Making corned beef brisket in a crockpot is a fuss-free way to enjoy a St. Patrick's Day favorite. I've been making this recipe for over twenty-five years, and it yields perfectly tender and flavorful corned beef every time.
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This post was originally published in March 2019 and has been updated.
Corned beef, along with pistachio pie, is a St. Patrick's Day staple in our house, but it is delicious any time of year. This crockpot corned beef brisket recipe is a fuss-free method that ensures tender and flavorful results every time.
Slow cookers allow the brisket to cook low and slow, breaking down the connective tissue, which results in a melt-in-your-mouth texture.
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Why This Recipe Works
- Ease: Cooking corned beef in a slow cooker is a fuss-free process. A simple seasoning and several hours on low will give you perfectly tender results every time.
- Cook once, eat twice! I often cook two corned beef briskets—one to slice and enjoy with my favorite sides like roasted potatoes and maple ginger carrots, and the other to enjoy another day in other recipes, like these Reuben sliders.
- Versatile leftovers: Corned beef can be used in various recipes such as Corned Beef Hash, Rueben Quesadillas, or Reuben Nachos.
Ingredient Notes
Beef Brisket vs. Corned Beef Brisket
Beef brisket is sold raw, while corned beef is brisket that has been cured in a brine. The salty brine preserves the corned beef's signature pink/reddish color. Be sure to look for brisket labeled "corned beef."
- Corned beef is most commonly sold in two cuts: point cut and flat cut. The point cut is fattier and more uneven in thickness and is good for shredding. The flat cut is leaner and more uniform in thickness, making it ideal for slicing. Both cuts are delicious, and I have cooked both many times over the years. I prefer the flat cut for ease of slicing.
- Onions: I prefer using onions to infuse the meat with added flavor. If you are a traditionalist, green cabbage can be used instead.
- Seasonings: Packages of corned beef brisket often include a spice packet, which adds great flavor in a pinch. I love using a homemade spice blend of minced garlic and onion, coriander, thyme, cloves, ground mustard, and black pepper. If you don't have coriander on hand, a mixture of cumin and curry powder can be substituted.
See the recipe card for complete instructions and ingredient amounts.
How to Make Crockpot Corned Beef Brisket
Step 1: Place the sliced onions (or cabbage) in the bottom of a slow cooker.
Step 2: Mix the spices and rub the mixture over all sides of the corned beef brisket.
Step 3: Place the meat fat-side-up in the slow cooker. It is not necessary to add liquid. The meat will release plenty of moisture, and the fat on top will baste the meat as it cooks, creating a delicious crust.
Step 4: Cook on low for 6-8 hours until the meat is fork-tender and separates easily with a fork. Transfer the brisket to a cutting board and rest for 10-15 minutes before slicing it against the grain.
Expert Tips
- Be sure to use corned beef brisket. Brisket that has been brined will be labeled "corned beef brisket".
- Rinse the corned beef before adding it to the crock pot. Since the beef is cured in a brine, rinsing it will help to control the amount of salt. (This is optional.)
- Corned beef will still have a pink hue when fully cooked. The best test of doneness is fork-tenderness.
- Add some Guinness beer to the slow cooker for extra flavor.
- Cook on low (not high) to ensure tender results.
- Slice the meat against the grain for the most tender bite.
Recipe FAQs
No, the brisket has plenty of fatty moisture that will slowly baste itself while it cooks. You can add ½-¾ cup water or beef broth if desired, but it isn't necessary.
When fully cooked, the corned beef should be fork-tender. If you can pull off a corner easily without a knife, it's done. The cooking time is just a guide, not a hard and fast rule. If the meat is tough, it needs to cook longer. Corned beef should reach a temperature of 160℉.
Corned beef is typically served with cabbage and potatoes. Other great side dish options include bacon cheddar mashed potatoes, honey thyme carrots, and broccoli cauliflower salad.
Corned beef pairs well with brown mustard, horseradish sauce, and sauerkraut.
Have you tried this recipe? I'd love to hear it! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
Crockpot Corned Beef Brisket
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EQUIPMENT
Ingredients
- 1 large yellow onion (sliced)
- 3-4 pounds corned beef brisket (see notes)
- 1 teaspoon dried minced onion
- 1 teaspoon dried minced garlic
- 1 teaspoon dried thyme leaves
- 2 teaspoons ground coriander
- ½ teaspoon ground mustard
- ¼ teaspoon ground cloves
- 1 teaspoon black pepper
Instructions
- Place the sliced onion in the bottom of the crockpot.1 large yellow onion
- Remove the brisket from the packaging and rinse under cold water. Combine the seasonings in a small bowl and rub the mixture over the brisket, covering it on all sides. Place it on top of the onions.3-4 pounds corned beef brisket, 1 teaspoon dried minced onion, 1 teaspoon dried minced garlic, 1 teaspoon dried thyme leaves, 2 teaspoons ground coriander, ½ teaspoon ground mustard, ¼ teaspoon ground cloves, 1 teaspoon black pepper
- Cover and cook on low for 6-8 hours until the meat is fork-tender. The actual cooking time will vary based on the actual size of the brisket and the slow cooker used. If you can pull off a corner of the meat without a knife, it's done. It's important to cook until the temperature reaches 160℉.
- Remove to a cutting board to cool for 10-15 minutes before slicing. Slice the meat against the grain.
Notes
- Be sure to use corned beef brisket, not beef brisket. Corned beef is brined and will be labeled "corned beef brisket".
- Rinse the meat to remove excess salt from the brining process. (This is optional.)
- Always cook corned beef on the low setting of the slow cooker. When fully cooked, the meat will still have a pink hue. The internal temperature should be 160℉. The best test for doneness is to check if the meat is fork-tender. It should break apart easily with a fork.
- Liquid does not need to be added to the slow cooker. The brisket has plenty of fatty moisture that will slowly baste itself while it cooks. You can add ½-¾ cup water or beef broth if desired, but it isn't necessary.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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