cup apple cider vinegar
  • spice packet from corned beef

Instructions
 

  • Rinse the corned beef under cold water to remove brine and pat dry with paper towels.
  • Crush the spice packet seeds using a mortar and pestle or heavy skillet.
  • Mix crushed spices with minced garlic, brown sugar, fennel seeds, and black pepper.
  • Spread Dijon mustard evenly over the fatty side of the brisket.
  • Press the spice and sugar mixture firmly over the mustard to form a crust.
  • Choose your cooking method: Oven or Slow Cooker.
  • For oven method, preheat oven to 325°F and place brisket fat side up in a Dutch oven with apple juice and cider vinegar. Cover tightly and bake about 50 minutes per pound until tender.
  • For slow cooker method, place brisket fat side up in slow cooker with apple juice and cider vinegar. Cook on LOW for 6-8 hours until tender.
  • Remove cooked brisket and place on foil-lined baking sheet.
  • Set oven to broil and place brisket about 6 inches from heat. Broil for 5-6 minutes until crust is deeply caramelized but not burnt.
  • Rest brisket for 10 minutes before slicing and serving.

Notes

  • Rinse meat thoroughly to avoid excessive saltiness.
  • Watch broiler closely to prevent burning the sugar crust.
  • Substitute apple juice with dry cider or stout for flavor variations.
  • Honey or maple syrup can replace brown sugar but caramelize faster.
  • Store leftovers covered in the fridge up to 4 days.