Juicy Slow Cooker Corned Beef

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Slow cooker corned beef is an effortless way to make a traditional corned beef and cabbage dinner. Low and slow cooking makes it so juicy and tender, it melts in your mouth.

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What is corned beef?

Corned beef is a salt-cured beef brisket seasoned with a variety of spices that resemble pickling spices. Historically, corned beef was a non-perishable commodity during wartime when fresh meat was rationed, mainly because of its accessible curing process using salt pellets known as corns. In modern day, corned beef brisket is cured in a salt water brine which adds flavor and helps preserve it.

What are the cuts of corned beef?

Whole corned beef brisket consists of point cut and flat cut portions. Point cut has more fat marbling, which falls apart easily after cooking. Flat cut is leaner with less connective tissue, so it stays in tact after slicing. I used point cut in these recipe photos. Both cuts are equally delicious and widely available. Whole brisket can be used but isn't as readily available.

Why you'll love this recipe

• You only need corned beef brisket, a few vegetables, and water (or other liquid).
• Budget-friendly.
• Easy for any cooking level.
• Just load the Crockpot and press a button.
• The slow cooker makes corned beef brisket effortlessly tender, juicy, and delicious.
• It's a classic recipe for St. Patrick's Day that's great any day of the year.

Ingredient notes

• corned beef brisket – Use flat cut, point cut, or whole brisket for this recipe. Also, if your corned beef comes with a seasoning packet, don't discard it unless you have corned beef seasoning on hand.
• garlic cloves - Fresh garlic enhances the flavor and aroma of this dish, so use as much as your heart desires.
• bay leaf - You can leave the leaf whole, which makes it easier to remove later.
• water - Plain water works perfectly for this corned beef recipe, but feel free to substitute your favorite beer or broth in equal amounts.
• carrots – Packaged baby carrots can be used in place of whole carrots, but leave them whole so they don’t overcook.
• potatoes – Any potatoes can be used, but I recommend baby potatoes because they cook efficiently and won't fall apart in the slow cooker.
• green cabbage – Cut the cabbage into 2-inch thick wedges with the core intact so it holds together while cooking.
• (optional) fresh parsley - Use for garnish when serving.

How long to cook corned beef in the Crockpot

I recommend 8 hours minimum on the LOW Crockpot setting. This is because low and slow cooking is required for the connective tissue to break down and tenderize, which is what makes corned beef so juicy and delicious. Here's how to cook corned beef brisket with cabbage and other vegetables using this method.

Slow cooker corned beef step-by-step

Step 1: Set corned beef in the Crockpot. Add seasoning packet contents, garlic, bay leaf, and water or other cooking liquid such as beer or broth. Cover the Crockpot and set it to the LOW heat setting for 6 hours.

Step 2. Place carrots and potatoes next to the corned beef brisket. Arrange cabbage on top of the corned beef. Cover and continue slow cooking for an additional 2 hours, or until the corned beef internal temperature reaches between 180 and 200 degrees Fahrenheit on a meat thermometer.

Step 3. Transfer the vegetables and corned beef out of the Crockpot and rest 15 minutes under loosely-covered foil. Slice the brisket against the grain.

Step 4. To serve, arrange corned beef with cabbage, carrots, and potatoes on a platter garnished with fresh parsley, next to Irish soda bread, beer bread, or French roll. I recommend using the cooking liquid as au jus when serving the corned beef. Don't forget to make a shamrock shake for the kids!

What temperature to cook corned beef?

Corned beef should reach a minimum internal temperature of 145 degrees Fahrenheit for food safety reasons. However, when the brisket reaches a temperature between 180 and 200 degrees Fahrenheit, this allows the connective tissues to tenderize, which results in tender and juicy beef. So, aim for that and use a meat thermometer to monitor the temperature.

Recipe tips

• Since ½ pound serving per person is standard and corned beef shrinks when cooked, aim for ⅓ pound per person of uncooked brisket.
• Rinsing corned beef is optional. Doing so will remove the viscous brine, but also removes any added seasonings.
• Please resist the temptation to slow cook corned beef on a HIGH setting. Forced efficiency makes any tough cut of meat the opposite of tender and juicy. Keep it low and slow.
• Bring refrigerated vegetables to room temperature before adding to maintain a consistent slow cooker temperature.
• If the vegetables finish cooking before the beef is ready, transfer them out of the cooker to prevent overcooking.

Recipe variations

• If your corned beef brisket doesn't include seasonings, use a pickling spice as a substitute.
• When substituting water with broth, I recommend using a reduced-sodium option since corned beef is naturally salty.
• You can also make corned beef with beer by simply replacing any amount of water with your favorite beer.
• This pressure cooker recipe gets corned beef on the table in under 2 hours.

What to do with leftovers

Turn corned beef and cabbage leftovers to into a savory corned beef hash breakfast. Or make a scrumptious, deli-style corned beef Reuben sandwich – this is the stuff dreams are made of.

Storage and reheat instructions

To store, allow corned beef and vegetables to cool completely. Refrigerate up to 5 days in an airtight container or freeze up to 90 days in freezer-safe packaging. Reheat corned beef covered on a medium-heat setting using an oven or microwave. You can also pan-fry leftovers with a splash of olive oil.

Recommended slow cooker dinners

• Slow Cooker Chicken Vegetable Soup
• White Bean Chicken Chili
• Whole Chicken Slow Cooker Recipe
• Slow Cooker Pulled Pork
• Ham and Beans

📖 Recipe

Slow Cooker Corned Beef Recipe

Slow cooker corned beef makes it a breeze to make a traditional corned beef and cabbage dinner. Low and slow cooking makes it so juicy and tender, it melts in your mouth.

Prep TimePrep Time: 5 minutes mins

Cook TimeCook Time: 8 hours hrs

Total timeTotal Time: 8 hours hrs 5 minutes mins

Yield 5 ⅓-pound servings

Author Traci

4.79 from 14 votes

Print Pin it for later 📌

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Note about scaling

When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.

Ingredients 

1x2x3x

• ▢ 3 pounds Corned Beef Brisket, with seasoning packet
• ▢ 3 cups Water, or other cooking liquid
• ▢ 5 cloves Garlic, smashed and peeled
• ▢ 2 Bay Leaf
• ▢ 5 large Carrots, about ½ pound
• ▢ 10 small Potatoes, about 2 pounds
• ▢ ½ large Green Cabbage Head, cut into 2-inch thick wedges
• ▢ (optional) Fresh Parsley, for garnish

Instructions

• Place CORNED BEEF in the slow cooker with contents of seasoning packet.
• Add WATER (or other cooking liquid), GARLIC, and BAY LEAF to the cooker.
• Cover and set slow cooker on the LOW heat setting for 6 hours.
• Add CARROTS and POTATOES to the cooker next to the brisket. Arrange CABBAGE WEDGES on top of everything.
• Cover the slow cooker and cook an additional 2 hours, or until corned beef reaches an internal temperature between 180 and 200 degrees Fahrenheit on a meat thermometer.
• Transfer the vegetables and corned beef out of the cooker and rest under loosely covered foil for 15 minutes.
• Slice the brisket against the grain to desired thickness.
• Serve warm corned beef with cabbage, carrots, and potatoes. Use the cooking juices as au jus for serving.
• To store, allow corned beef and vegetables to cool completely. Refrigerate in an airtight container up to 5 days or freeze up to 90 days in freezer-safe packaging.

Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

• Rinsing corned beef is optional. Doing so will remove the viscous brine, but also removes any added seasonings.
• Please resist the temptation to slow cook corned beef on a HIGH setting. Forced efficiency makes any tough cut of meat the opposite of tender and juicy. Keep it low and slow.
• Bring refrigerated vegetables to room temperature before adding to help maintain the cooking temperature.
• If the vegetables finish cooking before the beef is ready, transfer them out of the cooker to prevent overcooking.

Equipment

• chef's knife
• cutting board
• 5 quart slow cooker
• instant-read thermometer
• slotted spoon

Nutrition

Serving: 0.33lb. | Calories: 410kcal | Carbohydrates: 19g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 81mg | Sodium: 1899mg | Potassium: 907mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8643IU | Vitamin C: 100mg | Calcium: 101mg | Iron: 3mg

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

Course Dinner Recipes, entree, Main Course

Cuisine American, Irish

Diet Gluten Free

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