Slow cooker corned beef makes this meal easy and delicious any time of the year. But since St. Patrick’s day is right around the corner, grab one on your next shopping trip and be prepared! Corned beef and cabbage is a must if you’re going to embrace your Irish heritage, even if it for one day.
This recipe delivers a moist, tender, flavor-packed piece of beef brisket. So easy you just dump, set, and cook!
Slow Cooker Corned Beef
How to cook tender corned beef brisket
I have made corned beef in the oven and it’s great but the ease of the slow cooker usually wins out.
Low and slow cooking is the method for beef brisket. It’s a tough cut of meat and needs to be cooked properly for tender juicy results.
Always allow the meat to rest once cooked.
Brisket has long fibrous strands so after allowing the meat to rest, cut across the grain for serving. This is important for tender meat.
Corned beef is beef brisket which has been cured and brined. It usually comes already seasoned and/or with a seasoning packet. If yours didn’t come seasoned simply mix together 1/2 tsp mustard seeds, 2 bay leaves, 8 allspice berries, 1/2 tsp salt, and1/2 tsp pepper.
How to make Slow Cooker Corned Beef
Add the corned beef, fat side up, to the slow cooker or crock pot. Sprinkle the spice packet, minced garlic, bay leaves, and pepper. Rub the spices around on top of the brisket.
Pour the beer and beef stock around the meat.
Set the slow cooker or crock pot to low and cook for 9 – 10 hours.
If you would like to add potatoes (quartered) and carrots (cut into 1″ pieces) do so after the first three hours of cooking.
Cabbage can be added during the last two hours of cooking.
Gently remove the brisket to a cutting board or platter and tent with aluminum foil. Let rest at least 15 minutes.
Once rested thinly slice against the grain or shred. You won’t believe how amazing and fork tender this corned beef comes out!
Serve with potatoes and cabbage. You can also make some scrumptious Reuben sandwiches or any other corned beef sandwiches that tickles your fancy. This tender meat will work however you decide to serve it.
And don’t worry about leftovers either. If it doesn’t get wolfed down totally on the first day, there are always ways of finishing it off the next morning. Use your leftover corned beef for a delicious corned beef hash. This is a great dish that’ll make for a great weekend!
Slow Cooker Corned Beef Recipe
Slow Cooker Corned Beef
- 3 lbs corned beef brisket
- 12 oz Guinness Stout
- 1 cup beef stock
- 2 cloves garlic minced
- 2 bay leaves
- 1/2 teaspoon black pepper fresh ground
- Place the corned beef brisket (fat side up), in the slow cooker. Sprinkle the seasoning packet ( comes in the corned beef package), garlic, bay leaves, and pepper over the meat. Rub the seasonings gently over the top.
- Pour the Guinness and beef stock into the slow cooker. Not over the meat.
- Cover and cook on LOW for 9-10 hours.
- Gently remove the corned beef from the slow cooker to a cutting board or platter and tent with aluminum foil for 15 minutes.
- Slice against the grain and serve.