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Sliced corned beef brisket on top of cabbage, potatoes, and carrots in a slow cooker.
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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.
Course Main Course
Cuisine Irish American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8
Calories 467kcal
Author Gary White

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

  1. 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.
  2. 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