Rub 2 tbs of Dijon mustard on the top (fatty side) of the corned beef. Mix the spice packet with minced garlic, brown sugar, black pepper, and fennel seed and sprinkle on the top of the mustard.
Slow Cooker Instructions
Pour the apple juice (or apple cider) and apple cider vinegar into the slow cooker. Add prepared corned beef, seasoned side up, to the pot of your slow cooker. Cook on low for 6-7 hours.
Just before serving, place corned beef on a small foil-lined sheet pan and place under a broiler (6-7 inches away) for 5-6 minutes to caramelize and crisp the top. Keep an eye on it, as it browns quickly.
Preheat oven to 325°F. Pour the apple juice or apple cider and apple cider vinegar into the bottom of a roasting pan. Add prepared corned beef, fat side up, and cover the pan with a lid or with aluminum foil . Cook for about 50 minutes per pound, or until the internal temperature reaches 145°F. Take off the cover and place pan under the broiler for 5-6 minutes, or until your corned beef is browned and crispy.
Serve sliced for sandwiches or with cabbage and potatoes. You can also dice or shred with a fork and make your own corned beef hash!
Nutrition information provided is only an estimate and will vary based on cooking methods and brands of ingredients used.