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.
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.
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
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
Instructions
- Place corned beef brisket, fat side up, into a slow cooker; sprinkle with pickling spice.
- 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.
- 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.
- Thinly slice the corned beef against the grain. Serve immediately with carrots and potatoes, garnished with parsley, if desired.
Did you make this recipe?
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This is a good recipe, but it should be noted that you’ll need a decent size slow cooker to make it. 3 lbs of corned beef barely fits in mine and didn’t leave near enough room for as many veggies as it calls for.
Easy peasy! Great too!
Wish I could leave a photo of my gorgeous dinner! This was so easy and flavorful and it was done an hour before serving time. I wrapped the meat, put the potatoes and carrots on a sheet pan and covered while I was able to finish the table setting and steam the cabbage quickly in the crockpot juices on high. Next time I will see if I can defat the juices after cooking the meat, potatoes and carrots and reduce it for a sauce…?
I am going to follow this recipe for the St. Patrick’s Day
it seems very easy with minimal ingredients
I was looking for a recipe that did not use beer
Thank you
This was my first time cooking a corned beef. It turned out so wonderful!
I think it’s foolproof!
I’ll be sharing with my friends.
This recipe is Easy and Damn Delicious! Yum Yum
I cook mine overnight with carrots it falls apart and my kids love it.
This turned out so perfectly tender and juicy. It made great sandwiches too! Making it for the second time right now. You won’t be disappointed!
I use Guinness and ginger beer to cover my corned beef without the veggies. A yummy alternative.
I found this recipe about 2 years ago and it is the only one I use now!!
I have started using apple juice and water instead of just water and it has been a huge hit/favorite in my family. Thank you so much❤️
OMG fantastic , first time using this recipe and it is now our favourite!!! Loved every mouthful – thankyou for sharing ….
Damn Delicious
Robyn
Looking forward to trying 🙂 However question…you mention lemon roasted cabbage is this a special recipe or just basic cabbage, salt, pepper and a squeeze of lemon juice over prior to roasting. Thank you so much!
Where is the recipe for lemon roasted cabbage? I’ve always cooked the cabbage in the crock pot with everything else
Is is possible to use the slow cooker setting on my instant pot to cook the meat and then switch to the pressure setting when I add the vegetables?
Hi, i was wondering how long i should cook this recipe in the Instant Pot?
My other always said 20 mins per pound and 20 extra ,I’ve always cook as she said no problems at all ,,,,this is on the stove not slow cooker though
Absolutely love the help I’ve gotten from your wonderful advice thank you ever so much!!!
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
Thanks for this easy to follow recipe! It came outeven better than I anticipated even with a little improvising, the least prepared “chef” can make a solid traditional meal. Cheers!
I like serving this with brussel sprouts I halve and drop them instead of cabbage , it gives them great flavor!
Love the idea of adding brussel sprouts instead of cabbage! Thanks for the suggestion!
Corn Beef”””” Cabbage …and Juice Slow cook 3 hrs. With Carrots and Potatoes….and some love..!!!…………
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.