Corned Beef Dr Pepper In Slow Cooker

Corned Beef Dr Pepper In Slow Cooker. This is how you cook a brisket says my uncle.

This is how you cook a brisket says my uncle. It is perfectly broken down by the soda with only 4 ingredients.

Ingredients

3-4 lbs corned beef brisket (including seasoning packet, as needed)
3 cups Dr Pepper (not diet)
1/4 cup packed brown sugar
2 tbsp Dijon mustard

Corned Beef Dr Pepper: Directions

1. Take the corned beef brisket away and rinse it a little under cold water to rinse off the surface brine. Pat it dry with paper towels. In case the corned beef that you buy comes along with a seasoning packet, then save the seasoning packet to be used at another occasion and keep this to only 4 ingredients.

2. Put the corned beef brisket in the slow cooker with the fat side facing up. The layer of fat on the bowl will assist in maintaining juiciness of the meat, and also creating that dark caramelized crust as the meat is cooked in it.

3. Whisk together the Dr pepper, brown sugar and Dijon mustard in a medium sized bowl or large measuring cup until the sugar is well dissolved and the mustard is mixed thoroughly into the mixture.

4. Add the Dr Pepper mixture onto the corned beef in the slow cooker all around. The meat must be largely covered with the fat cap just above the liquid; so that it makes that pretty top of brown color as the rest of the meat braises in the soda.

5. Close the slow cooker with the lid and cook either on LOW, or HIGH, depending on how long the corned beef needs to be cooked; 8-10 hours on LOW, or 4-5 hours on HIGH, until the corned beef is extremely tender and can be easily forked. The longer LOW mode is the preferred choice in the case of the most tender and sliceable meat.

6. After the corned beef is cooked, carefully remove it out of the slow cooker with the help of two spatulas or large forks without losing the fat top and the crusted part. Allow it to sit in a cutting board of approximately 10 minutes so that the juices can settle down.

7. As the meat lies, remove as much fat as possible in the surface of the cooking liquid with a spoon. You may pour out some of this dark savoury-sweet stuff into a little pitcher or gravy boat to pour over the meat and sides.

8. Cut the corned beef across the grain in 1/4-1/2 inch thick slices. Put the slices again into the slow cooker over part of the hot Dr Pepper braising liquid, or on a serving plate and pour a bit of the liquid over the top to keep everything wet and shiny.

9. Corned beef is served warm and additional cooking liquid served alongside, which can be drizzled. Refrigerate any leftovers in the fridge in an airtight container with a little of the braising liquid in it to make the meat still tender enough to heat.

Notes

• Slow cooking on LOW produces the most tender corned beef with deep flavor.

• Dr Pepper helps break down the brisket and adds a subtle sweetness.

• Slice the meat against the grain for softer, easier bites.

• Leftovers stay juicy when stored with a little braising liquid.

• Serve with cabbage, potatoes, or bread for a complete meal.

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