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.Learn more about Meat