This incredibly easy slow cooker corned beef is tender and flavorful. Finish it by broiling for a perfectly crisp top. Add cabbage, carrots, and potatoes for a complete meal, or enjoy simply as delicious corned beef.
We've been developing recipes for a while now and I find myself only wanting to share things these days when I feel I'm contributing something new to the world of online recipes. Well, here's something that I'm absolutely in love with! While slow cooker corned beef may seem like nothing new, adding the crispy top is a game-changer!
Why This Recipe Works
- If you've never cooked corned beef with a crispy top, then this recipe is about to blow you away. It adds a complex level of flavor that is easy to execute and delicious to eat!
- With just a few minutes of prep time, this meal can easily be prepped before work. Then it takes just a few minutes of hands-on time before serving to add the finishing touches before eating. It sure is nice to have dinner almost ready when you get home from being out all day.
- By cooking the beef slow-and-low, it allows the time needed for the brisket to become fork-tender and ridiculously juicy. There's a reason why all the BBQ pitmasters do it this way. It is the way!
More Recipes You May Like
- Instant Pot Corned Beef and Cabbage
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Ingredients For Slow Cooker Corned Beef
How To Make Slow Cooker Corned Beef
Expert Tips
- To enjoy the best eating experience, I suggest slicing the corned beef, rather than shredding it. When you shred the brisket, you end up with long and stringy pieces of meat that can be tough to chew. But slicing the beef across the grain makes it very easy to chew.
- No matter the size of your brisket, I recommend cooking it on low for a minimum of 6 hours and a maximum of 9 hours.
FAQ
- Do I have to finish it by broiling, or can I just slow cook? While finishing the corned beef under the broiler will give you a better final result, it is not an absolute must that you do it. But I highly recommend it.
- Where do you get the seasoning packet? The seasoning packet will be included in the packaging with your corned beef. Traditionally, it's a mixture of coriander seeds, mustard seeds, peppercorns, bay leaves, and red pepper flakes - although they can differ.
- Where do you get garlic paste? It is found in the produce refrigerated section next to the fresh herbs. If you can't find it, feel free to make your own by taking garlic cloves to a grater.
- How long does this keep? After cooking, corned beef may be refrigerated for about 3 to 4 days and frozen for about 2 to 3 months.
- Can I use beer as the liquid? Absolutely. Simply sub 1 cup of beer for the 1 cup of chicken broth.
- How do I know when the corned beef is cooked through? Corned beef is safe once the internal temperature has reached at least 145°F, but it will become more tender by cooking it longer. The beef may also still appear to be pink once it's done cooking due to the curing salt called Prague powder.
- Can I cook this on high? You can, but the meat will be chewier, so I do not recommend it. If you must cook it on high, cook it for a minimum of 4 ½ hours.
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📖 Recipe
Slow Cooker Corned Beef with a Crispy Top
This incredibly easy slow cooker corned beef is tender and flavorful. Finish it by broiling for a perfectly crisp top. Add cabbage, carrots, and potatoes for a complete meal, or enjoy simply as delicious corned beef.
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Servings: 8
Calories: 467kcal
Ingredients
- 4 lb. corned beef brisket
- seasoning packet included with corned beef
- 1 tsp. ground black pepper
- 2 Tbsp. garlic paste
- 1 cup chicken broth
- 1 yellow onion roughly chopped
- 6 thyme sprigs
- 1 bay leaf
Instructions
- Add contents of seasoning packet, black pepper, and minced garlic to a small bowl and mix to combine.
- Spread the spice blend paste evenly over the fat layer of the brisket.
- Add the chicken broth, onion, bay leaf, and thyme sprigs to the slow cooker. Then place the brisket on top with the fat side up.
- Cook on LOW for at least 6 hours.
- Transfer the brisket to a baking sheet. Place brisket on the bottom rack of the oven and broil on high for 5-10 minutes, depending on how hot your broiler gets and how crispy you prefer your corned beef. Once the moisture cooks off, it will begin to toast very quickly, so keep a very close eye on it.
Video
Notes
Expert Tips
- To enjoy the best eating experience, I suggest slicing the corned beef, rather than shredding it. When you shred the brisket, you end up with long and stringy pieces of meat that can be tough to chew. But slicing the beef across the grain makes it very easy to chew.
- No matter the size of your brisket, I recommend cooking it on low for a minimum of 6 hours and a maximum of 9 hours.
FAQ
- Do I have to finish it by broiling, or can I just slow cook? While finishing the corned beef under the broiler will give you a better final result, it is not an absolute must that you do it. But I highly recommend it.
- Where do you get the seasoning packet? The seasoning packet will be included in the packaging with your corned beef. Traditionally, it's a mixture of coriander seeds, mustard seeds, peppercorns, bay leaves, and red pepper flakes - although they can differ.
- Where do you get garlic paste? It is found in the produce refrigerated section next to the fresh herbs. If you can't find it, feel free to make your own by taking garlic cloves to a grater.
- How long does this keep? After cooking, corned beef may be refrigerated for about 3 to 4 days and frozen for about 2 to 3 months.
- Can I use beer as the liquid? Absolutely. Simply sub 1 cup of beer for the 1 cup of chicken broth.
- How do I know when the corned beef is cooked through? Corned beef is safe once the internal temperature has reached at least 145°F, but it will become more tender by cooking it longer. The beef may also still appear to be pink once it's done cooking due to the curing salt called Prague powder.
- Can I cook this on high? You can, but the meat will be chewier, so I do not recommend it. If you must cook it on high, cook it for a minimum of 4 ½ hours.
Nutrition
Calories: 467kcal | Carbohydrates: 4g | Protein: 34g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 2770mg | Potassium: 747mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 65mg | Calcium: 33mg | Iron: 4mg
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Beth Sachs
Such a tender and flavourful recipe. The corned beef is melt in the mouth delicious!
Shashi
This is such a perfect recipe for St Pattys! This must smell wonderful when ready!
Kalu Lor
Saving this recipe for my next family dinner. I love that the cooking is done in a slow cooker, so I have time to do other things. Love it.
Aimee Mars
That spice blend on top is out of this world!! Look how tender and juicy the meat looks too. I can't wait to try this recipe. I've only made it in the Instant Pot, but I bet the slow-cooked version is way better.