Preparation:
To remove excess salt from brisket, rinse and place it in a deep 5-6 quart pan; add water to cover. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Drain. Repeat this step once more. : Meanwhile in a 4 quart or larger electric slow cooker, combine onion, orange peel and pickling spices. Place drained brisket on top of onion mixture; pour in 4 cups of water. Cover and cook on low setting until brisket is very tender when pierced. (8-10 hrs). : Prepare citrus crust. Lift brisket from cooker; place, fat side up, on a rack in a shallow roasting pan. Discard liquid and seasonings in coker. Stud top of brisket with cloves; pat citrus crust over top. Mix juices and drizzle over brisket. Bake in a 375 oven until topping is browned (30-40 minutes). To serve, life brisket to a warm platter and slice across the grain. : Citrus crust: In a small bowl, mix 1/3 c. firmly packed brown sugar, 2 tb. fine dry bread crumbs, 1 tsp. each dry mustard, and grated lemon peel and 1 tbl. grated orange peel. : Here's a favorite recipe that takes well to slow cooking. After simmering the brisket, you top it with a citrusy sweet-tart cust, then brown it in the ove |
