One of the best ways to cook corned beef brisket is to place it in a slow cooker on low for eight to nine hours. Serve it with a horseradish sour cream sauce.
Trim the excess fat off of a 3-pound corned beef brisket, and rinse the meat with water. Cut 1 large sweet onion, and layer it on the bottom of a slow cooker. Place the brisket on top of the onion, and sprinkle 3/4 teaspoon of crushed red pepper flakes on top. Whisk together 1 cup of reduced-sodium chicken broth and 1 tablespoon of Worcestershire sauce. Pour the mixture on the beef, and cover the slow cooker. Cook until the meat is tender. Meanwhile, combine 1 tablespoon of creamy prepared horseradish, 1/2 cup of sour cream and 2 tablespoon of fresh parsley. Serve the brisket with the sauce.
Another recipe suggests that cooks gently rub the meat to activate the salt, and sprinkle it with a combination of peppercorns, allspice and cloves. While cooking the brisket in 8 cups of boiling water at 325 degrees Fahrenheit, combine 1/4 cup Dijon mustard and 1/4 cup brown sugar to make a glaze. Cook the brisket for four hours, then spread the glaze over the surface of the meat. Broil the meat for three to five minutes, and remove from the oven.