Making corned beef at home might seem like a daunting task, especially when you’re juggling work, family commitments, and everything else life throws your way. After all, traditional recipes often require constant attention and precise timing, which isn’t exactly practical when you’ve got a busy schedule to manage.
Thankfully, this slow cooker corned beef recipe takes all the stress out of the equation. It’s virtually foolproof, requires minimal hands-on time, and delivers that classic, tender meat you’d expect from your favorite Irish pub – all while you go about your day.
Why You’ll Love This Corned Beef
- Set-it-and-forget-it meal – Just add everything to your slow cooker in the morning, and by dinner time you’ll have a complete meal ready to serve – no babysitting required.
- One-pot convenience – Your meat, potatoes, and vegetables cook together in the same pot, meaning less cleanup and dishes to wash afterward.
- Budget-friendly – This recipe makes the most of an inexpensive cut of meat, turning it into a tender, flavorful feast that can feed the whole family.
- Traditional comfort food – This classic recipe delivers that authentic Irish-American taste you crave, with tender meat and vegetables soaked in savory broth.
- Simple ingredients – With just six main ingredients, this recipe keeps your shopping list short and sweet while delivering big on flavor.
What Kind of Corned Beef Should I Use?
For slow cooker corned beef, you’ll want to look for a flat cut brisket rather than a point cut. The flat cut is leaner and has a more uniform shape, which helps it cook evenly in your slow cooker. Most corned beef briskets at the grocery store come with a spice packet, but if yours doesn’t, don’t worry – you can make your own blend with peppercorns, bay leaves, and mustard seeds. When shopping, plan for about 1/2 pound of meat per person, and try to choose a piece with good marbling but not too much fat on the outside. If you’re buying from the meat counter, ask for a piece that’s been cured for at least 5 days – this ensures the meat will have that classic corned beef flavor we all love.
Options for Substitutions
While corned beef is pretty specific to this dish, there are some ways you can switch up the other ingredients:
- Corned beef brisket: This is the star of the show and can’t really be substituted if you want true corned beef. The spice packet that comes with it is important too, but if yours didn’t include one, you can make your own with whole peppercorns, bay leaves, and mustard seeds.
- Beef stock: You can swap the beef stock with water in a pinch, though you’ll lose some flavor. Chicken stock works too, or try half water, half beer for a different taste.
- Red potatoes: Any waxy potato works well here – try Yukon golds or white potatoes. Just avoid russet potatoes as they can get too mushy in the slow cooker.
- Carrots: Baby carrots can save you some prep time, or you can use parsnips for a nice change. Just cut them about the same size as regular carrots.
- Cabbage: Green or Savoy cabbage both work great. If you’re not a cabbage fan, you can leave it out, but it’s a traditional part of the dish.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking corned beef in a slow cooker is not placing the meat fat-side up – this positioning allows the fat to melt and baste the meat throughout the cooking process, keeping it moist and flavorful. Another common error is adding the vegetables all at once at the beginning, which can lead to mushy, overcooked results – instead, add the potatoes and carrots during the last 2-3 hours and the cabbage in the final hour of cooking. Skipping the rinsing step before cooking can make your dish too salty, so make sure to rinse the corned beef thoroughly under cold water to remove excess salt and brine. For the most tender results, resist the urge to lift the slow cooker lid during cooking, as each peek can add 20-30 minutes to your cooking time by releasing accumulated heat and moisture.
What to Serve With Corned Beef?
This hearty slow cooker corned beef already comes with classic sides like potatoes, carrots, and cabbage, but there are some great extras you can add to round out your meal! A warm loaf of Irish soda bread is perfect for soaking up the flavorful broth, and some whole grain mustard or horseradish sauce on the side adds a nice kick to each bite of meat. If you’re looking to add some green to your plate, a simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the corned beef. For a true pub-style experience, you can’t go wrong with a cold pint of Guinness on the side!
Storage Instructions
Keep Fresh: After your corned beef has cooled down, place it and the vegetables in separate airtight containers in the fridge. The meat will stay good for up to 4 days, while the veggies are best eaten within 2-3 days. Pro tip: store the meat in some of the cooking liquid to keep it moist!
Freeze: Corned beef freezes really well! Slice it up, place it in freezer bags with a bit of the cooking liquid, and it’ll keep for up to 3 months. The vegetables can be frozen too, but they might be a bit softer when thawed – I usually just make fresh ones when reheating.
Warm Up: To reheat your corned beef, place the slices in a pan with a bit of the reserved cooking liquid, cover with foil, and warm in a 325°F oven for about 15-20 minutes. You can also microwave individual portions with a splash of liquid, covered, for 1-2 minutes. The meat should be heated slowly to keep it tender and juicy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 480-540 minutes |
| Total Time | 490-555 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-120 g
- Fat: 60-70 g
- Carbohydrates: 80-90 g
Ingredients
- 1 corned beef brisket (3-4 pounds, flat cut, with spice packet)
- 4 carrots (sliced into pieces)
- 8 small red potatoes (cut in half or quarters, based on size)
- 1 onion (peeled and chopped into chunks)
- 4 cups beef stock
- 1/2 head cabbage (roughly chopped)
Step 1: Prepare the Corned Beef
Begin by rinsing the corned beef thoroughly under cold water to remove any excess brine.
Once rinsed, place the brisket into the slow cooker, laying it flat at the bottom to ensure even cooking.
Step 2: Add Broth and Seasoning
Pour beef broth over the corned beef in the slow cooker to cover it adequately.
Sprinkle the meat generously with the provided seasoning packet, ensuring that the flavors distribute evenly over the beef.
Step 3: Slow Cook the Corned Beef
Set the slow cooker to the low setting and cook the corned beef for a total of 8 to 9 hours.
This slow cooking process will make the beef tender and flavorful.
Step 4: Add Vegetables Midway
Halfway through the cooking process, add your chosen vegetables, such as potatoes, carrots, and onions, to the slow cooker.
The vegetables will cook in the flavorful broth and enhance the taste of the dish.
Step 5: Finish with Cabbage (if using)
If you choose to include cabbage in your meal, add it to the slow cooker one hour before the corned beef is finished cooking.
This will ensure the cabbage is tender without being overcooked.
