Slow Cooker Corned Beef — Damn Delicious

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Slow Cooker Corned Beef

Let the crockpot do all the work for you – simply throw everything in and you are set. It’s so easy, so tender and so flavorful!

St. Patrick’s Day is one of my favorite holidays for one sole reason: the corned beef . I wait 364 days out of the year to buy a huge corned beef brisket. And since I only get to do this once a year, I go all out – from the baby potatoes to the lemon roasted cabbage.

It’s quite a spread, and also a bit too much work so this slow cooker version comes in super handy. All you have to do is dump everything into the slow cooker and you’re set! Really. There’s no searing, no dicing, no nothing. Even you veggies can get thrown in there as is.

Easy peasy. Although I should warn you – since this recipe is practically effortless, you’ll be tempted to make this more often than just once a year. There’s no judgment here though – I’ve honestly made it twice just this last month! After all, I can just chalk that up to “recipe-testing,” right?

Slow Cooker Corned Beef

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Let the crockpot do all the work for you – simply throw everything in and you are set. It’s so easy, so tender and so flavorful!

Ingredients:

  • 1 (3-pound) corned beef brisket, plus pickling spice packet
  • 8 whole cloves
  • 4 cloves garlic, peeled
  • 2 bay leaves
  • 24 baby carrots, tops trimmed to 2 inches
  • 1 pound baby Dutch potatoes
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Place corned beef brisket, fat side up, into a slow cooker; sprinkle with pickling spice.
  2. Place whole cloves throughout the brisket. Add garlic, bay leaves and 2 cups water, or more water as needed to cover the brisket by at least 1 inch.
  3. Cover and cook on low heat for 4-5 hours. Add carrots and potatoes to the slow cooker. Cover and cook on low heat for an additional 2-3 hours, or until tender.
  4. Thinly slice the corned beef against the grain. Serve immediately with carrots and potatoes, garnished with parsley, if desired.

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97 comments

This sounds delicious, but what’s a pickling spice packet?? Where do I pick that up??

The pickling spice packet generally comes together with the corned beef brisket.

Hubby would love it if I cooked this, but in Australia, we don’t get the packet of pickling spice with our corned beef. Can you tell me roughly what the spices are, and the quantities? I see peppercorns and mustard seeds on top of your corned beef. Thanks!

5 bay leaves, crushed in your hand
1 Tbs. coriander seed
1 tsp. whole black peppercorns
1 tsp. whole allspice
1 tsp whole mustard seed
2 to 4 whole cloves
you can add garlic or even red chile depending on your taste. This should be enough for 1 batch of corned beef.

I am trying the recipe for the first time. I’m not sure if the liquid amounts. I’m assuming my crockpot is small. When I added the meat with th recommended 2 cups it barely filled the pot. In order to cover the meat it took 5 cups and 1 beer. Hope it works

This looks awesome. Love Corn beef .I’ve never noticed Dutch potatoes in my store , does it matter whaat kind ?

Baby potatoes would really work best to ensure for a shorter amount of cooking time.

How long can the brisket stay in slow cooker? I prepped it a bit early and won’t be serving until later. I was wondering if I could just leave it in on low heat the whole time.

I cook it on low around 8 hours. I’ve heard some people cook it up to 11 hours like this though.

what is corned beef brisket please?

Corned Beef is is a cut of meat (brisket) that has been cured (or pickled) in a seasoned brine.

I live in South Africa, I can get beef brisket but I doubt I can get it cured. Could you tell me how I could do that ? Thank you

Here is a great recipe for home cured corned beef!

How do you make your lemon roasted cabbage? I’ve only had it cooked in with the corned beef.
Thanks!

It’s really simple – I cut the cabbage into 8 wedges, pop it in the oven and then sprinkle on freshly squeezed lemon juice. Easy peasy!

Ok, you have a really literal one here… 😉 Regarding your cabbage, what temperature and about how long? And then the lemon juice goes on after cooking, correct? Thanks! Everything sounds great!

I recommend roasting the cabbage at 450 degrees F, about 10 minutes per side.

Wonderful that this can be made in the slow cooker. My husband could probably eat corned beef year round…but I think he’s the only one who loves it that much. The rest of us thinks its a great once-a-year treat!

how come when I hit the print button, a blank screen appears. How do I print the recipes

Internet Explorer has recently made some updates that are causing print problems. I recommend using a different browser, such as Firefox, Google Chrome, or Safari. But if you can only use Internet Explore, you can highlight the recipe, left-click, and print from there.

Could you add cabbage to this…..Corned Beef and Cabbage is my hubby’s favorite and I am NOT good at cooking it….

You can certainly try adding cabbage later on but I personally think it’s better when the cabbage is made separately, preferably in the oven.

Sounds perfect! What is the cooking time for a 5-pound brisket? Thanks!

Unfortunately, without further recipe testing, I cannot advise on the appropriate cooking time. Please use your best judgment to ensure that the corned beef is completely cooked through, reaching an internal temperature of 145°F as measured with a food thermometer.

Try 8-9 hours for that much 🙂

Love all your recipes. Check everyday and that’s usually dinner that evening. Simple and always have the ingredients…..except a slow cooker.
So can I make this brisket in a Dutch Oven? Will heat and time change?
Thank you

Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide from Williams-Sonoma: http://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/.

> I use my Dutch Oven on the stove. Works basically the same, just make sure you keep the temp to a low simmer. I turn the brisket over, to ensure even cooking, just before I add the veggies. HaPpY St. PaDdY’s DaY!!

I do something very similar in the crock pot every St. Patrick’s Day but instead of water I use Guinness and some brown sugar. Yum! I’ll have to try adding cloves and garlic like in your recipe!

Could cabbage be added to the ingredients or is the cooking time too long for cabbage? I have to have cabbage with a corned beef dinner!

You can certainly try adding cabbage later on but I personally think it’s better when the cabbage is made separately, preferably in the oven.

I would use chicken broth, a 14.5 oz can is about 1 3/4 cup and then the balance would be water. Gives it just that much more flavor! 🙂

Instead of 2 cups of water, use a beer. Preferably a dark brew such as Guiness. That will take it to a whole other level of flavor!

Did you use a flat cut or point cut corned beef? Does it much matter?

I find that the flat cut is best when it comes to corned beef, but it’s really up to you!

Have been making my corned beef in the crock-pot for over 20 years. Now experimenting with doing it in the oven. I LOVE the cabbaged cooked with the rest of the stuff. It picks up the flavor of everything else in the crock. Will have to try your oven roasted version one day Chungah

chungah, could you clarify something for me, please? in the recipe, you state 8 whole cloves of garlic and 4 cloves of peeled garlic. is it 8 whole heads of garlic and 4 peeled cloves? thanks in advance! can’t wait to make this on st. patty’s day!

Julianne, the 8 whole cloves does not refer to garlic. The cloves in this sense is a spice. You can read more about it here.

OH! thank you so much for clarifying. that makes way more sense 🙂

I am single, so I bought the smallest corned brisket I could find, and scored a 1.6 lb one (I couldn’t believe it myself). Your recipe is the best, most basic recipe, which in my opinion, IS the best! I’ll temp it, but I think I’ll start with the low end of your cooking time as a start (4 hrs brisket & 2 hrs more for the veg). I cannot wait!

It’s in the crock pot as we speak! Can’t. Wait to taste it. Love all of your recipes!

Hi, when you say, “Place whole cloves throughout the brisket. Add garlic..” Do you mean to place it on top or make slits in the corn beef and place them that way?

The cloves should be pushed into the brisket, but slits are not needed. The cloves will slide right in!

Hi,
When you say cover the corn beef with water by an inch do you mean up over the meat by one inch? The photo doesn’t show that and with slow cookers you always get more liquid than when you started. I don’t want my meat swimming. Please clarify. Thank you and love your recipes!

Yes, the meat should be covered with water, but please feel free to adjust the amount of water used to suit your preferences.

I’m going to follow your lead on this one. Thanks for the quick response.
Happy St. Patty’s Day!

@robin–how did it come out? (two years later….lol) I’m also concerned about the amount of liquid volume and the recipe hasn’t been adjusted to say that you should pour some of it or at what time point. I guess I’ll see what things look like in a few hours! 🙂

Made this tonightto celebrate St. Patrick’s Day – I’m Irish – American so this has always been a traditional meal for my family but this was the first time I’ve made it on my own. It is absolutely delicious! Think we’ll be making this for more than just St. Paddy’s Day!

Can I add the juices from the packet of the corned beef into the crock pot? And do I need to rinse it before placing in crock pot?

You can add the juices or you can rinse it off – it’s up to you!

How do you make your lemon roasted cabbage?

It’s really simple – I cut the cabbage into 8 wedges, pop it in the oven and then sprinkle on freshly squeezed lemon juice. Easy peasy!

Good Day, can you make this days in advance or must it be done 1 day prior to Christmas?
Would like to make this tonight already, thank you

Yes, you can make this ahead of time.

If the crockpot is big enough, can you place two corned beef briskets in? Will that alter cooking time? Should that be cooked on high, then? Have to make several of these for a crowd and trying to figure out the best way to go about it. Thank you.

Yes, cooking time may need to be adjusted, but as always, please use your best judgment.

Whole potatoes or sliced?

John, you can keep them whole or chopped – it’s up to you (and the size of the potatoes, of course).

So you don’t brine the corned beef before it hits to slow cooker for the first time? I only ask because most people brine 5-10 days for maximum flavor and tenderness.

You can choose to brine it before if you’d like – it’s completely up to you.

This is the only way I’m going to make our corned beef from here on out. For years I’ve been making it in the crockpot with a can of beer and it’s been delicious, but wow! The addition of the cloves put it over the top! My 6 year old was asking for more today, but we ate the entire thing! We’re off to the store to get another for this week! Thanks!

WOW its sad to see to see the chief only think brisket is a one time a year meal! That this is the only way it served!Funny for this Irish/ Scottish to get brisket was smoked! Makes me think that someone who enjoys this hard to cook meat to expand there culinary mind!

Corned beef is an all time low for brisket! This was made as a cheap meal back in the days! But to put it as a one time a year meal! That to me means the chief just does not know how to cook a great piece of meat! Anyway can make a Ribeye taste good! Takes someone with skills to make a Brisket good! Without all the add on’s! To say brisket is a one time a year deal is just crazy! Like saying Turkey is a one time a year deal!

CHUNGAH you are a very pretty lady and have great skills when it comes to food! Yet it seems you need more Southern in you! As I’m sure I could use a lot of the rest of the worlds recipes and the way they cook things in my knowledge! Not crazy but you are a very lovely lady and have great skills in the kitchen!

This recipe is a keeper! Double it with confidence! I made it today for a dinner party for 10 people and all raved about the tenderness and flavors. I used (2) 3 + lb flat cut corned beef briskets , 3 cups of water & 1 bottle of a Belgian wheat beer. .. used both season packets but did not increase the whole cloves or garlic clove amounts . I wasn’t sure how long it would take to cook , so I started out by cooking it for 3 hours on high then dropped it down to low for the remaining 7 hours. I added the potatoes and carrots at the 4 hour mark as recommended. Perfect meal ! Thank you also for the roasted cabbage inspiration ; I sliced the cabbage instead of cutting into wedges and rubbed it with olive oil and topped with fresh ground sea salt and black pepper. Baked on a cookie sheet for 45 mins at 400 degrees F. I am going to toss out all my other recipes. This is the best one yet. Thank you again. g

Thank you for this post Gina! I’ve been debated doing exactly what you did, now I’m confident it will work! I love everyone’s comments, such great ideas and so helpful! (Excellent Recipes too of course Chungah! Thank you as well)

Thank you sooo much Gina. I’m having a party and have exactly your situation you stated here. My only concern is how big were your carrots and potatoes. And did you put them on top of the meat or below?And can we still enjoy the onions or do they become too soggy?
I’ll take anyone’s input on this as I’m making this tomorrow night. Yikes. Help.

Do you use all the juice that comes in the corned beef brisket or pour it off?

I recommend draining the excess juices.

Yes I love this basic crock recipe. It is simple as-is and forgiving with a little experimentation. I just dump in some carrots, then potatoes, then the meat, then when almost full I top it with onions. Each layer gets a little salt and pepper, the meat gets liquid smoke and a quarter cup of apple cider vinegar. Then turn on the heat , wait 8 hours , inhale. The onions melt with the fat and make a really good broth.

So, I JUST realized I’m out of whole cloves but I have ground, can I substitute , or should I just leave it out?

Yes, you can omit as needed.

Nice recipe, love the whole clove idea…I have found cooking my own corned beef, it is more about reaching tenderness, then a internal temperature.

So it’s 4-5 hrs plus 2-3 once you add the potatoes and carrots or you add the veg when you stil have 2-3 hr left?

Once the carrots and potatoes have been added, it’s an additional 2-3 hours.

Can you bake the purple cabbage with olive oil?

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