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 post was originally published in March 2019 and has been updated.
Corned Beef is always on the menu in our house at this time of year. It's a St. Patrick's Day staple that my family craves along with Frozen Pistachio Pie.
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Why you will love this recipe
- Easy and fuss-free. A crockpot or slow cooker is the easiest way to cook corned beef. 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 enjoy sliced with my favorite sides, and the other one to enjoy another day in other recipes.
- Leftovers are so versatile and equally delicious! Use corned beef in Corned Beef Hash, Reuben Sliders, Rueben Quesadillas, or Reuben Nachos.
Ingredient notes
Corned beef - what to look for
- 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 leaner and is more uniform in thickness, making it ideal for slicing. Both cuts are delicious and I have cooked both many times. I tend to prefer the flat cut because I can cut it into uniform slices.
Seasonings
- Packages of corned beef 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. Layering the meat on a bed of onions infuses extra flavor.
Is beef brisket the same as corned beef?
No, beef brisket is sold raw, while corned beef is a brisket that has been cured in a brined. The salty brine preserves the corned beef's signature pink/reddish color. Beef brisket that has NOT been brined will be sold as "brisket", not as "corned beef".
Step-by-step Instructions
See the recipe card for complete instructions and ingredient amounts.
- 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 the brisket on top of the onions.
- Set the crock pot to low and cook for approx. 6-8 hours until the meat is fork-tender. The actual cooking time will vary depending on the slow cooker and the size of the corned beef brisket.
- Remove the brisket to a cutting board and allow it to cool slightly before slicing. Keep leftovers refrigerated in an airtight container.
Serving
Corned beef is typically served with cabbage and often potatoes or carrots. I prefer to serve it with roasted potatoes and carrots - try Maple Ginger Carrots or Honey Thyme Carrots.
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.
- 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 degrees.
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📖 Recipe Card
Crock Pot Corned Beef
EQUIPMENT
Ingredients
- 3-4 pounds corned beef brisket (see notes)
- 1 large onion (sliced)
- 1 teaspoon black pepper
- 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
Instructions
- In a small bowl, combine the seasonings. Set aside. (Alternatively, if a spice packet came with the corned beef, that can be used.)
- 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 6-8 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 degrees.
- Remove to a cutting board to cool slightly before slicing. Slice against the grain.
- Serve with roasted potatoes and carrots. Store leftovers in an airtight container in the refrigerator.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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