Slow Cooker Corned Beef Recipe (2024)

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by Mike Hultquist · Feb 1, 2023 · 50 Comments · Jump to Recipe

This slow cooker corned beef recipe is everything you need for fall-apart tender corned beef, with real flavor from the homemade corned beef spices.

Make Slow Cooker Corned Beef Your Way

Today, my friends, I'm going to show you how to make a delicious Slow Cooker Corned Beef. Corned beef typically becomes a sought after recipe around St. Patrick's Day, but that's a shame because we love corned beef any time of the year.

I like to grab a few of them from the butcher, prep them in several different ways, then freeze it in batches. Or I'll just freeze the corn beef briskets whole for preparing later on.

What You'll Love About My Crock Pot Corned Beef

You'll love this recipe because it's not only easy to make, but it truly stands above the rest because of my homemade corned beef spices. Whenever you buy a corned beef brisket, it comes with a tiny spice packet, but it is never enough for me.

I prefer to make my own blend to bring huge flavor to any corned beef, no matter how you make, it.

Plus, I include options for you for adjusting your braising liquid options, vegetable options, and even your sauce and/or glaze options for serving.

It would be ideal for a recipe such as Slow Cooker Corned Beef and Cabbage, with some carrots tossed in, or other veggies.

So let's dive in!

Crock Pot Corned Beef Ingredients

CORNED BEEF SEASONINGS
Mustard Seeds.
Black Peppercorns.
Coriander Seeds.
Allspice Berries.
Cardamom Seeds.
Celery Seeds.
Whole Cloves.
Red Pepper Flakes.
Ground Ginger.
Bay Leaves.
FOR THE CORNED BEEF
Corned Beef Brisket.
Vegetables. Onion, Garlic, Yellow Potatoes, Carrots, and Cabbage if desired.
Beef Broth. Or you can use a dark beer, like Guiness, stout or porter.
FOR THE GRAVY (optional)
Butter and Flour.

How to Make Crock Pot Corned Beef - the Recipe Method

MAKE THE CORNED BEEF SEASONINGS

Heat a small pan to medium heat. Add the mustard seeds, black peppercorns, coriander seeds, allspice berries, cardamom seeds, celery seeds, and whole cloves. Lightly toast them in the dry pan for 1 minute, shaking/stirring a bit, to let the spices bloom.

Transfer to a food processor/spice grinder along with the red pepper flakes, ground ginger and bay leaves. Process to a coarse blend, or to your preferred consistency. Use as desired.

MAKE THE CORNED BEEF

Trim the fat from the corned beef and rinse it thoroughly.

Set the onion, potatoes, carrots, and garlic into the bottom of the slow cooker. Set the corned beef brisket over them.

Add in your seasoning blend. I use the accompanying spice packet + the homemade corned beef spice blend. Use half of the blend for milder spice flavor.

You can see the difference between the corned beef seasoned with the tiny seasoning pack and with the full homemade blend.

What a difference!

Pour in the beef broth (or dark beer), then pour in enough water to just cover the brisket. I like to leave a bit of space on top for the spice blend to stick.

Turn on the slow cooker and cook for 5-6 hours on HIGH, or 8-10 hours on LOW. Your cooking times will vary depending on the size of the corned beef brisket.

Add the cabbage (if using) during the last hour for crisp cabbage, or during the last 2 hours for tender cabbage.

When the brisket is very tender, remove it and set it onto a tray, along with the potatoes and carrots. Slice the corned beef against the grain.

FOR THE GRAVY

Strain out about a cup of the cooking liquid and discard the rest.

Melt the butter in a pan then add the flour. Stir constantly over medium heat until the roux darkens a bit, about 5 minutes.

Stir in the reserved liquid until it thickens up. You can add more or less to your preferred thickness. Season it with salt and pepper, as desired.

Drizzle the gravy over the corned beef and cabbage (potatoes, carrots) and serve.

Braising Liquid Options

Dark beer with water or beef stock is great for slow cooker corned beef recipes. Sometimes I use only beer, depending on how much flavor I'm looking for. Sometimes I will split the mixture 50/50 with dark beer and water, though I almost always use a whole bottle of beer.

Beef stock is a great option for imparting flavor, though some people prefer using only water. Another option is to include a bit of vinegar into the mix for a bit of tangy flavor. I encourage you to experiment with different liquid combinations to see where your preferences fall.

One consideration for your choice of braising liquid, however, is whether or not you will be making gravy afterward. See below.

Best Vegetables for Corned Beef

Adding vegetables to your slow cooker corned beef is not required. I find that they add a lot of extra flavor to the finished corned beef, and also impart flavor to a finished gravy, if you're making one.

I've used potatoes, carrots, onions, and garlic for this recipe. However, other vegetables are a strong addition, such as celery, rutabaga, celery root, golden beets and more.

Don't forget the cabbage!

When I cook with potatoes like this, I will pluck them out and serve them alongside the sliced corned beef. It would be the same for most root vegetables. Everything else can be strained out.

Sauce and Glaze Options

I usually like to make a gravy for serving, but you can either skip the gravy or make an additional sauce to go along with your gravy. Mustard is always a tasty option, like a whole grain mustard or even a mustard sauce.

As mentioned, mustard is a strong flavor compliment to corned beef, so just a squeeze or a drizzle can go a long way. Consider a homemade spicy beer mustard, or a spicy honey mustard.

How to Choose the Best Corned Beef Brisket Cut

You have 3 options with any brisket. They are:

Flat Cut: This is the thicker, leaner portion of the brisket.
Point Cut: Aka, the deckle. This cut is thinner with more marbling thatsits on top of the flat, the larger, leaner bottom section.
Whole Brisket: For hungry people! Includes both the point and flat cuts.

How Long do you Cook Corned Beef in a Slow Cooker or Crockpot?

Cook a corned beef for 5-6 hours in the slow cooker on high, or 8-10 hours on LOW. Check it after 5 hours, depending on size of the brisket. Your times may vary a bit.

How Do You Know When the Corned Beef is Done?

You'll be able to tell the corned beef is done cooking by the tenderness. It will almost shred with a fork. However, for food safety, the best way to know is to measure with a meat thermometer. It should register 145 degrees F internally.

That's it, my friends! Your crock pot corned beef and cabbage is ready to serve. Such an easy recipe, isn't it? Let me know how your corned beef turns out! It's quite fall apart tender! And let me know what how you've decided to prepare it! I'm always curious to hear.

Try My Other Popular Corned Beef Recipes

Pressure Cooker Corned Beef
Corned Beef Tater Tot Hot Dish
Corned Beef Hash
Corned Beef Stuffed Peppers
Slow Cooker Corned Beef with Spicy Guinness Gravy

Try it out with this Classic Reuben Sandwich recipe from my friend, JoCooks!

Patty’s Perspective

What I really love about crockpot corned beef is the flavor and the tenderness. A good corned beef doesn’t need much treatment. It’s so good on its own. The way Mike cooks it, with just the right seasonings, so low and slow, it’s just perfect. I’m craving it again now.

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! - Mike H.

Crock Pot Corned Beef Recipe (+ Cabbage)

This slow cooker corned beef recipe is everything you need for fall-apart tender corned beef, with real flavor from the homemade corned beef spices.

Ingredients

CORNED BEEF SEASONINGS

1 tablespoon mustard seeds (Use yellow or a combination of yellow and brown)
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1/2 teaspoon allspice berries
1/2 teaspoon cardamom seeds
1/2 teaspoon celery seeds
4 whole cloves
1 teaspoon red pepper flakes
1/2 teaspoon ground ginger
2 bay leaves

FOR THE CORNED BEEF

3-5 pound corned beef brisket
1 medium yellow onion sliced
6-8 small yellow potatoes (about 1 pound)
4 medium carrots peeled and sliced
3 cloves garlic chopped
2 cups beef broth (or use a dark beer, like Guiness, stout or porter)
Water to cover
1/2 head cabbage cut into 4 wedges (optional)

FOR THE GRAVY (optional)

2 tablespoons butter
2 tablespoons flour
Salt and pepper to taste