Crock Pot Corned Beef: Tender & Easy Meal (Print Version)
Make tender crock pot corned beef with minimal fuss. This slow cooker recipe brings comfort to your table with rich flavors and simple steps.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 8 Hours minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: Gluten-Free (check broth and seasoning packet)
# Ingredients:
→ Main Ingredients
01 -
3-4 lb corned beef brisket (with seasoning packet)
02 -
4 cups low-sodium beef broth
→ Flavor Boosters
03 -
1 large onion, quartered
04 -
4 cloves garlic, smashed
05 -
2 bay leaves
→ Vegetables & Sides
06 -
1 lb baby carrots
07 -
1.5 lb small red potatoes, quartered
08 -
1 small head green cabbage, cut into 6-8 wedges
# Instructions:
01 -
First things first, take that beautiful corned beef brisket out of its package. Give it a good rinse under cold water. This helps wash off any excess brine and makes sure we're starting fresh. Then, pop it into your 6-quart (or larger) slow cooker. This is where I sometimes forget to pat it dry, but honestly, it doesn't make a huge difference here since we're adding liquid. Just get it in there, fat side up if you can, for extra moisture.
02 -
Next, scatter those quartered onions and smashed garlic cloves around the brisket in the crock pot. If your corned beef came with a seasoning packet, sprinkle that over the top now. Don't skip it! It's got all those classic pickling spices that make this dish sing. Then, nestle in the bay leaves. I tried once to just dump everything in without placing it, and the bay leaves got lost. A little attention to detail helps, even in a slow cooker.
03 -
Carefully pour the low-sodium beef broth over the brisket and seasonings. You want enough liquid to mostly cover the meat, but not so much that it overflows once the veggies are added. I usually aim for about two-thirds up the side of the brisket. You'll smell those spices starting to infuse the broth already; it's a promise of good things to come! This step is where the magic really begins.
04 -
Cover your slow cooker and set it to LOW for 7-8 hours, or HIGH for 4-5 hours. I always, always go for LOW if I have the time. That longer, slower cook time is what makes the corned beef incredibly tender, practically falling apart with a fork. Honestly, it's worth the wait. Resist the urge to peek too much; every time you lift the lid, heat escapes, and it takes longer to cook. Trust the process!
05 -
About 2 hours before the corned beef is done (or around the 5-hour mark if cooking on low), add your baby carrots and quartered red potatoes to the crock pot. They'll cook down beautifully in that savory broth. Make sure they're submerged as much as possible. I once added them too early, and they turned to mush, so timing is key here for perfectly tender-crisp veggies.
06 -
Finally, about 30-45 minutes before serving, add the cabbage wedges. They cook relatively quickly and you want them tender but not completely disintegrated. Once they're soft and slightly translucent, your crock pot corned beef is ready! The whole house will smell amazing, trust me. Slice the corned beef against the grain for maximum tenderness, and serve with those perfectly cooked veggies and a drizzle of the cooking liquid.
# Notes:
01 -
Always slice the corned beef against the grain for the most tender bites, I learned this the hard way!
02 -
Store leftovers with some of the cooking liquid to keep the meat moist and flavorful.
03 -
If you don't have beef broth, chicken broth or even water with a bouillon cube can work in a pinch.
04 -
A dollop of grainy mustard or a horseradish cream sauce elevates the serving experience for me.
# Equipment Needed:
01 -
6-quart slow cooker
02 -
large knife
03 -
cutting board
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 35g