Slow Cooker Corned Beef is a traditional Irish dish served with tender root vegetables on St. Patrick’s Day. While it cooks for a long time, it takes just 15 minutes to prepare and can be made anytime of the year.
What is corned beef?
There is no corn used in the recipe, so why it is called Corned Beef? It actually has to do with the corn-size granules of salt that are used to cure the meat. Originally an English way of preserving meat, this process was adopted in Ireland and used to cure inexpensive cuts of beef brisket.
This also helps to tenderize the brisket. Cooking it low and slow results in the most tender meat with savory juices and root vegetables.
Why you’ll love this recipe
The short list of ingredients needed to make Slow Cooker Corned Beef are affordable, easy to find and the dish can be prepared in just 15 minutes. Cook it all low and slow until the brisket is fall-apart tender, about 9-10 hours. So simple and delicious!
With minimal efforts you will have a meal that is flavorful and juicy. The root veggies will be tender and savory. And leftovers can be eaten on a Reuben Sandwich or added to a beef vegetable soup to make another meal.
More Slow Cooker Beef Recipes
- Slow-Cooker Sesame Beef with Jasmine Rice
- Slow-Cooker Beef and Brussels Sprouts Stew
- Braised Beef Shanks
And if you’re looking for a recipe for beef roast and cabbage, be sure to check out this one for Tangy Beef and Cabbage. It is also a great meal for St. Patrick’s Day. Beer and mustard are used to make it rich and flavorful.
Slow Cooker Corned Beef Recipe
Key Ingredients
BEEF– I used a 3 1/2 pound flat-cut beef brisket. When you purchase corned beef it will come with a seasoning packet that is sprinkled over the meat before cooking. The packet contains mustard seeds, black peppercorns, coriander seeds, crushed bay leaves, and dill seeds. It gives the meat a ‘pickled’ flavor and makes your house smell amazing while it is cooking.
ROOT VEGETABLES– Onions, carrots, celery and leeks are used to create a bed for the meat to sit on and to add flavor. Place them in the bottom of the slow cooker, add the brisket, broth and ale, then cook on low. Large chunks of potatoes are added after 6 hours of cooking.
BEEF BROTH– Water or beef broth can be used in this recipe. I use low-sodium beef broth for added flavor.
IRISH ALE– Use a good quality Irish ale to add great flavor to the corned beef. If you prefer, water, beef broth or a beer of your choice can replace the ale.
How to make Slow Cooker Corned Beef
Step-by-Step Instructions:
- Cut the onions, carrots, celery and leeks into 1-inch pieces and add them to the bottom of a 7-quart slow cooker set to low. Season the vegetables with one teaspoon of salt and one teaspoon of black pepper.
- Remove the beef brisket from the wrapper, rinse it and pat it dry with a paper towel. Lay the brisket over the root vegetables in the slow cooker. Sprinkle it with the seasoning packet.
- Add 3 cups of beef broth and 1 cup of Irish ale to the slow cooker. Cover with a lid and cook on low for 6 hours. Resist the urge to lift the lid during cooking, as this releases the heat and drastically reduces the temperature on the contents of the slow cooker.
- After 6 hours of cooking, add large chunks of potatoes to the slow cooker and replace the lid. Cook for another 3-4 hours on low.
- When meat and potatoes are tender, remove the corned beef from the slow cooker and place it on a serving platter to rest for 15 minutes. Cut it into 1/2-inch thick slices and serve with the root vegetables. Recipe makes 6-7 servings.
Can I add cabbage to the slow cooker?
I usually cook the cabbage separately so I can control how soft it gets and this prevents the cabbage from disintegrating. It also limits the aroma of cabbage in your home to a shorter amount of time, as some do not like the smell of it.
I often sauté the cabbage with onions in a large skillet over medium heat and add cooked noodles to it, much like I do in this recipe for Cabbage and Noodles with Smoked Sausage. Cabbage and noodles make a delicious side dish for corned beef.
If you want to cook cabbage with the corned beef, chop it in 1-inch chunks and add it to the slow cooker when the potatoes are added after 6 hours of cooking .
What to serve with Slow Cooker Corned Beef
Try one of these side dishes with this traditional Irish meal.
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Slow Cooker Corned Beef
Ingredients
- 1 large white onion
- 1 cup celery, chopped
- 3 large carrots, peeled and cubed
- 2 cups leeks, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3.5 pounds beef brisket, with seasoning packet
- 3 cups beef broth, low-sodium
- 1 cup Irish ale, or beer of your choice
- 3 large russet potatoes, peeled and cubed
Instructions
- Cut the onions, carrots, celery and leeks into 1-inch pieces and add them to the bottom of a 7-quart slow cooker set to low. Season the vegetables with one teaspoon of salt and one teaspoon of black pepper.
- Remove the beef brisket from the wrapper, rinse it and pat it dry with a paper towel. Lay the brisket over the root vegetables in the slow cooker. Sprinkle it with the seasoning packet.
- Add 3 cups of beef broth and 1 cup of Irish ale to the slow cooker. Cover with a lid and cook on low for 6 hours.
- After 6 hours of cooking, add large chunks of potatoes to the slow cooker and replace the lid. Cook for another 3-4 hours on low.
- When meat and potatoes are tender, remove the corned beef from the slow cooker and place it on a serving platter to rest for 15 minutes. Cut it into 1/2-inch thick slices and serve with the root vegetables. Recipe makes 6-7 servings.
Equipment
- 1 sharp knife
- 1 6-7 quart slow cooker
- 1 large slotted spoon
