This crockpot corned beef is the easiest way to prepare corned beef that is tender, juicy, and delicious every time you make it. Only a few minutes of prep time is needed, and then the crockpot does all of the work. While this dish is perfect for St. Patrick's Day, you can enjoy it all year!
Check out my post on what to serve with corned beef for accompiments ideas. Enjoy!
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I love corned beef, and this recipe makes it as simple as possible by preparing it in your slow cooker.
Add all your ingredients to your crockpot, set it, and forget it until you are ready to eat.
It is as easy as it sounds. Toss in some potatoes, carrots, cabbage, and celery alongside the beef, so you don't have to make any sides if you don't want to.
If you've never tried corned beef or want to learn more about it, read my post called "What is corned beef?"!
🥘 Ingredients
This may seem like a long list of ingredients, but it isn't. Most of these items are common things you could already have in your house.
- Corned Beef Brisket - You'll want to use a brisket that is between 3 and 4 pounds in weight.
- Beef Broth - 4 cups of beef broth. You could also use water or a mixture of both beef broth and water.
- Garlic - 2 tablespoons of minced garlic.
- Corned Beef Seasoning Mix - 1 batch of corned beef seasoning mix. Check out my recipe, or you can use your own!
- Bay Leaves - 2 bay leaves.
- Thyme (optional) - 2 sprigs of fresh thyme.
- Dijon Mustard (optional) - 1-2 tablespoons of either Dijon mustard or stone ground mustard.
- Brown Sugar (optional) - 2-3 tablespoons of light or dark brown sugar.
- Salt & Pepper - Add some salt and pepper to suit your tastes.
- Yellow Onion - 1 cup of chopped yellow or white onion.
- Potatoes - 1½ pounds of red potatoes (about 5-6 medium-sized potatoes).
- Carrots - 2 cups of roughly chopped carrots. This is the same as 3-4 medium-sized carrots.
- Celery - 2 cups of roughly chopped celery. This is about 3-4 large celery stalks.
- Green Cabbage - 1 head of roughly chopped green cabbage.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Crockpot Corned Beef
Nothing is easier than making corned beef in your slow cooker.
You will need a crockpot, a trivet, and a sharp knife for slicing the meat when it's done.
This corned beef brisket is enough for about 10 servings of meat so the entire family can enjoy it!
- Add ingredients. Place a trivet into your crockpot and place the 4-pound corned beef brisket on top with the fat side facing up. Then add 4 cups of beef broth (or water), 2 tablespoons of garlic, 1 batch of corned beef seasoning (you can use a bouquet garni if you like), 2 sprigs of thyme (if using), and 2 whole bay leaves. Brush the optional 1-2 tablespoons of Dijon mustard onto your corned beef, sprinkle with 2-3 tablespoons of brown sugar if desired, and season with salt and pepper.
- Cook. Add the veggies (1 cup of onion, 2 cups of carrots, 2 cups of celery, 1½ pounds of potatoes, and 1 head of green cabbage) and then cook on low for 8-10 hours or 4-6 hours on high.
You can easily enjoy the veggies that were cooked with your beef for a complete all-in-one meal!
💭 Angela's Pro Tips & Recipe Notes
- Cooking Corned Beef: Ensure corned beef reaches an internal temperature of 145°F (63°C) to meet USDA food safety standards. For accurate measurement, insert a meat thermometer into the meat's thickest part.
- Adding Vegetables: Introduce vegetables to the cooking process halfway through, but wait to add cabbage until the final hour to prevent overcooking.
- Resting the Meat: Allow the corned beef to rest for approximately 20 minutes after cooking. This step helps the meat retain its juices, making it more flavorful and easier to slice.
- Achieving Perfect Texture: Aim for corned beef that is tender yet holds its shape, ensuring it doesn't become too soft. This texture is ideal for slicing, especially if you plan to use leftovers for sandwiches.
🥡 Storing & Reheating
Keep any leftovers in a sealed Tupperware in the fridge for up to 5 days.
Reheating
Wrap your corned beef in aluminum foil and heat it in the oven at 350°F (175°C) until heated through.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
You'll want to have a good amount of water or broth so that your corned beef can cook properly. The water helps keep the meat from drying out. Additionally, adding enough liquid helps the meat to cook more evenly and quickly. However, the meat does not need to be completely submerged in order to make tender and flavorful corned beef!
You'll want to cook your corned beef with the fat facing upwards. The fat helps to insulate the meat and keep it from drying out while it is cooking.
As always, the best way to know when meat is fully cooked is by using a meat thermometer. For corned beef, you'll want the internal temperature of the thickest part of the meat to read 145°F (63°C).
😋 Best Crockpot Recipes
- Crockpot BBQ Beef Short Ribs - Yes, you can make some tender and juicy ribs in your slow cooker.
- Crockpot Grape Jelly Meatballs - These sweet meatballs are a perfect appetizer for any party or festivity.
- Crockpot Mac & Cheese - This popular side dish is loaded with tons of cheese and tender noodles.
- Crockpot Beef Stew - Hearty beef stew is perfect for when you want to feel warm and cozy.
- Slow Cooker Crack Chicken - Crack chicken is loaded with chicken, bacon, and ranch flavors for a dish that is completely addictive.
- Slow Cooker Chicken & Dumplings - This warm and tasty comfort food tastes even better when it is made in the crockpot.
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📖 Recipe Card
Crockpot Corned Beef
Ingredients
- 3-4 lbs corned beef brisket
- 4 cups beef broth (or water, or a combination of water/broth)
- 2 tablespoon garlic (minced)
- 1 batch corned beef seasoning mix (see recipe)
- 2 whole bay leaves
- 2 sprigs thyme (optional)
- 1-2 tablespoon Dijon mustard (optional, or use a stone ground mustard)
- 2-3 tablespoon light brown sugar (optional, or use dark brown sugar)
- each, salt & pepper (to taste, use freshly ground black pepper)
- 1 cup yellow onion (chopped, or use white onion)
- 1 ½ lbs red potatoes (5-6 medium red potatoes)
- 2 cups carrots (rough chopped, 3-4 medium carrots)
- 2 cups celery (rough chopped, 3-4 large stalks)
- 1 head green cabbage (cut into 8 wedges or roughly chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Place a trivet into your crockpot and set the 3-4 lbs corned beef brisket on top, with the fat facing upward.
- Then add 4 cups beef broth (or water), 2 tablespoon garlic, 1 batch corned beef seasoning mix (you can use a bouquet garni if you like), 2 sprigs thyme (if using), and 2 whole bay leaves.
- Brush the optional 1-2 tablespoon Dijon mustard onto your corned beef, sprinkle with 2-3 tablespoon light brown sugar, and season with each, salt & pepper.
- Add the chopped vegetables (1 cup yellow onion, 2 cups carrots, 2 cups celery, 1 ½ lbs red potatoes, and 1 head green cabbage) and then cook on low for 8-10 hours or 4-6 hours on high.
Notes
- Corned beef should always be cooked until it has an internal temperature of 145°F (63°C) as recommended by USDA food safety guidelines. Always use a meat thermometer in the thickest section of the meat for the most accuracy.
- If desired, add the vegetables halfway into the cooking time or hold off on adding the cabbage until the last hour of cooking time.
- Let your meat rest for 15-20 minutes before you cut and serve it. Not only will it slice easier, but the juices will stay in the meat!
- You want your corned beef to be incredibly tender so that it can melt in your mouth but not fall apart on the plate. If the meat is too tender, it will be harder to slice for leftover sandwiches!
- To store: Keep any leftovers in a sealed container in the refrigerator for 4-5 days.
- To reheat: Wrap your corned beef in aluminum foil and heat it in the oven at 350°F (175°C) until heated through.
Marv says
Gonna be perfect for St Patrick's day dinner!
Kathy Johnson says
Love me some Brisket