I stopped at Salem Prime Cuts last week and picked up one of their store brined, corned brisket flats. I slow cooked it in the crock pot all day with chicken broth. Added onions, a few cloves of garlic and bay leaves to the broth. Then added potatoes and carrots after 5 hours and finally the cabbage to finish it off for the final hour or so. This brisket came out super tender, not overly salty and the flavor was excellent. Accompanied by a Tree House coffee stout
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