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.
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
- Make the paste. Stir the spice packet, black pepper, and garlic paste into a thick paste.
- Build the base. Pour broth (or beer), onion, bay leaf, and thyme into the slow cooker.
- Coat the beef. Place corned beef fat-side up; spread paste over the top.
- Cook low and slow. Cover and cook on LOW 8–10 hours, until fork-tender.
- (Optional veg) Add potatoes and carrots to the slow cooker for the last 2–3 hours on LOW, then add cabbage for the last 45–60 minutes — or simmer the veg separately in 2–3 cups strained cooking liquid on the stovetop until tender — or toss veg with oil and seasonings and roast at 425°F for 25–30 minutes until caramelized.
- Crisp the top. Transfer beef to a sheet pan; broil on the bottom rack until the top is browned and crisp, 5–10 minutes, watching closely.
- Rest 10 minutes; slice across the grain. Spoon cooking juices over to serve.
Video
Notes
Expert Tips
- Flat cut = neater slices; point cut = fattier/richer.
- For less salt, rinse the brisket and pat dry before applying the paste.
- High setting works in a pinch (6–8 hours), but texture is better on LOW.
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