Tender Slow Cooker Corned Beef Recipe (Print Version)

This Slow Cooker Corned Beef Recipe delivers melt-in-your-mouth tenderness. A simple, hearty meal, perfect for holidays or an easy weeknight dinner. So simple!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 480 Minutes minutes
Total Time: 500 minutes
Servings: 7 Servings
Difficulty: Beginner
Cuisine: Irish

# Ingredients:

→ Main Stars

01 - Corned Beef Brisket (4-5 lbs, flat cut preferred)
02 - Small Red Potatoes (1.5 lbs, halved or quartered)
03 - Carrots (1 lb, peeled and roughly chopped)
04 - Yellow Onion (1 large, quartered)

→ Flavor Boosters

05 - 1 packet Pickling Spice Packet (usually comes with the beef)
06 - Bay Leaves (2-3 extra)
07 - Beef Broth (4 cups, low sodium)

→ Optional Finishing Touches

08 - Guinness Stout (1 cup, optional)
09 - Fresh Parsley (chopped, for garnish)

→ Later Additions

10 - Green Cabbage (1 small head, cut into 6-8 wedges, added last hour)

# Instructions:

01 - First things first, let's get our ingredients ready for this **Slow Cooker Corned Beef Recipe**. Unwrap your corned beef brisket and give it a good rinse under cold water. This helps wash off any excess brine. Pat it dry with paper towels; I always skip this step and regret it later when my hands are all wet and slippery! Next, quarter your large yellow onion, peel and roughly chop your carrots into about 1-inch pieces, and halve or quarter your small red potatoes so they're all pretty similar in size. This ensures everything cooks evenly, which is key for a tender result.
02 - Now for the fun part: layering! Place the quartered onions at the bottom of your slow cooker. This creates a little bed for the beef and helps infuse the broth from the start. Next, nestle the rinsed and patted-dry corned beef brisket right on top of the onions. If your beef came with a fat cap, place it facing up – it'll render down and keep the meat moist. Then, scatter the chopped carrots and potatoes around the sides of the brisket. Don't worry if it looks a bit crowded; it'll all settle down as it cooks. I always try to make it look neat, but it usually ends up being a beautiful mess!
03 - It's time for the flavor! Sprinkle the pickling spice packet (the one that came with your beef!) directly over the brisket and veggies. Add your extra bay leaves too. Pour the beef broth over everything. If you're using Guinness, now's the time to pour that in as well – it adds such a deep, rich note, honestly. Make sure the liquid mostly covers the beef and vegetables, but don't overfill your slow cooker. You want those wonderful aromas to slowly develop and mingle, making your kitchen smell absolutely divine!
04 - Cover your slow cooker and set it to low for 8-10 hours, or high for 4-6 hours. I always go for the low setting if I have the time; it just makes the corned beef incredibly tender, practically falling apart. This is where the magic happens for our **Slow Cooker Corned Beef Recipe**! During this time, you can go about your day. I usually peek in once or twice, just to admire the bubbling goodness and the incredible smell that starts to waft through the house. Just try not to lift the lid too often, or you'll lose all that precious heat and steam!
05 - About 45 minutes to an hour before the cooking time is up, add your chopped cabbage wedges to the slow cooker. I like to nestle them right into the liquid, making sure they get a good steam. I made the mistake of adding them too early once, and they turned into sad, mushy green bits. Not a disaster, but definitely not what you want! The cabbage should be tender but still have a bit of a bite. This timing is key for perfectly cooked veggies alongside your tender corned beef.
06 - Once the cooking time is complete and the beef is fork-tender, carefully remove the brisket from the slow cooker and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. This step is so important for juicy meat; it lets the juices redistribute. While it rests, you can scoop out the tender vegetables. When ready, slice the corned beef against the grain – this is crucial for tenderness! Serve hot with the veggies and a drizzle of the flavorful broth. Enjoy your homemade **Slow Cooker Corned Beef Recipe**!

# Notes:

01 - Don't trim off too much fat before cooking; the fat cap renders down beautifully, keeping the beef moist and adding flavor. I learned this the hard way with a dry batch once!
02 - Always slice corned beef against the grain. If you slice with the grain, it'll be tough and stringy, no matter how long you cooked it. Trust me, it makes a huge difference!
03 - Add the cabbage *later* in the cooking process, about the last 45-60 minutes. If you add it at the beginning, it'll turn to mush. Nobody wants mushy cabbage, right?
04 - For a beautiful presentation, garnish with fresh chopped parsley just before serving. It adds a pop of color and freshness!

# Tools You'll Need:

01 - Slow cooker (6-quart or larger)
02 - Cutting board
03 - Sharp knife

# Nutrition Facts (Per Serving):

Calories: 650 kcal
Total Fat: 40 g
Total Carbohydrate: 35 g
Protein: 35 g

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