1 corned beef brisket with seasoning packet
1 1/2 cups water
2 cubes or 2 tsp. beef bouillon
6 bay leaves
6 to 8 crushed cloves
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. Worcestershire sauce
3 tsp. crushed garlic (I prefer "crushed smoked garlic")
2 tsp. onion powder
2 tbsp. white vinegar
1/4 cup brown sugar
Dijon mustard
peppercorns

Place corned beef in Crock-Pot making sure to include as much of the brine mixture as possible. Perforate meat evenly, while inserting peppercorns into the breathing holes.

Add all individual ingredients into the Crock-Pot. Rub a layer of Dijon mustard evenly over the top of the corned beef. Spread corned beef "spice" packet (included within "all" corned beef packages) over the surface of the meat. Cook on low for 8 to 10 hours. Enjoy!

Submitted by: Gary Hodgson