Damn Delicious

Slow Cooker Corned Beef

Let the crockpot do all the work for you – simply throw everything in and you are set. It’s so easy, so tender and so flavorful!

Slow Cooker Corned Beef - Let the crockpot do all the work for you - simply throw everything in and you are set. It's so easy, so tender and so flavorful!

St. Patrick’s Day is one of my favorite holidays for one sole reason: the corned beef. I wait 364 days out of the year to buy a huge corned beef brisket. And since I only get to do this once a year, I go all out – from the baby potatoes to the lemon roasted cabbage.

Slow Cooker Corned Beef - Let the crockpot do all the work for you - simply throw everything in and you are set. It's so easy, so tender and so flavorful!

It’s quite a spread, and also a bit too much work so this slow cooker version comes in super handy. All you have to do is dump everything into the slow cooker and you’re set! Really. There’s no searing, no dicing, no nothing. Even you veggies can get thrown in there as is.

Slow Cooker Corned Beef - Let the crockpot do all the work for you - simply throw everything in and you are set. It's so easy, so tender and so flavorful!

Easy peasy. Although I should warn you – since this recipe is practically effortless, you’ll be tempted to make this more often than just once a year. There’s no judgment here though – I’ve honestly made it twice just this last month! After all, I can just chalk that up to “recipe-testing,” right?

Slow Cooker Corned Beef

Let the crockpot do all the work for you – simply throw everything in and you are set. It’s so easy, so tender and so flavorful!

10 minutes8 hours

Ingredients:

  • 1 (3-pound) corned beef brisket, plus pickling spice packet
  • 8 whole cloves
  • 4 cloves garlic, peeled
  • 2 bay leaves
  • 24 baby carrots, tops trimmed to 2 inches
  • 1 pound baby Dutch potatoes
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Place corned beef brisket, fat side up, into a slow cooker; sprinkle with pickling spice.
  2. Place whole cloves throughout the brisket. Add garlic, bay leaves and 2 cups water, or more water as needed to cover the brisket by at least 1 inch.
  3. Cover and cook on low heat for 4-5 hours. Add carrots and potatoes to the slow cooker. Cover and cook on low heat for an additional 2-3 hours, or until tender.
  4. Thinly slice the corned beef against the grain. Serve immediately with carrots and potatoes, garnished with parsley, if desired.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 629.0 Calories from Fat 189
% Daily Value*
Total Fat 21.0g 32%
Saturated Fat 8.7g 44%
Trans Fat 1.8g
Cholesterol 206.4mg 69%
Sodium 173.0mg 7%
Total Carbohydrate 17.4g 6%
Dietary Fiber 2.4g 10%
Sugars 2.5g
Protein 85.5g 171%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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147 comments

  1. Rated 5 out of 5

    Absolutely love the help I’ve gotten from your wonderful advice thank you ever so much!!!

  2. Rated 5 out of 5

    Yes, pink salt, or curing salt, can be fatal eating it. It is NOT pink himylania salt. It is used to cure meats and is a bright pink so as not to confuse with table salt. I use Prague powder number 1 to cure all my meats. I get my meats from a farm and they arent cured. Although I didnt see the curing salt in this recipe

  3. Rated 5 out of 5

    I like serving this with brussel sprouts I halve and drop them instead of cabbage , it gives them great flavor!

  4. Rated 5 out of 5

    Corn Beef”””” Cabbage …and Juice Slow cook 3 hrs. With Carrots and Potatoes….and some love..!!!…………

  5. Rated 5 out of 5

    It turned out absolutely fantastic. I’ve never made this before and it was my first time. I did it in my slow cooker and it just fell apart as it was so tender. I couldn’t find pickling spice in the store so I substituted by digging through some of my pickle jars and used some of the spices that was in there. Basically I poured the juice through a sieve into a bowl and scooped what I needed from the pickling spice. It worked in a pinch. It was the only thing I could think of because I wasn’t sure if it would have turned out without it. And I didn’t have all the ingredients to make my own pickling spice. This is definitely going to be in my regular rotation.

  6. Rated 4 out of 5

    Hello, just a question. Im cooking mine in my instant pot. When I opened at the 5 hour mark on the slow cooker setting there was still a lot of water in it. I took about 4 cups out and then added the potatoes and carrots. There is still quite a lot of water.  About 3 inches of the meat is out of water, is that an issue?

    Thanks

    • Water does not evaporate (much) in a slow cooker. The food is meant to be removed from the water after cooking. The food should always be covered by water while cooking in a slow cooker. (usually)

  7. Rated 5 out of 5

    OMG, first time ever making corned beef and it turned out awesome! I used a 2.7 lb corned beef and ended up using close to 6 cups of water in my pressure cooker/slow cooker. I was afraid it was too much water, but nope. Excellent taste without it being too salty. This recipe is pinned and ready to go for the next time! Thank you and I look forward to trying more of your recipes 🙂

    PS–I didn’t have cloves and was afraid that would mess up the recipe. I ended up subbing a 3/4 tsp, 50/50 mixture of cinnamon and nutmeg.

  8. I cannot fit the carrots and potatoes into my crock pot! Once meet has cooked for 5 hours, can I transfer the meat, the water into a large pot with carrots and potatoes to cook over the stove for another 1-2 hours?.

  9. Rated 5 out of 5

    Cooking now for Ruben Sandwiches. I made the rye bread yesterday. Cooking in so much water should leave behind a broth. Is it used for anything, or is it just a toss?

  10. Rated 5 out of 5

    Haven’t ate it yet. It smells amazing right now, although I did forget the cloves, can’t wait to try it. I’ve made a few meals from Damn Delishious…they have turned into family favorites and regulars on our table. Thank you guys for great recipes!

  11. Rated 4 out of 5

    Confused about the amount of water to use. “Covered by one inch” means to me that the entire brisket is under water with an inch between the top of the meat and the surface of the water above. Do you mean the water is to come one inch  up the side of the meat? Making this according to my understanding and hoping it doesn’t taste drowned

    • It’s traditionally a boiled dinner. Definitely cover!
      I do it with all the veggies at the same time and actually cover the veggies too. 

    • I was confused about this too but have made this recipe about 4 times. I’ve always covered the meat completely and then another inch above the meat, and it’s turned out delicious. My husband has always loved it and said it’s less salty than traditional in his opinion but SO flavorful. We prefer this recipe 

  12. Best corned beef I have ever cooked in 30 years!

    • I’ve been cooking for years. This recipe is super great.
      I only cook corned beef like twice a year. This was on point!!

  13. Rated 4 out of 5

    its pretty good, forgot garlic, don’t know what cloves are, and i shorted myself on potatoes. I really should’ve put more.

    Besides that, really good for my first “recipe-testing” so my first batch wasn’t as good as I had hoped (my fault), and way saltier than expected. Never had corned beef before, so I don’t have a baseline.

    So I was wondering if there’s something that goes with this to turn it into something closer to a meal? Does this go well with anything? I made this for my girlfriend, and I REALLY want batch 2 to be something she enjoys.

    And thank you for your site, i enjoy reading it and trying your food. You make cooking sound fun, with a touch of joy and family. So at the very least, thank you for that.

    • Corned beef is usually served with a white sauce (béchamel sauce) in Australia. That often helps soften the salty flavour and adds some moisture if it’s all a bit dry.

  14. Rated 5 out of 5

    Can this be cooked on high setting?

  15. This looks great! I have a frozen corned beef. Do you think I can start this from frozen?

  16. Rated 5 out of 5

    Do you need to skim off the ‘foam’ that usually rises when you cook the corned beef?

  17. This was great! I will only make my Corned Beef this way. The meat was juicy and tender in about half the time. I haven’t had my Instant Pot long and am still learning how to use it so that was perfect timing! Thanks again for another super recipe.

  18. Rated 5 out of 5

    I made this for a St. Patrick’s Eve party this year.  We made it exactly like the recipe, used a nice corned beef brisket.  One of our guests said, this is damn delicious!  He had no idea where I had gotten the recipe!  How cool is that!!!  

  19. Rated 5 out of 5

    The cornbeef was great. The red potatoes and carrots were perfect.

  20. Just making this recipe now and as an inexperienced cook I’m confused about the garlic. calls for 8 whole garlic cloves and 4 peeled cloves. Seems like a lot of garlic for 3 pounds of meat. Whole garlic cloves – just take them off the head and take the papery husk off? Know how to peel. Hope this turns out okay.

  21. Rated 4 out of 5

    OH MY, prepare your taste buds for a journey! 

  22. What changes need to be made to cook the cabbage with this recipe? I have to have the cabbage! Thank you!

  23. Rated 4 out of 5

    Corned beef came out juicy and very tender. It practically fell apart after a few slices. Family gave it 4 stars because of that. I think my crockpot was too big and I used too much water to cover the meat. It drowned out some of the flavor IMO.

  24. Rated 5 out of 5

    This looks great also!!!

  25. Best Corned Beef I have ever made…!!

  26. My crock pot is too small to fit my corned beef brisket. Do you think it would be OK if I cut it into sections before cooking? Love your blog, thanks for all the great info!

  27. Do I. rub oliver oil on cornbeef
    Do I use brown sugar for a crust on top
    Instead of vinegar or beer can I use onion mix soup in my water

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  28. What? Pink salt is fetal?

    • I don’t see pink salt in the recipe.  Pink salt is found in many cured meats.  We haven’t died yet.  

    • Yes, pink salt, or curing salt, can be fatal eating it. It is NOT pink himylania salt. It is used to cure meats and is a bright pink so as not to confuse with table salt. I use Prague powder number 1 to cure all my meats. I get my meats from a farm and they arent cured. Although I didnt see the curing salt in this recipe

  29. I love my corned beef to be “stringy” once it’s done. Does this come out that way or is it more “solid”? 

    • It’s a bit more “solid”.

    • This can depend on which cut you are using, point or flat. The point cut (the cheaper one) comes out stringy – delicious and tender, but more fatty, and messy to make sandwiches with the leftovers! The flat cut has less fat marbled throughout, so it stays together when cooking, and is better for slicing.

  30. Making this now and wanted to know if the liquid goes below the meat should i add more?

  31. I make my corned beef from scratch using a beef brisket and brining it in mustard seeds pickling spice and coriander, I also add honey and brown sugar and kosher salt, but here is the tricky part you must brine you beef brisket with all the spices added to about 5 cups of water,now you add the pink salt ( not Himalayan or Hawaiian salt) this salt it for brining only it is fetal if you eat it so be careful with the pink salt I can’t stress that enough

  32. Ok, I admit I was dumb but I had doctors apps and had a few errands to run and didn’t get the corned beef (2 lbs.) into my crock pot till 3:15pm.  Put it in the  crock pot on high, put the corned beef in but I always leave the veggies out.  I transfer the meat and juice into a big soup pot and the veggies and cook for about 30 minutes on the stove.  Just something I have always done so they don’t get overlooked.  With that said, how long do you think the meat will take at high in crock pot to cook?  Should I be planning for St. Patrick’s Day tomorrow?  What a day to make that kind of mistake.  Would it just be better to put it in a large pot now and start it boiling?  Help.

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  33. Should I parboil the corned beef before adding to slow cooker.  Sometimes corned beef can b salty 

  34. Could a two and a half year old grandchild safely eat this recipe with beer? Does the alchohol burn off after hours in a slow coo

  35. Can you bake the purple cabbage with olive oil?

    • Purple cabbage?

      • I grow both green and purple cabbage in my garden here in NY. It’s not dyed, it grows that way. I thought it was really common – have you not seen it? Often included in thin shreds in bags of cheap ready-made salad… When you cook it, it becomes dark/dusky purple/red/ish.

    • I’m thinking she means the cabbage with red dye? It looks purplish

      • It is not dyed. It is a separate species of cabbage, and it grows purple (depending on the pH of the soil). Just like there are red beets and golden beets, or Golden Delicious or Red Delicious apples, green or purple kale.
        Try it, it’s yummy, and FULL of vitamins/minerals (Vitamin C, calcium, zinc, and manganese!)

  36. So it’s 4-5 hrs plus 2-3 once you add the potatoes and carrots or you add the veg when you stil have 2-3 hr left?

  37. Nice recipe, love the whole clove idea…I have found cooking my own corned beef, it is more about reaching tenderness, then a internal temperature.

  38. So, I JUST realized I’m out of whole cloves but I have ground, can I substitute , or should I just leave it out?

  39. Yes I love this basic crock recipe. It is simple as-is and forgiving with a little experimentation. I just dump in some carrots, then potatoes, then the meat, then when almost full I top it with onions. Each layer gets a little salt and pepper, the meat gets liquid smoke and a quarter cup of apple cider vinegar. Then turn on the heat , wait 8 hours , inhale. The onions melt with the fat and make a really good broth.

  40. Do you use all the juice that comes in the corned beef brisket or pour it off?

  41. This recipe is a keeper! Double it with confidence!   I made it today for a dinner party for 10 people and all raved about the tenderness and flavors.  I used (2) 3 + lb flat cut corned beef briskets , 3 cups of water & 1 bottle of a Belgian wheat beer. .. used both season packets  but did not increase the whole cloves or garlic clove amounts . I wasn’t sure how long it would take to cook , so I started out by cooking it for 3 hours on high then dropped it down to low for the remaining 7 hours.   I added the potatoes and carrots at the  4 hour mark as recommended.    Perfect meal  !  Thank  you also for the roasted cabbage inspiration ; I sliced the cabbage instead of cutting into wedges and rubbed it with olive oil and topped with fresh ground sea salt and black pepper. Baked on a cookie sheet  for 45 mins at 400 degrees F.   I am going to toss out all my other recipes.  This is the best one yet.  Thank you again. g

    • Thank you for this post Gina! I’ve been debated doing exactly what you did, now I’m confident it will work! I love everyone’s comments, such great ideas and so helpful! (Excellent Recipes too of course Chungah! Thank you as well)

    • Thank you sooo much Gina. I’m having a party and have exactly your situation you stated here. My only concern is how big were your carrots and potatoes. And did you put them on top of the meat or below?And can we still enjoy the onions or do they become too soggy?
      I’ll take anyone’s input on this as I’m making this tomorrow night. Yikes. Help.

  42. WOW its sad to see to see the chief only think brisket is a one time a year meal! That this is the only way it served!Funny for this Irish/ Scottish to get brisket was smoked! Makes me think that someone who enjoys this hard to cook meat to expand there culinary mind!

    Corned beef is an all time low for brisket! This was made as a cheap meal back in the days! But to put it as a one time a year meal! That to me means the chief just does not know how to cook a great piece of meat! Anyway can make a Ribeye taste good! Takes someone with skills to make a Brisket good! Without all the add on’s! To say brisket is a one time a year deal is just crazy! Like saying Turkey is a one time a year deal!

    CHUNGAH you are a very pretty lady and have great skills when it comes to food! Yet it seems you need more Southern in you! As I’m sure I could use a lot of the rest of the worlds recipes and the way they cook things in my knowledge! Not crazy but you are a very lovely lady and have great skills in the kitchen!

  43. This is the only way I’m going to make our corned beef from here on out.  For years I’ve been making it in the crockpot with a can of beer and it’s been delicious, but wow!  The addition of the cloves put it over the top!  My 6 year old was asking for more today, but we ate the entire thing!  We’re off to the store to get another for this week!  Thanks!

  44. So you don’t brine the corned beef before it hits to slow cooker for the first time? I only ask because most people brine 5-10 days for maximum flavor and tenderness.

  45. Whole potatoes or sliced?

  46. If the crockpot is big enough, can you place two corned beef briskets in?   Will that alter cooking time?  Should that be cooked on high, then?   Have to make several of these for a crowd and trying to figure out the best way to go about it. Thank you.

  47. Good Day, can you make this days in advance or must it be done 1 day prior to Christmas?
    Would like to make this tonight already, thank you

  48. How do you make your lemon roasted cabbage?

    • It’s really simple – I cut the cabbage into 8 wedges, pop it in the oven and then sprinkle on freshly squeezed lemon juice. Easy peasy!

  49. Can I add the juices from the packet of the corned beef into the crock pot? And do I need to rinse it before placing in crock pot?

  50. Made this tonightto celebrate St. Patrick’s Day – I’m Irish – American so this has always been a traditional meal for my family but this was the first time I’ve made it on my own. It is absolutely delicious! Think we’ll be making this for more than just St. Paddy’s Day!

  51. Hi,
    When you say cover the corn beef with water by an inch do you mean up over the meat by one inch? The photo doesn’t show that and with slow cookers you always get more liquid than when you started. I don’t want my meat swimming. Please clarify. Thank you and love your recipes!

    • Yes, the meat should be covered with water, but please feel free to adjust the amount of water used to suit your preferences.

      • I’m going to follow your lead on this one. Thanks for the quick response.
        Happy St. Patty’s Day!

        • @robin–how did it come out? (two years later….lol) I’m also concerned about the amount of liquid volume and the recipe hasn’t been adjusted to say that you should pour some of it or at what time point. I guess I’ll see what things look like in a few hours! 🙂

  52. Hi, when you say, “Place whole cloves throughout the brisket. Add garlic..” Do you mean to place it on top or make slits in the corn beef and place them that way?

    Thanks.

  53. It’s in the crock pot as we speak! Can’t. Wait to taste it. Love all of your recipes!

  54. I am single, so I bought the smallest corned brisket I could find, and scored a 1.6 lb one (I couldn’t believe it myself). Your recipe is the best, most basic recipe, which in my opinion, IS the best! I’ll temp it, but I think I’ll start with the low end of your cooking time as a start (4 hrs brisket & 2 hrs more for the veg). I cannot wait!

  55. chungah, could you clarify something for me, please? in the recipe, you state 8 whole cloves of garlic and 4 cloves of peeled garlic. is it 8 whole heads of garlic and 4 peeled cloves? thanks in advance! can’t wait to make this on st. patty’s day!

  56. Have been making my corned beef in the crock-pot for over 20 years. Now experimenting with doing it in the oven. I LOVE the cabbaged cooked with the rest of the stuff. It picks up the flavor of everything else in the crock. Will have to try your oven roasted version one day Chungah

  57. Did you use a flat cut or point cut corned beef? Does it much matter?

  58. Instead of 2 cups of water, use a beer. Preferably a dark brew such as Guiness. That will take it to a whole other level of flavor!

  59. I would use chicken broth, a 14.5 oz can is about 1 3/4 cup and then the balance would be water. Gives it just that much more flavor! 🙂

  60. Could cabbage be added to the ingredients or is the cooking time too long for cabbage? I have to have cabbage with a corned beef dinner!

    • You can certainly try adding cabbage later on but I personally think it’s better when the cabbage is made separately, preferably in the oven.

  61. I do something very similar in the crock pot every St. Patrick’s Day but instead of water I use Guinness and some brown sugar. Yum! I’ll have to try adding cloves and garlic like in your recipe!

  62. Love all your recipes. Check everyday and that’s usually dinner that evening. Simple and always have the ingredients…..except a slow cooker.
    So can I make this brisket in a Dutch Oven? Will heat and time change?
    Thank you

  63. Sounds perfect! What is the cooking time for a 5-pound brisket? Thanks!

    • Unfortunately, without further recipe testing, I cannot advise on the appropriate cooking time. Please use your best judgment to ensure that the corned beef is completely cooked through, reaching an internal temperature of 145°F as measured with a food thermometer.

    • Try 8-9 hours for that much 🙂

  64. Could you add cabbage to this…..Corned Beef and Cabbage is my hubby’s favorite and I am NOT good at cooking it….

    • You can certainly try adding cabbage later on but I personally think it’s better when the cabbage is made separately, preferably in the oven.

  65. how come when I hit the print button, a blank screen appears. How do I print the recipes

    • Internet Explorer has recently made some updates that are causing print problems. I recommend using a different browser, such as Firefox, Google Chrome, or Safari. But if you can only use Internet Explore, you can highlight the recipe, left-click, and print from there.

  66. Wonderful that this can be made in the slow cooker. My husband could probably eat corned beef year round…but I think he’s the only one who loves it that much. The rest of us thinks its a great once-a-year treat!

  67. How do you make your lemon roasted cabbage? I’ve only had it cooked in with the corned beef.
    Thanks!

    • It’s really simple – I cut the cabbage into 8 wedges, pop it in the oven and then sprinkle on freshly squeezed lemon juice. Easy peasy!

      • Ok, you have a really literal one here… 😉 Regarding your cabbage, what temperature and about how long? And then the lemon juice goes on after cooking, correct? Thanks! Everything sounds great!

  68. what is corned beef brisket please?

  69. This looks awesome. Love Corn beef .I’ve never noticed Dutch potatoes in my store , does it matter whaat kind ?

  70. This sounds delicious, but what’s a pickling spice packet?? Where do I pick that up??