Ingredients

• 0.5 cups Dijon mustard
• 1 small onion , minced
• 2 tablespoons apple cider vinegar
• 1 tablespoon pickling salt
• 3 cloves garlic , minced
• 3 bays leaves , crumbled
• 1 teaspoon chopped fresh parsley
• 1 teaspoon celery seed
• 8 whole black peppercorns , crushed
• 1 , 4 pound
• 4 carrots , peeled and cut into 1-inch chunks
• 0.5 small head cabbage , sliced into strips

Instructions

1. 1 Stir mustard, onion, vinegar, pickling salt, garlic, bay leaves, parsley, celery seed, and peppercorns together in a bowl. Cover and refrigerate for 24 hours.
2. 2 Rub brisket with mustard mixture, wrap tightly, and refrigerate overnight.
3. 3 Unwrap brisket and place into a slow cooker. Pour in 1 cup water, cover, and cook on Low for 5 hours. Add carrots and cabbage; continue to cook until brisket is tender and can easily be pulled apart with a fork, about 3 more hours.

Nutrition per serving