Tender, flavorful, and incredibly simple, this slow cooker corned beef is a no-fuss recipe that always delivers. With just a handful of ingredients and minimal prep, you’ll have a hearty, delicious meal perfect for St. Patrick’s Day or any cozy weeknight dinner.
Why You’ll Love This Recipe
- Effortless prep with big flavor
- Perfectly tender and juicy
- Great for make-ahead meals or leftovers
- Ideal for busy days or special occasions
What Is Corned Beef?
Corned beef is a salt-cured brisket cut, traditionally associated with Irish cuisine. Despite the name, it’s more comparable in texture to ham due to its brine. It’s especially popular around St. Patrick’s Day and is often served with cabbage, carrots, and potatoes.
Flat Cut vs. Point Cut
Corned beef typically comes in two cuts:
- Flat Cut – Leaner, slices evenly, great for serving and leftovers
- Point Cut – More marbled, tender, and flavorful, but harder to slice
Recommendation: Use flat cut for ease and presentation.
Ingredients You’ll Need
- 1 flat-cut corned beef brisket (3–4 lbs), with spice packet
- 4 carrots, chopped into large pieces
- 8 small red potatoes, halved or quartered
- 1 onion, peeled and chopped
- 4 cups low-sodium beef broth
- ½ head of cabbage, chopped (optional)
How to Make Slow Cooker Corned Beef
- Rinse the brisket under cold water to remove excess salt from the packaging.
- Place the brisket into the slow cooker. Sprinkle with the included spice packet.
- Pour in the beef broth to nearly cover the meat.
- Cook on LOW for 8–9 hours.
- Add carrots, potatoes, and onions halfway through the cooking time.
- Add cabbage during the final hour if using.
- Remove corned beef and slice against the grain. Serve with vegetables.
What If Your Corned Beef Didn’t Include a Spice Packet?
Make your own with this simple blend:
- 2 tbsp coriander seeds
- 1 tbsp mustard seeds
- 2 tsp black peppercorns
- 1 tsp anise seeds
- 4 bay leaves
- 1 tsp crushed red pepper flakes
Toast spices in a dry skillet for 2–3 minutes. Add bay leaves and pepper flakes at the end. Grind slightly in a blender or use whole.
Nutrition Info (Per Serving)
- Calories: 410
- Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 105mg
- Sodium: 1320mg
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 3g
- Protein: 35g
Frequently Asked Questions
Can I cook corned beef on high to save time?
Yes, but it’s best on low heat to ensure tenderness. If short on time, cook on high for 4–5 hours—just note the texture might be firmer.
How do I know when it’s done?
Use a meat thermometer. 145°F is safe, but cooking until 190–200°F ensures the meat is tender and easy to slice.
Should I rinse corned beef before cooking?
Yes, rinsing helps remove excess salt and improves flavor. Pat dry before adding to the slow cooker.
Can I customize with other vegetables or spices?
Absolutely. Try adding turnips, parsnips, or herbs like thyme and rosemary for variety.
What can I do with leftovers?
Make sandwiches (like a Reuben), dice into corned beef hash, or stir into a soup. Leftovers last 3–4 days in the fridge, or freeze for up to 2 months.