I tried something different with my recipe for corned beef, cooking it in the crockpot for most of the day, or at least six hours for sure on low. I used this recipe as my base but.....come to find out, I was lacking in ingredients in my pantry. Instead, I used brown sugar, yellow mustard, a little dehydrated garlic, and honey as the paste that coated the top of the beef. The only thing I did, that I don't normally do is rinse the beef completely. In turn, it was not as salty as it normally is....however when you add cheese on top of the toasted bread....which is customary....it works out just fine. (The crock pot worked out fine also) If you plan to eat it plain with cabbage, add a little salt. Well that is, if you don't follow the recipe.
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