Ingredients

1 Corned beef brisket (3-4 pounds)
1 small Onion, sliced
1 Strip orange peel (1/2 inch x 3 inch)
1 Tbsp. Mixed pickling spices
1 Citrus crust
1/2 tsp. While cloves
1 Tbsp. Each orange and lemon juice
1/4 C. Apple cider or juice

Cooking Instructions

To remove excess salt from brisket, rinse and place it in a deep 5-6 quart pan, add water to cover. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Drain. Repeat this step once more. Meanwhile in a 4 quart or larger electric crock pot, combine onion, orange peel and pickling spices. Place drained brisket on top of onion mixture, pour in 4 C. of water. Cover and cook on low setting until brisket is very tender when pierced (8-10 hours). Prepare citrus crust. Lift brisket from crock pot and place fat side up on a rack in a shallow roasting pan. Discard liquid and seasonings in cooker. Stud top of brisket with cloves, pat citrus crust over top. Mix juices and drizzle over brisket. Bake in a 375 oven until topping is browned (30-40 minutes). To serve, life brisket to a warm platter and slice across the grain. Citrus crust: In a small bowl, mix 1/3 C. firmly packed brown sugar, 2 Tbls. fine dry bread crumbs, 1 tsp. each dry mustard, and grated lemon peel and 1 Tbls. grated orange peel.
 
 
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