Corned beef, without

[hermetic]

that spice pack. I just made this, and it's great. Rinse the salt from your corned beef. Rub with a mixture of honey, mustard, brown sugar and cloves. Crock pot.

http://crockpot365.blogspot.com/2012/03/dijon-corned-beef-in-slow-cooker.html

[GreatGazoo]

1. I have a brisket dry rubbed with salt, paprika, allspice, pepper and thyme

that gets flipped twice a day in the fridge. Cooking it tomorrow for St Pat's.

Never done this way before but I don't like the 35% salt water ones as they taste like Alka Seltzer to me. It has been a long wait, 4 days, to see whether this works well or not. I have baby potatoes, carrots and fresh brussel sprouts standing by. I will do the brussel sprouts separately -- split, cored and blanched 2 mins to get the skunk off then browned cut side down in butter so they take on a popcorn like taste.

Love mustard on corned beef so your recipe sound interesting. What do you serve it with?

[hermetic]

2. From that same web site

I crock potted cabbage, potatoes, carrots and garlic. Goes well with the corned beef, which isn't salty at all when cooked a la the op.

I do hope you remember to cook yours today, which is St. Pat's.

Have a good one.

ETA - I love brussel sprouts, AND popcorn. I'll have to try your recipe.

[Suich]

3. It's been forever since I used a crock pot.

Do I add any liquid?

Can't wait to try this!

[hermetic]

4. No, no liquid.

Isn't that wild? But the corned beef has enough juice in it to make it's own liquid. I was worried I'd end up with a crusty pot so I did the long cook on low and it was fine. The aroma as that cooks is marvelous. Enjoy!

[stopwastingmymoney]

5. I just sat here and looked at your kitty gif for a long time

Waiting to see if she was going to pounce

You did that on purpose didn't you?