Crispy Slow Cooker Corned Beef: Tender & Flavorful (Print Version)

Make crispy slow cooker corned beef effortlessly. Get tender, flavorful slices with a delicious crust. Perfect for holidays or an easy weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 7 Hours minutes
Total Time: 22 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Dairy-Free (if no dairy sides)

# Ingredients:

→ Main Ingredients

01 - 3-4 lb corned beef brisket (flat cut)
02 - 1 (usually 2.5 oz) pickling spice packet
03 - 4 cups low-sodium beef broth
04 - 1/4 cup apple cider vinegar

→ Glaze & Crisping

05 - 1/4 cup lightly packed brown sugar
06 - 2 tbsp Dijon mustard
07 - 1 tsp garlic powder
08 - 1/2 tsp black pepper
09 - 1 tbsp olive oil

→ Optional Extras

10 - 1 small onion, quartered (for slow cooker)
11 - 2-3 whole bay leaves (for slow cooker, if not in spice packet)

# Instructions:

01 - Okay, first things first, unwrap that beautiful piece of corned beef. Give it a quick rinse under cold water, just to get rid of any loose bits, and then pat it super dry with paper towels. This helps with seasoning adhesion, I think. Place it fat-side up in your slow cooker. I always feel a little excited at this point, knowing the magic that's about to happen. Make sure it fits snugly but isn't crammed.
02 - Now, sprinkle that pickling spice packet all over the corned beef. Don't be shy! Pour in your low-sodium beef broth and apple cider vinegar around the brisket, not directly on top, so you don't wash off the spices. You want the liquid to come about halfway up the meat. If it's not quite there, add a splash more broth. This is where the house starts to smell amazing, even before it cooks, honestly.
03 - Pop the lid on your slow cooker and set it to low for 7-8 hours, or high for 4-5 hours. I usually go for low, because patience usually pays off with super tender results. Resist the urge to peek too often! Every time you lift that lid, you lose heat, and that just means a longer cook time. Trust the process, my friend; your kitchen will smell incredible.
04 - Once your corned beef is fork-tender (and I mean, really tender, like falling apart), carefully remove it from the slow cooker and transfer it to a cutting board. Don't discard that cooking liquid yet! Preheat your oven to a high broil setting. This is where we get that glorious crispy crust. I always wonder if I'm doing it right, but it's pretty hard to mess up this step.
05 - In a small bowl, whisk together the brown sugar, Dijon mustard, garlic powder, and black pepper. If it's a bit too thick to spread, add a tiny bit of the slow cooker liquid, maybe a tablespoon at a time, until it's spreadable. Don't make it too runny, though; we want it to stick! This glaze is what makes the crispy slow cooker corned beef truly special, trust me.
06 - Place the corned beef on a baking sheet. Brush that gorgeous glaze all over the top and sides of the brisket. Then, drizzle a little olive oil over the glazed meat. Pop it under the broiler for 3-5 minutes, keeping a very close eye on it! Broilers can go from perfect to burnt in a flash. You want it beautifully caramelized and slightly crispy. Let it rest for 10 minutes before slicing against the grain. It's so good, you won't believe it came from a slow cooker!

# Notes:

01 - Always slice corned beef against the grain for maximum tenderness; I learned that the hard way with some chewy slices once!
02 - For reheating, gently warm slices in a pan with a splash of broth or water; microwaving can make it dry.
03 - If you don't have apple cider vinegar, a splash of white vinegar or lemon juice can offer a similar tang.
04 - Serving with horseradish sauce really takes this dish to the next level, trust me!

# Equipment Needed:

01 - Slow cooker
02 - baking sheet
03 - small mixing bowl
04 - whisk
05 - cutting board
06 - sharp knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 10g
Protein: 45g

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