Tender Slow Cooker Corned Beef Recipe, Perfectly Flavorful (Print Version)
Tender Slow Cooker Corned Beef Recipe that’s fall-apart juicy and so easy. My family's favorite, with a secret ingredient for deep flavor. Perfect for any night!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 8 Hours minutes
Total Time: 23 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ Main Players
01 -
3-4 lb corned beef brisket (flat cut preferred)
02 -
4 cups beef broth (low sodium)
03 -
2 tbsp apple cider vinegar
04 -
1 tbsp brown sugar
→ Flavor Foundation
05 -
1 pickling spice packet (usually included with beef)
06 -
2 bay leaves
→ Vegetable Companions
07 -
1 large yellow onion, quartered
08 -
4-5 medium carrots, peeled and roughly chopped
09 -
1.5 lb small red or Yukon Gold potatoes, halved or quartered
10 -
1 medium head green cabbage, cut into 6-8 wedges
→ Finishing Touches
11 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Okay, first things first, unwrap that beautiful brisket. You'll likely find a seasoning packet; don't lose it! Give the beef a quick pat dry with paper towels. I usually trim off any really thick, excess fat, but honestly, a little fat adds flavor, so don't overdo it. Place the brisket, fat side up, into your slow cooker. This slow cooker corned beef recipe starts with good prep!
02 -
Now for the good stuff! Sprinkle the pickling spice from the packet all over the corned beef. If you're using extra bay leaves, toss them in too. Pour in the beef broth and apple cider vinegar around the beef, making sure not to wash off all those lovely spices. This liquid is going to work magic, trust me. I remember once I poured it directly on top and splashed spice everywhere, oops!
03 -
Nestle the quartered onion, chopped carrots, and potatoes around the corned beef in the slow cooker. Don't add the cabbage yet, we want that to stay a little firm! The aroma is already starting to build, even uncooked, it’s pretty great. This is where you can honestly feel the promise of a delicious meal coming together.
04 -
Cover your slow cooker and set it to LOW. Let it cook for 7-8 hours, or on HIGH for 4-5 hours. You want that corned beef to be fork-tender, practically falling apart. Seriously, don't rush it; the magic of this dish is in the long, gentle cook. I always peek a little too early, but resist the urge!
05 -
About an hour before the cooking time is up, carefully add the cabbage wedges to the slow cooker. Push them down into the liquid as much as you can. They'll soften beautifully but still retain some texture. I learned the hard way that adding them too early turns them into mush, and nobody wants mushy cabbage!
06 -
Once the corned beef is incredibly tender, remove it from the slow cooker and let it rest on a cutting board for about 10-15 minutes. This is crucial for juicy slices! Slice against the grain—you’ll see the fibers running one way, slice perpendicular to them. Serve alongside those tender vegetables and a sprinkle of fresh parsley. The smell is absolutely divine, a real triumph!
# Notes:
01 -
Always slice corned beef against the grain for tender results, I learned that the hard way.
02 -
Store leftovers with a bit of the cooking liquid to keep the beef moist when reheating.
03 -
If you don't have apple cider vinegar, a splash of white vinegar works, but ACV adds a unique tang.
04 -
Serve with a dollop of grainy mustard; it really balances the richness, trust me!
# Equipment Needed:
01 -
Slow Cooker (6-quart or larger)
02 -
Cutting Board
03 -
Sharp Knife
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g