The Best Corned Beef Recipe Slow Cooker for Tender and Flavorful Results

Let’s talk corned beef! I’m going to show you how to make the best corned beef in your slow cooker. It’s my go-to recipe for St. Patrick’s Day, but honestly, it’s so good we enjoy it year-round. And the best part? The slow cooker does all the work!

This slow cooker method delivers incredibly tender and flavorful corned beef. I’ll walk you through each step, from choosing the right cut of meat to achieving that perfect melt-in-your-mouth texture. Trust me, you don’t have to be a chef to nail this recipe! If you’re a fan of ground beef, you might also enjoy my ground beef recipes.

Whether it’s a busy weeknight or a relaxed weekend, this slow cooker corned beef recipe is a winner. Your family and friends will absolutely love it! It’s fantastic for sandwiches, corned beef hash, or simply enjoying it on its own with some delicious sides. Get ready for a truly satisfying meal. Let’s get started!

Ingredients and Equipment You’ll Need

Ingredients List

Let’s gather our ingredients! You’ll need a 3-4 pound corned beef brisket. Most come with a spice packet, so double-check yours just in case. We’ll also use one large onion, two carrots, and three potatoes, all chopped into chunks. You’ll also need four cloves of garlic, minced, and four cups of low-sodium beef broth.

For an extra layer of flavor, I recommend grabbing two bay leaves and a teaspoon of whole peppercorns. Want to elevate it even further? Add a bottle of your favorite beer or a head of cabbage cut into wedges. These are optional, but they add so much depth! Using fresh, high-quality ingredients will make your corned beef taste even better. And if you’re a true corned beef enthusiast, you’ll definitely want to check out my collection of corned beef recipes.

Equipment Needed

You’ll need a slow cooker. A 6-quart slow cooker is perfect for a 3-4 pound brisket, but adjust the size up or down if your brisket is bigger or smaller. If you want to sear the brisket for a richer flavor before slow cooking it (highly recommended!), you’ll need a large skillet.

You’ll also need a cutting board and a sharp knife for chopping those veggies. Don’t forget measuring cups and spoons to accurately measure the liquids and spices! A pair of tongs will be super helpful for handling the hot brisket. Now that we’ve gathered everything, let’s move on to prepping the corned beef! If you’re in the mood for chicken, I highly recommend my copycat Pollo Loco recipe.

Preparing the Corned Beef for the Slow Cooker

Trimming and Rinsing the Brisket

Alright, let’s get our hands on that corned beef! Take your brisket out of the package and place it on a cutting board. You might notice a thick layer of fat on one side – we’re going to trim some of that away. Using a sharp knife, carefully trim off the excess fat, leaving a thin layer of about ¼ inch. This allows the flavor to penetrate the meat better.

Next, rinse the brisket under cold water for a few minutes. Corned beef is cured in salt, so rinsing helps remove some of the excess saltiness, resulting in a more balanced flavor. Once rinsed, pat the brisket dry with paper towels.

Aromatics and Flavor Boosters

Now for the veggies! Peel and chop the onion into large chunks. Do the same for the carrots and potatoes – aim for about 1-inch pieces. Mince those garlic cloves (a garlic press is your friend here!). These vegetables aren’t just there for looks; they infuse the corned beef with incredible flavor as it cooks.

These aromatics are key to a truly flavorful and tender corned beef. Don’t skip them! If you’re using beer or cabbage, now’s the time to prep them. Open that beer and set it aside. If using cabbage, cut it into wedges. These optional ingredients add depth and complexity. The beer contributes a rich, malty flavor, while the cabbage adds a touch of sweetness. If you’re planning a party, my Just a Little Bite recipes for parties are always a hit.

Slow Cooking the Corned Beef: A Step-by-Step Guide

Layering the Ingredients in the Slow Cooker

Let’s get everything into the slow cooker! Start with a bed of vegetables at the bottom. This prevents the brisket from sticking and infuses the cooking liquid with flavor. Place the chopped onions, carrots, and potatoes in the slow cooker. Next, place the rinsed and trimmed corned beef brisket right on top of those veggies. If your brisket is too large for your slow cooker, you might need to cut it in half to make it fit. Nestle those minced garlic cloves around the brisket.

Adding the Liquids and Spices

Now, pour the beef broth over the brisket and vegetables. If you’re using beer, pour it in now. The liquid should reach about halfway up the sides of the brisket—no need to submerge it completely. Now, it’s time for the spice packet that came with your corned beef. Sprinkle in those peppercorns and bay leaves. I usually add a pinch of extra salt and pepper, but remember, the corned beef is already pretty salty, so go easy!

Cooking Time and Temperature Settings

You have two options for cooking: low and slow, or high and fast. For the most tender, fall-apart corned beef, I always recommend cooking on low for 8-10 hours. If you’re pressed for time, you can cook it on high for 4-5 hours, but keep in mind that low and slow is the secret to melt-in-your-mouth tenderness! For more slow cooker tips and tricks, check out these helpful resources from Here.

Slow Cooker Setting	Cooking Time
Low	8-10 hours
High	4-5 hours

Checking for Doneness and Shredding

Your corned beef is ready when it’s fork-tender. This means you should be able to easily shred it with a fork. Once it’s ready, carefully remove the brisket from the slow cooker using tongs and let it rest for about 15 minutes before shredding. Using two forks, shred the corned beef against the grain. This will make it easier to eat and is perfect for sandwiches or hash. You can also find helpful information about corned beef nutrition on Healthline.

Serving and Enjoying Your Slow Cooker Corned Beef

Classic Serving Suggestions

Your slow cooker corned beef is ready! Now for the best part – digging in! Traditionally, corned beef is served with boiled potatoes, cabbage, and carrots. You can cook these separately or add them to the slow cooker during the last hour of cooking time.

For a truly authentic St. Patrick’s Day feast, serve your corned beef with some Irish soda bread and a generous dollop of mustard. Rye bread is also a classic pairing. The tangy mustard cuts through the richness of the meat perfectly! And if you like a bit of heat, don’t forget a side of horseradish. For a simple but delicious side, try my recipe for Yukon Gold Potatoes.

Creative Corned Beef Leftover Ideas

Got leftovers? Even better! Corned beef is just as delicious the next day. One of my favorite ways to use leftover corned beef is to make corned beef hash. Just fry up the shredded corned beef with some chopped potatoes and onions – it’s the perfect breakfast or brunch dish.

You can also make amazing corned beef sandwiches on rye bread with mustard and Swiss cheese. Try adding some sauerkraut for an extra tangy kick! Get creative and use your leftover corned beef in soups, tacos, or even omelets. The possibilities are truly endless! You could even try incorporating it into some of my Campbell’s soup recipes.

Frequently Asked Questions

Storing and Reheating Leftover Corned Beef

Refrigeration and Freezing Guidelines

Let’s talk leftovers! To store your leftover corned beef in the fridge, let it cool down completely first. Then, place it in an airtight container or wrap it tightly in plastic wrap. Stored properly, it will stay good in the refrigerator for up to four days. For longer storage, freeze it! Wrap the cooled corned beef tightly in plastic wrap, then wrap it again in aluminum foil or freezer paper to prevent freezer burn. Frozen this way, your corned beef will last for up to three months.

Reheating Tips for Best Results

When you’re ready to reheat your corned beef, there are a few ways to do it without drying it out. For the best results, reheat it slowly in a skillet with a little bit of beef broth or water. You can also reheat it in the microwave, but be sure to cover it with a damp paper towel to lock in moisture. Another option is to reheat it in the oven at a low temperature (around 300°F or 150°C) until it’s heated through. Enjoy!