Corned Beef is a delicious St. Patrick's Day tradition. This crock pot version is fuss-free and yields perfectly tender and flavorful corned beef every time.
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This recipe is easy and fuss-free. Corned Beef is always on the menu for St. Patrick's Day in our house. The easiest way to cook corned beef is in the crockpot or slow cooker. Simply season and cook on low for serveral hours. The corned beef comes out perfectly tender every time.
Corned beef brisket
Corned beef is most commonly sold in two cuts - point cut and flat cut. The point cut is fattier and more uneven in thickness. This cut is good for shredding. The flat cut is more uniform in thickness so it is more ideal for slicing. The flat cut is also leaner. Both cuts are delicious and I have cooked both many times. I tend to prefer the flat cut for the uniform slices that I can get from it.
Packages of corned beef often include a spice packet which adds great flavor in a pinch. I love to use a homemade spice blend of minced garlic and onion, coriander, thyme, cloves, ground mustard, and black pepper. Layering the meat on a bed of onions infuses more flavor.
Preparing corned beef
In the bottom of the crock pot or slow cooker, add a large, sliced onion. Rub the spice mixture over all sides of the corned beef brisket. Lay it on top of the onions. Set the crock pot to low and cook for approx. 6 hours or until a thermometer reads 145 degrees. The actual cooking time will vary depending on the slow cooker. Remove the brisket to a cutting board and allow it to cool slightly before slicing. Keep leftovers refrigerated in an airtight container.
Corned beef is typically served with cabbage and often potatoes or carrots. I prefer to serve it with roasted potatoes and carrots. Use leftover corned beef and roasted potatoes to make delicious hash or add corned beef to classic Reuben sandwiches.
I hope you add this recipe to your St. Patrick's Day menu.
Crock Pot Corned Beef
- 3-4 pounds corned beef brisket
- 1 large onion sliced
- 1 teaspoon black pepper
- 1 teaspoon minced onion
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme leaves
- 2 teaspoons ground coriander
- ½ teaspoon ground mustard
- ¼ teaspoon ground cloves
- In a small bowl, combine the seasonings. Set aside
- In the bottom of the crock pot (slow cooker), place the sliced onions. Remove the brisket from the packaging and rinse under cold water. Rub the spice mixture over the brisket, covering it on all sides. Place it on top of the onions. Cover and cook on low for 6 hours. The meat temperature should be at least 145 degrees on an instant-read thermometer. (The actual cooking time may vary for different slow cookers. It's important to cook until the temperature reaches 145 degrees.) Remove to a cutting board to cool slightly before slicing.
- Serve the corned beef with roasted potatoes and carrots. Store leftovers in an airtight container in the refrigerator.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
Author's note: This post was originally published in March 2019 and has been updated.