Crockpot Corned Beef Brisket

Sliced corned beef arranged on a platter with carrots and potatoes.

4.25 from 4 votes

Making corned beef 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 results every time.

Prep Time5

Cook Time8

Resting time15

Total Time8 20

Course: Main Dish

Cuisine: American

Servings: - 4

Calories: 930kcal

Author: Abbey McDermott

Equipment

slow cooker

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