Slow Cooker Corned Beef

Ingredients
1 corned beef brisket plus seasoning packet (I stock up around St. Patty’s Day when they’re on sale.)
¹⁄₄ cup peppercorns
12-14 ounces beer
1 head garlic, cloves separated and peeled

Instructions
1. Place all ingredients in slow cooker.  Cook on LOW for 8-12 hours, or until tender and falling apart.  Remove meat from pot and let rest 10 minutes.  Slice or shred, and serve. 

Comments
This is a very simple recipe that even works well if your brisket is still frozen, which often happens when I make it.  If you don’t have 12 hours to cook, you can go with 6 hours on HIGH instead of 12 on LOW.  I had 8 hours when I made the one pictured here so I did 4 hours on HIGH followed by 4 on LOW.  Worked like a charm and the brisket was extremely tender and flavorful.  I like to serve this with a good spicy mustard, rye bread, and cabbage. 

Shown here with store-bought rye bread and Frizzled Cabbage.

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