Slow Cooker Corned Beef

Slow Cooker Corned Beef is one of the easiest ways to make tender, flavorful corned beef brisket at home. This crockpot corned beef recipe produces tender brisket, that is incredibly juicy. This method is perfect for a traditional corned beef and cabbage dinner, especially around St. Patrick’s Day, but it’s also a simple comfort meal you can make any time of year with very little effort. Leftovers can be transformed in so many ways, including these Cheesy Reuben Sliders.

One of the great things about this Crockpot Corned Beef recipe is that it is versatile, and can be customized to your liking. If you prefer, you can add other vegetables like parsnips and/or turnips. You can also adjust the seasoning to your taste, adding more or less salt, pepper and/or other spices.

What Is Corned Beef?

• Salt-cured brisket – Corned beef is typically made from beef brisket that has been cured in a seasoned salt brine. The curing process helps preserve the meat and gives it its signature flavor and pink color.
• Named after “corns” of salt – The term “corned” comes from the large grains of salt, historically called “corns,” that were used to cure the beef.
• Usually sold pre-brined – Most corned beef sold in grocery stores is already cured and packaged with a small seasoning packet that contains spices like mustard seeds, coriander, peppercorns, and bay leaves.
• A tough cut made tender – Brisket is naturally a tough cut of beef, but slow cooking methods like braising or using a slow cooker break down the connective tissue and make the meat very tender.
• Popular for St. Patrick’s Day – Corned beef and cabbage became a traditional meal associated with Irish-American St. Patrick’s Day celebrations in the United States.

Why You Will Love This Crockpot Corned Beef Recipe

• Easy preparation – Slow Cooker Corned Beef is one of the easiest ways to make tender, flavorful corned beef brisket at home.
• Low and slow cooking – Cooking the brisket low and slow in the crockpot allows the meat to become incredibly juicy and fork-tender.
• Flavorful vegetables – Roasting the vegetables adds another dimension of texture and flavor.
• Perfect for St. Patrick’s Day – This method is ideal for a not so traditional take on a corned beef and cabbage dinner during St. Patrick’s Day celebrations.
• Great year-round comfort meal – This crockpot corned beef recipe is also a simple, comforting dinner you can make any time of year with very little effort.

Ingredient Substitutions

• Corned Beef Brisket – Most grocery stores sell either a flat cut or point cut brisket. Both work well in the slow cooker.
• Beef Stock – Water can be used instead, or you can replace part of the liquid with dark beer like Guinness for deeper flavor.
• Potatoes – Yukon Gold, red potatoes, or baby potatoes all work well in this crockpot corned beef recipe.
• Carrots – Parsnips or turnips are a great alternative if you want a more traditional Irish-style vegetable mix.
• Cabbage – Green cabbage is traditional, but savoy cabbage works beautifully as well.

How to Prepare Slow Cooker Corned Beef with Roasted Vegetables

1. Add the outer cabbage leaves and quartered onions to the bottom of the slow cooker.
2. Place the corned beef in the slow cooker.
3. Sprinkle on the pickling spice packet.
4. Pour enough beef stock and/or water to almost fully submerge the beef.
5. Cover the slow cooker and set it on LOW heat. Cook for about 7 hours, or until the meat falls apart with a fork.
6. About one hour before the corned beef is done, preheat your oven to 400°F.
7. Spread the peeled carrots, halved potatoes, and cabbage wedges on a baking sheet. Drizzle with olive oil and season with salt and pepper.
8. Roast the vegetables in the oven for 25-30 minutes, or until tender and browned.
9. Remove the corned beef from the slow cooker and let it rest for a few minutes.
10. Slice the corned beef against the grain. Place on a platter and spoon on a bit of the cooking liquid.
11. Serve with the roasted carrots, potatoes, and cabbage.

How to Serve and Store

• Serve this tender corned beef with some of the roasted vegetables and a little of the flavorful cooking broth spooned over the top.
• Pair with whole grain for spicy brown mustard, horseradish sauce, Irish soda bread, and/or pickles.
• Leftovers can be store in the fridge for up to 3-4 days.
• Transform leftovers into Two-Cheese Reuben Sandwich, Reuben Eggrolls, or corned beef hash.
• Reheat leftovers gently in the microwave, oven or stovetop.
• Freeze for up to 3 months.

Frequently Asked Questions

• Should corned beef be rinsed before cooking? Yes. Corned beef is cured in a salt brine, so rinsing the brisket under cold water removes excess surface salt and prevents the finished dish from becoming too salty.
• Do you cook corned beef fat side up or down? Cooking the corned beef fat side up is recommended. As the fat slowly renders during cooking, it helps keep the brisket moist and flavorful.
• How long does corned beef take in the slow cooker? Corned beef brisket typically takes 7-8 hours on low or 4–5 hours on high, depending on the size of the brisket.
• What internal temperature should corned beef reach? Corned beef becomes tender when it reaches about 195–205°F (90–96°C). At this temperature the connective tissue breaks down and the meat becomes very tender.
• Can you cook the vegetables with the corned beef instead of roasting? Yes. Potatoes and carrots can cook alongside the brisket. Cabbage is usually added during the last 1–2 hours of cooking, so it doesn’t become overly soft.
• Can leftover corned beef be frozen? Yes. Slice the cooked corned beef, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

More Corned Beef Recipes to Love

• Traditional Corned Beef and Cabbage
• Sous Vide Corned Beef

This easy slow cooker corned beef recipe is perfect for St. Patrick’s Day, or whenever you want a comforting crockpot dinner with minimal prep.

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

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