Slow Cooker Corned Beef

why make this recipe

This slow cooker corned beef is easy and hands-off. You can set it in the morning and come back to a soft, flavorful meat. It works well for family meals or a simple holiday dish.

introduction

This recipe uses a slow cooker to cook corned beef until it is tender. The slow heat makes the meat fall-apart soft. If you like slow cooker meals, try other ideas like slow cooker chicken dinner recipes.

how to make Slow Cooker Corned Beef

Cook the corned beef in the slow cooker with simple spices and broth. Let it cook low and slow for 8 to 10 hours. Add vegetables near the end if you want them soft but not mushy. Rest the meat a few minutes before slicing so juices settle.

Ingredients :

• 4 to 5 pounds corned beef brisket
• 1 onion, quartered
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon sugar
• 2 teaspoons black peppercorns
• 2 teaspoons mustard seeds
• 1 teaspoon allspice berries
• 1 teaspoon coriander seeds
• 1 teaspoon crushed red pepper flakes
• Carrots and potatoes (optional, for serving)

Directions :

1. Place the corned beef brisket in the slow cooker.
2. Add the onion, garlic, beef broth, and spices (sugar, black peppercorns, mustard seeds, allspice berries, coriander seeds, and red pepper flakes).
3. Cover and cook on low for 8-10 hours or until the beef is tender.
4. Optional: Add carrots and potatoes in the last 2 hours of cooking.
5. Remove the corned beef from the slow cooker and let it rest for a few minutes before slicing.
6. Serve with the vegetables and enjoy!

how to serve Slow Cooker Corned Beef

Slice the beef against the grain for tender pieces. Serve with the cooked carrots and potatoes. You can also serve it with mustard, pickles, or crusty bread.

how to store Slow Cooker Corned Beef

Cool the meat to room temperature, then put it in an airtight container. Store in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months. Thaw in the fridge before reheating.

tips to make Slow Cooker Corned Beef

• Trim excess fat if you want less grease.
• Cook on low for best tenderness.
• If the meat is not tender, cook another hour and check again.
• Add vegetables in the last 2 hours to avoid overcooking them.
• Let the meat rest 5 to 10 minutes before slicing.

variation (if any)

• Add a bay leaf or a few slices of lemon for a different aroma.
• Swap beef broth for beer for a richer flavor.
• Add cabbage wedges in the last hour for a classic meal.

FAQs

Q: Can I cook this on high?
A: Yes, but use about 4-6 hours on high. Low gives a better texture.

Q: Do I need to rinse the corned beef before cooking?
A: You can rinse it to remove excess brine, but it is not required.

Q: How do I know the beef is done?
A: The beef is done when a fork slides in easily and the meat pulls apart.

Q: Can I cook smaller or larger brisket?
A: Yes. Adjust cooking time slightly: smaller briskets may cook faster, larger may need more time.

Slow Cooker Corned Beef

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 600 minutes
• Total Time: 615 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Irish
• Diet: Paleo

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Description

This slow cooker corned beef is easy and hands-off, yielding tender, flavorful meat that’s perfect for family meals or holidays.

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Ingredients

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• 4 to 5 pounds corned beef brisket
• 1 onion, quartered
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon sugar
• 2 teaspoons black peppercorns
• 2 teaspoons mustard seeds
• 1 teaspoon allspice berries
• 1 teaspoon coriander seeds
• 1 teaspoon crushed red pepper flakes
• Carrots and potatoes (optional, for serving)

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Instructions

1. Place the corned beef brisket in the slow cooker.
2. Add the onion, garlic, beef broth, and spices (sugar, black peppercorns, mustard seeds, allspice berries, coriander seeds, and red pepper flakes).
3. Cover and cook on low for 8-10 hours or until the beef is tender.
4. Optional: Add carrots and potatoes in the last 2 hours of cooking.
5. Remove the corned beef from the slow cooker and let it rest for a few minutes before slicing.
6. Serve with the vegetables and enjoy!

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Notes

Trim excess fat if desired for less grease. For best tenderness, cook on low. Let the meat rest before slicing.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 100mg