Okay, friends, let’s talk comfort food. Specifically, let’s talk about a dish that’s ridiculously simple but tastes like you spent hours slaving away in the kitchen. I’m talking about Crock-Pot Corned Beef. Forget babysitting a pot on the stove – this is a total set-it-and-forget kinda deal. My grandma used to make this for St. Patrick’s Day. It’s even easier than making a pot roast. I have a tradition of Patrick’s Day, and now I carry on the tradition, but honestly, it’s so good, I make it year-round. The house fills with this incredible aroma, and every single time, it disappears in minutes. If you’re looking for a flavorful, hearty, and unbelievably easy meal, you’ve landed in the right place.
What is a crock-pot corned beef?
What exactly is a Crock Pot corned beef? It’s essentially a beef brisket that’s been salt-cured and usually comes with a spice packet that adds amazing flavor during the cooking process. What is a slow cooker? It’s traditionally associated with Irish-American cuisine, particularly around St. Patrick’s Day, but it’s honestly delicious any time of year. Is the Crock Pot a lifesaver on busy weeknights?
Why you’ll love this recipe?
Where do I start with this Crock-Pot Corned Beef? The slow cooking process really allows those spices to penetrate the meat, creating a savory, slightly tangy, and deeply satisfying taste. What is the kind of flavor that makes you want to close your eyes and savor every bite? What I love about Slow Cooker cooking is how easy it is to cook. Is corned beef brisket cheap? What are some of the best uses for Irish cabbage and potatoes? Is this recipe a crowd pleaser? What is your favorite easy chili recipe?
How do I make crockpot corned beef?
Quick Overview
How do I make Crock-Pot Corned Beef? You simply rinse your corned beef brisket, place it in your Slow Cooker, add some veggies (like potatoes, carrots, and onions), pour in some liquid (like beef broth or just water), and then let it rest for a few days. Cook low and slow for several hours. The beauty of this method is that the slow cooker does all the work for you. It’s virtually impossible to mess up, and the results consistently tender, flavorful, and amazing. Plus, the house smells amazing while it’s cooking!
Ingredients
For the Corned Beef:
* 1 (3-4 pound) corned beef brisket, with spice packet. When choosing your brisket, look for one that’s well-marbled with fat – this will help keep it moist and tender during cooking.
For the Vegetables:
I prefer using Yukon Gold potatoes because they hold their shape well during slow cooking. * 1 pound carrots, peeled and chopped. Can you use baby carrots in a pinch? I find that chopped carrots have better flavor and texture. * 1 large onion, chopped. Yellow or white onions work best for this recipe.
For the Liquid:
* 4 cups beef broth (or water). I prefer beef broth for extra flavor, but water works just fine if you don’t have any on hand. Can you use beef broth and Guinness for a richer flavor?
How do I follow step by step
Step 1: Rinse the Corned Beef
Before you do anything else, rinse the corned beef brisket under cold water. This helps remove some of the excess salt from the curing process. Don’t skip this step, or your corned beef might be too salty!
Step 2: Prep the Vegetables
How do you chop potatoes, carrots, onions in half and cook them in the Slow Cooker? I like to keep my potatoes and carrots fairly large so they don’t get too mushy during the long cooking time.
Step 3: Layer in the Crock-Pot
Place the chopped vegetables in the bottom of your Slow Cooker. This creates a sort of “rack” for the corned beef to sit on, preventing it from sticking to the bottom and ensuring even cooking. Place the corned beef on top of the vegetables, fat-side up. Sprinkle the spice packet that came with the corned beef over the top of the meat.
Step 4: Add Liquid
How do you pour the beef broth over the corned beef and vegetables?
Step 5: Cook Low and Slow
I cook corned beef on low for 8-10 hours, or on high for 4-5 hours. It’s done when it’s fork tender and easily shreds. I always cook mine on low for the most tender results. I’ve found that cooking it on high can sometimes make it a bit tougher.
Step 6: Let it Rest
Once the corned beef is cooked, carefully remove it from the slow cooker and place it on a cutting board. Let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Step 7: Slice and Serve
How do you slice corned beef into thin slices?
What should I serve it with?
What do you serve crock-pot corned beef with? Is it possible to cook cabbage in a slow cooker with corned beef for the last hour of cooking time? For a more elegant brunch, try serving sliced corned beef on rye bread with Swiss cheese, sauerkraut, and Russian dressing. What is a deconstructed Reuben sandwich? As a hearty and satisfying dessert, I love serving a slice of Irish soda bread with a dollop of whipped cream and a drizzle of Irish whiskey caramel sauce. What are some good leftover corned beef fritters? What’s your favorite dipping sauce for fritters?
How do you cook corned beef in a crockpot?
I’ve made this Crock-Pot Corned Beef countless times, and I’ve definitely learned a few tricks along the way. First, don’t skip the rinsing step! It really makes a difference in terms of saltiness. Also, be sure to slice corned beef against the grain. This is absolutely essential for tenderness. If you slice it with the grain, it will be tough and chewy. Trust me on this one! Another tip: don’t be afraid to experiment with the liquid. While beef broth and water work just fine, you can also use Guinness, apple cider vinegar, or a combination of liquids to add depth of flavor. I even added a splash of pickle juice and it was amazing! If you’re looking for a more pronounced spice flavor, you can add extra spices to the slow cooker, such as mustard seeds, coriander seeds, or bay leaves. I always add a few bay leaves. When I am choosing my corned beef, I always try to pick a brisket that’s relatively uniform in thickness. This will help it cook evenly in the slow cooker. If one end is much thicker than the other, it may not cook all the way through. And lastly, don’t overcook the corned beef! It’s done when it’s fork tender and easily shreds. If you cook it for too long, it will become dry and crumbly.
What are some Storing and Reheating Tips?
So, you’ve made a delicious batch of Crock-Pot Corned Beef, but you have leftovers (lucky you!). Here’s how to store and reheat it to maintain its flavor and texture. First, let corned beef cool completely before storing it. This will prevent condensation from forming in the container, which can make the meat soggy. If you’re planning to eat the leftovers within a few days, store the corned beef in an airtight container in the refrigerator. It will keep for up to 3-4 days. For longer storage, you can freeze corned beef. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It will keep in the freezer for up to 3 months. When you’re ready to reheat corned beef, you have a few options. You can reheat it in the microwave, but be careful not to overcook it, or it will become dry. I recommend reheating it in a skillet with a little bit of beef broth or water. This will help keep it moist. You can also reheat it in the oven. Place corned beef in a baking dish with a little bit of liquid, cover it with foil, and bake at 350°F (175°C) until heated through. Which method you choose, be sure to heat the corned beef thoroughly to an internal temperature of 165°F (74°C). I always reheat leftovers in a skillet with a little bit of butter – it gets those edges nice and crispy!
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Final Thoughts
What’s your go-to recipe for Crock Pot Corned Beef? What is the best way to celebrate St. Patrick’s Day? What are some of my favorite slow cooker recipes? What are some of the best variations on your photos?
Crock-Pot Corned Beef
Ingredients
Main Ingredients
- 3 pounds corned beef brisket with spice packet
- 4 cups water
- 6 pieces carrots peeled and cut into 2-inch pieces
- 1 head cabbage cut into wedges
Instructions
Preparation Steps
- Place corned beef brisket into the crock-pot. Add water, spice packet, and carrots.
- Cook on low for 8 hours or until tender.
- Add cabbage wedges and cook for an additional 1 hour.
