This easy and effortless crockpot corned beef recipe is the best way to cook up a delicious meal of tender corned beef brisket with tasty vegetables.
Suitable for gluten free diets.
Crockpot corned beef with vegetables is a hearty and flavorful one-pot meal that’s great for serving at St. Patrick’s Day celebrations, Sunday suppers, and as an easy weeknight family dinner.
Satisfying and filling, it’s the perfect stick-to-your-ribs meal. Corned beef is also ideal meal for prep and can be used to make delicious casseroles, sandwiches, tacos, pot pies, and more. Soooo many possibilities!
Table of Contents
What is Corned Beef?
Corned beef is a salt-cured beef brisket. It’s believed that the name is derived from the large coarse grains of salt used to cure the beef.
While the St. Patrick’s Day classic combination of corned beef and cabbage may be what it’s best known for, other popular preparations include corned beef hash and the Reuben sandwich.
No matter how you slice it (pun intended), this slow cooker corned beef is totally delicious and sure to please!
Why Make This Recipe
- It’s So Easy: Just add the ingredients to the crockpot and let it work its magic.
- It’s Versatile: Not only is this a delicious meal on its own, but you can easily make it into many other meals. Cook once, eat all week long!
- It’s Affordable: This hearty meal is made with affordable pantry and fridge staples.
Ingredients Notes
- Corned Beef: one beef brisket that is approximately 2 pounds.
- Cooking Liquid: beef broth and dark beer add great depth of flavor.
- Vegetables: green cabbage, carrots, celery, and baby potatoes.
- Spices & Seasonings: this recipe calls for garlic cloves, mustard seed, coriander, cumin, paprika, bay leaf, salt & pepper.
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How To Make Crockpot Corned Beef
Get the complete ingredients list and instructions from the recipe card below.
- Place the corned beef and all other ingredients except for the cabbage into the crockpot.
- Cover and cook for 3 hours on high or 5 hours on low.
- After 3 hours, stir in the cabbage, cover, and cook for another hour on high (or two hours on low).
- Turn off the crockpot and allow to rest for about half an hour, then slice the corned beef before serving.
Recipe Tips and Variations
- Rinse the corned beef well to remove any excess brine.
- Feel free to use the pickling packet that typically comes with corned beef.
- Slice corned beef against the grain.
- Buy a larger brisket than you think you need and enjoy using the leftovers.
- Be sure to check for doneness with a meat thermometer. The internal temperature should reach at least 145 degrees F / 63 degrees C.
- You can replace the beer with more broth or water.
- Feel free to use different veggies – turnips, rutabaga, fennel work are good options.
- Swap the spices and seasonings to suit your taste and use what you have on-hand.
Prep and Storage
- Prep Ahead: wash and slice the veggies up to a day in advance and store in the fridge until needed.
- Storage: keep leftovers in an airtight container inside the fridge for 5 days.
FAQs
Placing the corned beef fat side up in the crockpot will help retain moisture and prevent the meat from drying out.
Due to the long cooking time, corned beef shoould be covered in cooking liquid like water or broth in a slow cooker to ensure it turns out moist and tender.
Becaue of the curing process, if you don’t rinse corned beef before cooking, it is likely to taste too salty.
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Get The Crockpot Corned Beef Recipe:
Crockpot Corned Beef
Ingredients
- 2 pounds (907g) corned beef
- 2 cups (473mL) beef broth
- 1 cup (236mL) dark beer or water
- ¼ head green cabbage sliced
- 10-12 baby potatoes
- 1-2 large carrots sliced
- 1 stalk celery diced
- 5 cloves garlic
- 1 Tablespoon mustard seeds
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 2/3 teaspoon salt
- 3-4 bay leaves
Instructions
- Place corned beef in a crockpot and add broth, dark beer, spices, salt, garlic, bay leaves, sliced carrots, celery, and baby potatoes.
- Stir, cover and cook for 3 hours on high or 5 hours on low.
- After 3 hours, add cabbage, stir and cook covered for another hour on high, or two hours on low.
- Turn off the crockpot and allow to rest for about half an hour.
- Slice the corned beef, and if desired, garnish with fresh herbs and drizzle with broth before serving.
Notes
- Rinse the corned beef well to remove any excess brine.
- Feel free to use the pickling packet that typically comes with corned beef.
- Slice corned beef against the grain.
- Buy a larger brisket than you think you need and enjoy using the leftovers.
- Be sure to check for doneness with a meat thermometer. The internal temperature should reach at least 145 degrees F / 63 degrees C.
- You can replace the beer with more broth or water.
- Feel free to use different veggies – turnips, rutabaga, fennel work are good options.
- Swap the spices and seasonings to suit your taste and use what you have on-hand.
- Storage – keep leftovers in an airtight container inside the fridge for 5 days.
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