This brisket pulls apart. Don't even try to cut it against the grain. It's easy to serve, and it'll make a great corned beef hash the next day.
- 4 lb corned beef brisket
- 1 12-oz bottle Guinness extra stout
- 1/4 tsp whole peppercorns
- 5 whole allspice
- 5 whole cloves
- 1/4 cup whole grain dijon mustard
- 1 tbsp honey
- 1/4 tsp ground black pepper
Place corned beef in a slow cooker. Add beer, peppercorns, allspice, and cloves. Add water until the brisket is completely covered. Cook on high for 8 hours.
Drain and remove any whole spices. (If you plan to broil this later, store the brisket in its liquid.)
Get your broiler going on high.
Whisk together the mustard, honey, and ground pepper. Transfer brisket to a foil-lined baking pan. Slather the top with the honey-mustard mixture. Broil until it gets toasty on top.
Remove and cool before serving.