Corned Beef and Sauerkraut

In a large bowl, add the sauerkraut and drain about 70% of the juice.

To the sauerkraut, add the brown sugar, 1 tablespoon of Dijon mustard, black pepper, dill seed, and pressed garlic.

Mix the sauerkraut mixture until well combined.

Place the sliced onion in the bottom of the slow cooker.

Layer half of the sauerkraut mixture on top of the onions.

Rinse the corned beef brisket under cold water and place it on top of the sauerkraut in the slow cooker.

Top the brisket with the remaining sauerkraut mixture.

Pour the beef broth around the sides of the slow cooker and add the bay leaves.

Cover and cook on high for 4 to 5 hours.

Once cooked, carefully transfer the corned beef to a baking dish.

Brush the top of the corned beef with Russian or Dijon mustard.

Place the baking dish in the oven and broil for 3-5 minutes, until the mustard topping is caramelized.

Let the meat rest for a few minutes before slicing against the grain. Serve and enjoy.