Crispy Slow Cooker Corned Beef with perfectly juicy slices of beef and crispy crust this is the only corned beef recipe you’ll ever use!
We’re getting all of our St. Patrick’s Day recipe ready to go, and this year we’re serving Roasted Cabbage Steaks (these are AMAZING as leftovers in my Cabbage Soup), Roasted Carrots, and Scalloped Potatoes and we’re using leftovers in our Corned Beef Hash!
CRISPY SLOW COOKER CORNED BEEF
Crispy Slow Cooker Corned Beef has been a dish we make year round since we bought our deep freezer. Why you ask? Because since I had the ability to stock up during the “season” we now enjoy corned beef dinners and sandwiches all year long. You can serve this slow cooker version of this Irish-American classic with carrots, cabbage, or potatoes for St. Patrick’s Day.
The magic of the Crispy Slow Cooker Corned Beef is in the liquids. I normally say don’t add any liquid, but in this case the vinegar and the bay leaf need a helping hand. The little bit of water you’re using is a vehicle for your bay leaf and vinegar to help flavor the meat. This recipe needs a total time of 9-10 hours, so I recommend setting this up in the crock pot in the morning if you’re having it for dinner that night.
CAN YOU OVERCOOK CORNED BEEF IN A CROCK POT?
It is definitely possible to overcook any beef in the crock pot, resulting in a cut of beef that is bordering too soft. This recipe calls for cooking on low for 9-10 hours. I would try to stick with this cooking time. I also like to keep the slow cooker on low so the brisket has more time to cook, making it tender and juicy. You could try cooking this for a shorter time on high if you’re pressed for time.
DO YOU HAVE TO RINSE OFF CORNED BEEF BEFORE COOKING?
You can rinse corned beef, but it’s not a requirement. Rinsing the brisket removes any excess salt from the meat, resulting in a more mild flavor. Or you can put the beef in the crock pot without rinsing at all.
WHICH CUT OF CORNED BEEF IS MORE TENDER?
You can buy pre-brined corned beef, or get a brisket and add the seasoning to the corned beef yourself. I like to go with a round cut of brisket in the slow cooker, because it holds its shape better than a point cut and shrinks less in the pot, which is better if you have people over for St. Patricks day. But due to the point cut having more fat, it can turn out more tender than round cut. It’s a personal choice, because in the end both are used for this dish.
HOW DO YOU KNOW WHEN CORNED BEEF IS DONE?
For food safety, you want to make sure your beef is cooked to at least 145 degrees F. Use a meat thermometer to check the temperature. There shouldn’t be an issue if you cook the beef for the entire time.
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MORE ST. PATRICK’S DAY CABBAGE, CARROT, AND POTATO RECIPES
- Ultimate Slow Cooker Mashed Potatoes
- Classic Buttered Carrots and Peas
- Slow Cooker Corned Beef Dinner
- Easy Mashed Potatoes
HOW DO YOU STORE CORNED BEEF?
You can store leftover crock pot corned beef in the refrigerator in an airtight container for 2-3 days. Honestly, this usually doesn’t last past the second day at my house. You can also freeze your beef brisket with your favorite cabbage recipe for several months.
TIPS FOR MAKING CRISPY CORNED BEEF
- You can fill the slow cooker up with water for a more traditional corned beef, but keep in mine that the texture of the dish will not get crispy if it’s completely covered in liquid.
- You can add cabbage, sliced carrots, onions, and potatoes to the slow cooker when there’s about 2 hours left in the cooking time. The liquid from the corned beef will add a ton of flavor to the vegetables.
- This may look like a lot of spices, but crock pot corned beef gets its signature flavor from this so don’t worry, go ahead and use the seasoning packet as direction on your beef brisket.
- If your corned beef or beef brisket is too fatty, you can cut some of it off before placing in the crock pot. But leave a little bit, as this adds a lot of flavor to the dish.
- If you need more cabbage recipes try my Stuffed Cabbage Casserole, or Stuffed Cabbage Sloppy Joes! Or mix shredded cabbage together with mashed potatoes for a basic colcannon.
- In the morning shred leftover beef together with cabbage and potatoes to make Corned Beef Hash.
- I don’t recommend using the leftover drippings from the beef brisket in the slow cooker for any kind of gravy, because it will be really salty. Cooking bland vegetables, like potatoes, carrots, and cabbage, work well with this water because it will season them. Add some more flavor with allspice or celery.
- Serve your slow cooker corned beef recipe with horseradish or dijon mustard (you can also roast potatoes with dijon like these Dijon Roasted Potatoes) on St. Patrick’s Day!
Tools Used in making this Slow Cooker Corned Beef:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is more open.
Crispy Slow Cooker Corned Beef
Ingredients
- 3 pounds corned beef , with packet
- 1 cups water , maybe less depending on size of slow cooker
- 3 cloves garlic , minced
- 1 bay leaf
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 1/2 teaspoon ground black pepper
Instructions
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Add corned beef, fat side up, to the slow cooker.
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Add the minced garlic, spice packet, sugar and pepper to the top of the meat and rub on.
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Add the vinegar and bay leaf to the side of the corned beef and add just enough water to come up about 25% of the way to the top of the meat.
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Cook on low for 8-9 hours.
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If for some reason the corned beef is not browned on top, or enough to your liking, put under a broiler (6-7 inches away) for 1-2 minutes.
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Leave the oven door open a bit so you can look in, this isn't something you can leave unattended.
Should I sear my corned beef before I added to the slow cooker
You definitely can. 🙂 Enjoy!
this looks so good! I want to try it tonight. can I make it in a pressure cooker (instant pot) instead?
I’ve not tested it using an instant pot so I’m not comfortable giving a recommendation.
I have a 5pound corn beef brisket how long would I need to cook it n my slow cooker
It still might take 8-10 hours.
This my favorite recipe! However, I don’t have access to my crockpot or a Dutch oven will an aluminum pan work? I’m in a crunch! Please advise!!
Are you cooking it fully in the aluminum pan? Or just finishing it in the pan? If you need a recipe for fully oven cooked let me know and I can cut/paste one for you I’ve been working on but hasn’t been posted yet.
Hi! I have a 4 pound corned beef, should I add an hour to the cooking time? Thank you ?
You might not need to. I’d just check it and if it does, maybe add an additional 30 minutes. Enjoy!
Hello – I live in England, UK, and my slow cooker is a real workhorse in my kitchen for stews, pot roasts and Sunday roasts and I am always looking for new recipes. I have recently developed an interest in American-style foods and this Corned beef looks delicious. Brisket beef is melt in the mouth delish cooked in red wine, red onions and French-style herbs. My question is that we cannot buy “corned beef” other than in tins in our British Supermarkets. Can you please tell me whether this is something of a specialty of the USA which I would need to purchase over the net, or if how I can prepare it before making your wonderful recipe above.
You’ll want to look for a flat cut brisket and add your own “corned beef” spices. Look in the spice aisle for a pre-made corned beef seasoning. Enjoy!
If you google “Alton Brown Corned Beef” he has a great recipe for Corning your own brisket. Also, if you have any irish grocers near you, they may carry it.
My family and I have tried many different recipes for corned beef and this is by far everybody’s favorite!
About to try it and wonder if brown sugar instead of white would be good.
That would work 🙂
I made this yesterday, followed the recipe exactly, except I did not add bay leaves and it was delicious. I cooked my corned beef on low for 9 hours. After reading the previous comments I decided not to cook my cabbage with my corned beef so after cooking on low for 9 hours I removed the corned beef from the Crock-Pot and then put my cabbage in the same liquid the corned beef created for one hour on high. Everything was delicious even the cabbage tasted delicious with the apple cider flavor from the corned beef. The corned beef was tender and firm.
Best corned beef I’ve ever had hands down! I grew up eating corned beef from a couple Jewish deli’s. This recipe surpasses anything from those places and more. It’s absolutely delicious!!! What a great recipe. Definitely going to make it again
Can I exclude the sugar and it still comes out right?
I like using it because it accelerates the browning and helps with making the crust. If you’re not worried about those then yes, you can leave it out. Enjoy!
Great recipe for a single 70 ish guy who loved his Mom’s Corn-Beef & Cabbage… I frequently eat the corn beef with a Cajun-spicey Mint jelly from a store here called Piggly Wiggly…. It is as good as Lamb with mint sauce… and a little sweet, kick !
Thanks for this great recipe, the images, and slow cooker suggestion… I own the 6 quart, non-programmable… but will buy the programmable to brown the meats AND to make another favorite….French Onion soup… needs to get temps a bit higher than the simple 6 qt, so as to caramelize the onions
Thanks for the 5 stars, Tom.
I love this recipe!!!!!!!!!!!!!!!!may I ask your advice to still get this crispy corned beef using an instant pot. I’m running short on time and can’t slow cook it like I have before.
We had this for dinner tonight and I was asked more than once when I’m making it again. It was fantastic! I was hesitant to use so much sugar but I was pleasantly surprised. I did add about a Tbsp of salt to the rub and I used thyme instead of bay leaves. I added carrots, potatoes, and cabbage for about the last hour and a half and made some soda bread biscuits… and it was St. Patrick’s Day part 2
This looks amazing, and I plan to make it – but I dont have a spice packet with my corned beef? What are the ingredients, so I can make my own?
THank yoU!
I don’t have an exact recipe but I’m sure you could find one online. Also, look in the spice aisle of your grocery store. They usually have a pre-made seasoning mix there as well.
I use the pickling spice mix when I make corned beef. Easier than mixing it up.
Excellent flavor and so simple to do. Thanks!
Crispy Corned Beef Recipe–
It states “fill Crockpot with water to come up about 25% of the way to the top of the meat.”
To me, and possibly others, this is confusing. Does it mean 25% from the bottom of the top of the meat? Seems ambiguous.
I believe stating “Fill with water to ¾ up side of corned beef” would be clearer.
The recipe looks delicious! I will cook it tomorrow.
Thank you
Sorry for the confusion. You want the slow cooker to be 25% full of water.
Now I am confused because 1 cup of water isn’t anywhere near 2/3 of my 5qt slow cooker… That barely spreads out to be a 1/2 inch of the bottom of the pan….
The water should only come up 1/4 of the way up the side of the slow cooker. Sorry to cause any confusion.
Who said anything about 2/3. 25% is 1/4. 3/4 of the meat should stick out of the water.
Im trying this recipe but adding 1/2 c beer, 1/2 c water, then draping the beef with smoked bacon and maple syrup instead of sugar. I’m left enough space between the bacon slices so the top will still get crispy or I’ll just reserve it and do the broiler like you suggested ? I’m excited
Hi!
Can you cook it on High instead of Low?
I prefer low and slow but other commenters have said they’ve cooked it on high for around 4 hours too. Enjoy!
I’m so excited, it’s 436am and I’m up putting this meal together. I cannot wait to taste it !
Can’t wait to try this recipe, my mouth waters in intisipation.
Hi! I can’t wait to try this tomorrow! I do have a quick question though. I have a 2 lb “thin cut” corned beef. How would I adjust the time for this? I’m estimating 6-7 hours instead of 8-9 hours but I wanted to know what you thought. Thanks for this recipe 🙂
I’d say that’s about right. Just keep an eye on it so it doesn’t dry out. Enjoy!
This is the absolute best corned beef recipe EVER!!!! So good that I made it last week and had to double back and make it again tonight! I don’t have a slow cooker so I cooked in the oven on 325 for 5hrs (4.5lb flat cut corned beef) the only thing I did differently was used Vernors (ginger ale) in the place of water. So tender and juicy. So flavorful and delicious.
Is there anything to substitute a bay leaf for? Looking to try this tonight but only missing the bay leaf.
You can use 1/4 teaspoon of dried thyme or oregano as a substitute. Enjoy!
can you cook your potatoes and cabbage in the same crockpot???
Yes though your corned beef might not crisp up as much.
Sabrina,
This was one of the best corned beefs I have made in many, many years. I always buy the Moseley corned beefs because I thought they were the best but the most expensive.
With your recipe in hand, I bought a corned beef, that with coupon came to $1.65 a lb. as opposed to $3.99 a lb. The inexpensive corned beef was delicious. I bought the brisket cut and the only change I made was using brown sugar instead of regular sugar. My guests (especially, my son) raved about it. Sabrina, I don’t know how you do it but this is the fifth recipe I have used from your collection and I couldn’t pick the best. They all were the best. Next, I am going to make your corned beef hash. Thank you, for teaching an old dog some new tricks.
You are so sweet. Thank you for the kind words. I am so glad you’re enjoying the recipes.
Fantastic recipe! It was tender & moist. I will use this recipe from now on. I received so many compliments on it. Thank you!
When cooking in a slow cooker, do you cook it with the top on or off?
On 🙂
Amazing method and spices. I did cook less than listed. I switched it to warm once the roast hit 140 Deg. 7:45. then crisped it on the broiler.
Holy cow. Best corned beef I’ve ever made.
Thank you ??
Made this today. Only sub was half can of bud light for water. This was the best corned beef I’ve ever eaten! Highly recommend this recipe.
Sabrina, Wow, this was fabulous and my first time making corned beef. After it was cooked in the crockpot I broiled it briefly on both sides. I followed the directions exactly, but my crockpot is a small one, so put in hot water as needed to not cover the meat. I also used all the juices that were packed with the corned beef, next time I will pour a little of it out, 1/3? Due to the salt. The flavor is great. And I saved your recipe. Thank you. Michael
You’re welcome! Thanks for the 5 stars.
This is always sooo delicious. I’m making it again and this time I’m out of Cider vinegar. Should I replace it with something? If so, what? I have regular white vinegar, would that work?
White wine vinegar or rice vinegar would be my first choices. If you want to use plain white vinegar, I would give it a splash of lemon juice since it doesn’t have much flavor apart from the acidity. I’m so glad you love the recipe so much!
I am making this for the first time today. Don’t want the vegetables, onions, potatoes and carrots to get mushy. How long should they cook in slow cooker with beef brisket? Thanks
I recommend cooking them separately.
Can I add my potatoes & carrots to the slow cooker while the corned beef is cooking?
Sure as long as you’re not overcrowding the slow cooker. Enjoy!
What if I do not have a slow cooker? Can I put this in my dutch oven and bake? If so what would recommend for timing and temp on a 3lb corned beef?
Thank you!
Bring it all to a boil on the stove top and then place in the oven at 300 degrees for about 3 hours and 45 minutes. Enjoy!
This is an excellent recipe!
Thanks, Debra.
Could we use beef broth instead of water? And does the sugar make it sweet? Sounds wonderful though.
Yes, you can use beef broth if you’d like. Enjoy!
Hi! If the corned beef I bought is already garnished with the seasoning, do I need to add the seasoning you have listed?
And can I cook 2, 4 -pound corn beefs in the same slow cooker? Thank you so much in advance 🙂
If it’s already seasoned, you’ll just skip adding the “packet” part (which is the seasoning). If you’re cooking two, I would suggest using 2 slow cookers as to not overcrowd them during the cooking process. Enjoy!
Sounds delicious, can’t wait to make tomorrow .
Sounds like an awesome recipe, so it’s literally in the pot right now (first time making a corned beef). I do have a question though, many other recipes suggest adding potatoes and carrots after the first 4 hours of cooking and then add cabbage when there’s an hour left. By omitting these veggies, is that what helps make it crispy? I think, we as a family, would prefer the crispiness over the veggies.
That’s absolutely correct, Hadria.
I love this this recipe, I’ve made it several times. Comes out great everytime! I have omitted the vinegar & bay leaf before just because I didn’t have any hand. Still came out so good. I’m gonna make it today and because I didn’t start it early, I’m gonna cook it on high for 4 hrs. I’ve done it before on high and taste great.
This corned beef is soooo delicious!! My family is very picky when it comes to their corned beef and my mom said it’s the best corned beef she’s ever had! She wants me to make it every year now!! I ended up cooking it on high for about 4 hours and then broiled it and it turned out absolutely amazing. Thank you for the awesome recipe and all the tips!
You’re welcome, Lauren!
I make this ALL the time in my house. This year for St Pattys day, I’m having family over for Reubans! Do you think i can slice the meat and keep it warm in the oven in advance?
Of course!
What kind of sugar?
White Sugar 🙂
I have a brisket. It doesn’t come with a packet, will it affect the cooking?
You’ll want to add your own seasonings then. They also make a pre-made mix in the grocery aisle where you find other seasonings if you want to make it even easier on yourself. Enjoy!
Question, can I replace the water with Guinness extra stout? If so should the vinegar be omitted?
Thank you
Sounds delicious! Yes, leave out the cider vinegar.
Question;
when you say fill with water 25% the way up to the top — just to be clear – that means that 75% of the Corned Beef will NOT be covered by water, yes?
That’s correct. The meat will cook down and release liquid too. Enjoy!
Only corned beef recipe I love. Been using it for 3 years now!
can this be made in the pressure cooker? If so, how long and on which pressure?
I’ve not tested it in one yet so I’m not comfortable giving a recommendation. You could probably find a recipe online with similar ingredients and use that as a guideline. Good luck!
What spices are in the packet provided?
peppercorn, bay leaves, allspice, cinnamon, ginger, coriander, cloves, nutmeg and mustard seed
What quantity of each?
Sorry but I don’t have a recipe for it. Mine always comes with a packet. You might be able to find exact measurements online. Good luck!
I can buy pickling spice at my local grocery store which has the same ingredients that the packet does. I buy my corned beef round at my butcher shop so I have to add my own spices. I just found you when looking online for a new recipe. I’m trying it now. It smells sooooo good.
Such a great idea! Thanks, Jen.
Why add sugar?….don’t want sweet flavor added to brisket.
You can use whatever type of rub you like. 🙂
5 stars even with some tweaks I made. I made this recipe but was pressed for time so I made it on high for 4 hours. I also wanted a lower sugar version so I substituted the sugar with puyre organic all purpose stevia sweetener. It turned out delicious!
This was the first time I ever made a corned beef and I want to give some warning to first timers. When you take the corned beef out of the package, it’s in a slimy substance, not just watery liquid like I thought. I poured all the liquid in the crockpot with the chunk of meat. The spice pack with the meat was stuck to the meat and covered in the slime so opening it was a little messy too. Once that was all done and I rubbed all the ingredients on, then the messy part is over until you take it out of the crockpot. Then you have to scrape the fat off with a fork (or at least that’s how I did it). From the size you start with uncooked to what you have left in the end, the roast is easily less than half the original size. Ours fed four total.
I’ll be making this again and feel better about it next time now that I know what to expect!
Hi Sabrina,
How long would I could a 4 3/4 pound salt beef for? Still for 8-9 Hours or should I cook it for longer (3 hours per pound). Thanks!
It’ll probably take about 9 hours. Just make sure not to overcrowd the slow cooker.
Fantastic! Fantastic! Wife has cooked this recipe 4 times.
Yay!! I’d definitely call that a winner!
I tried the recipe. Turned out awesome….and so easy.
Cooked around eight hours on low then broiled to crisp it up.
Making again right now. Thanks so much for sharing ?
So glad you liked it!
I don’t know of the packet? I asked before about quantity of each ingredient plse ?or do you buy a packet?
Can I buy the brisket, find the seasonings to “corn the beef” and follow your recipe all in one instance? Or do I need to do a separate receipt for the corned part?
The spice packet that comes with the corned beef is the one you want to use with the recipe. Hope this helps!
I have a 12# brisket that I’m applying this method to, except I don’t have a crock-pot big enough, so will be cooking it in the oven. How would you convert it?
Thanks in advance!
ps- I already did this last March, but don’t remember how hot/long I did it!
I would cook at 350 degrees for about 60 minutes per pound, or until it reaches 145 degrees internal temp. Make sure to tent the beef with foil. Bake 1/2 the cooking time uncovered and then the rest of the time with the foil tented around it. Hope this helps!
It
looks so good. I make homemade kraut so the sodium will be a lot less. 40mg sodium compared to store bought 240mg. At least you save that much. I got to fix this asap. Thank you so much f or all of your wonderful recipes,
Let me know if you make this and how you like it!
How would you adjust this to be cooked on high? Or with a frozen piece of meat?
Many thanks!
If you cook on high, the cook time is going to be about half. If you add frozen meat, there is going to be extra liquid and the cook time will be longer.
How big is your your crockpot?
6 qt
Made this for St. Patrick’s day and it was amazing!
Hi when adding water, is it covering 25% of the corned beef or 75%? Thank you!
It’s only covering 25% of the corned beef. Enjoy!
Is this the same recipe you would use to make a Reuben ?
Yes and now I want a Reuben, haha!
Hola buenas tardes que tipo de carne debo usar para este platillo, gracias
carne en conserva 🙂
Hola buenas tardes donde compro esa carne en conserva, con paquete, soy de la Ciudad de México, y gracias por compartir tantas recetas deliciosas
De nada. Espero que lo disfruten.
This is the best corn beef recipe I have found! This is my 3rd time making it. I have always just boiled mine. Wow, have you upped my corned beef game! Thanks!
I’m so glad you enjoy it so much! Thanks for the 5 stars.
I have a 10# corned beef that when bought was already seasoned via injection. Do I need to add anything else? I’m going to cook it in a crock pot. How long should I let it cook?
I’m not sure you can fit a 10 lb corned beef in a crock pot.
Best corned beef I have ever put in my mouth! I can’t say my slow cooker made it crispy; but there was a definite kind of crust on the top. This is my new go to recipe; just wish it was easier to find corned beef more year round.
Hands down the BEST corned beef recipe I have ever made!
Hi! I’m Lauren. This recipe looks divine! I’m from the UK and really want to make it but I’m having issues understanding what a joint of corned beef is. I can buy brisket but it doesn’t come with seasoning but over here you can’t buy corned beef unless it’s in a can! Nor do I understand what it actually is, raw meat that’s brined or is it already cooked?
Any help is appreciated. Thanks!
I’m so excited that you’re wanting to give this a try! Corned beef is a brisket that has been salt cured. If you aren’t able to get the seasoning packet, you can make your own using peppercorn, bay leaves, allspice, cinnamon, ginger, coriander, cloves, nutmeg and mustard seed. Hope this helps clear things up.
Hi could you advise how much of each spice is needed to make the seasoning? That would be great! Might just make it up and hope for the best for tonight’s dinner!
I don’t have an exact recipe for it but I found this one online.
https://hildaskitchenblog.com/recipe/corned-beef-spice-packet-recipe/
Hope this helps!
Awesome recipe! First time in a slow cooker. Normally I would just cook it in a pot on the stove. This was very easy and super delish! Five stars indeed. I added carrots potato’s and cabbage very tender and flavorful. To me its all about flavor and when people enjoy your cooking it’s the best! I had lot’s of compliments on this bravo! Thank you!
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Hello! I just bought a corned beef brisket amd I’m planning on following your recipe. Would it be possible for you to tell me about how salty the corned beef you usually use is? The package on mine said it is 760mg for a 4 oz serving and I’d like to try to figure out if i should rinse beforehand. Thanks!
I’m not sure what mine stated but you could always just rinse it off a few times before cooking just to be safe. Hope this helps!
In Australia we don’t get a seasoning packet with the meat, can you tell me what seasoning to add? Thanks
You can mix together mustard seeds, bay leaves, allspice berries, salt and pepper. Enjoy!
I’ve never heard of the the packets either. I’m vegetarian but I am cooking for a friend. so I won’t be able to taste test. Can you give me the measurements I should use for each of mustard seed, allspice, bay leaf, salt and pepper? It would be greatly appreciated!!
1/2 tsp mustard seeds, 2 bay leaves, crushed, 8 Allspice berries, 1/2 tsp salt and 1/2 tsp pepper
Hope this helps!
The texture was melt-in-your-mouth perfect but it was so salty it was almost inedible. The instructions say “You can rinse corned beef, but it’s not a requirement. Rinsing the brisket removes any excess salt from the meat, resulting in a more mild flavor. Or you can put the beef in the crock pot without rinsing at all.” I rinsed it, and can’t imagine the salt level if I hadn’t! I’m surprised no one else has complained about the saltiness of this recipe. I’ve since looked around for a “not to salty” slow cooker corned beef recipe and they recommend covering the meat all the way and then switching out the liquids part of the way into it, to help leach out the salt. Next time I’ll try that, and maybe not cover it all the way with the second batch of liquid to get it to a little crispy, but something needs to be done about the saltiness.
Oh no, it sounds like your was pumped full of salt. Glad everyone still enjoyed it.
Seven hours in (to a total nine hour cook time) I lifted the beef out and added potatoes and carrots to the crockpot. Put the beef back on top and added more liquid. Fifteen minutes before serving I threw in the coarse chopped cabbage.
Man, oh man, I will never cook my home-cured corned beef any other way!
Thanks for sharing your tasty recipe!
I’m so glad you loved it! I really appreciate the 5 stars.
Super! First time without my pressure cooker and it is delicious. I’m about to turn 83 years old and just learning to use my slo-cooker!
I’m so glad you decided to give it a try, Jean. 🙂
Delicious! Delicious! Delicious! I just took my first bite and had to come on here and say thank you for this recipe. I’m not usually the best in the kitchen but you made this recipe so easy for me to follow. I know my family is going to love it! 🙂
How awesome! I’m so glad you decided to give it a try. Thanks for the 5 stars.
I forgot to add that I tucked carrots around the sides of the corned beef. When the meat and carrots were done I set the crockpot on warm and added some of the water from the crockpot to water in a saucepan and cooked some potatoes and cabbage. Everything was wonderful.
I made this yesterday for St. Patrick’s Day. It was delicious! My husband just said that if corned beef is still on sale we should get more and freeze it so that we can have this again soon.
Thank you for sharing this easiest but the BESTEST slow cooker Corned Beef recipe!!!! It was SOOOOO GOOOOOD!!!!! We are having such a happy debating; Ruben sandwich OR Corned beef hash tonight with left over 🙂 Sabrina, your recipes NEVER disappoint me and you really teach me how to use crock pot, foodie way!!!
You really can’t go wrong either way! I’m so glad you’re loving all of the recipes.
WAY TOO SALTY!!!!!!!! I WILL NEVER MAKE THI RECIPE GAIN. HOWEVER, I MADE THE CABBAGE STEAK REIOE AND THAT WAS FANTASTIC!!!
Oh no! Next time you can rinse your corned beef to remove any excess salt from it. I’m glad you enjoyed the cabbage steaks though.
This was my first time making this recipe and I will make it again. It is easy and delicious. So good. I was out of fresh garlic, so I used garlic powder I added a bit because when I’m not using fresh the flavor doesn’t have as much kick. We tossed in cabbage and onions at the two hours left point and they were delicious. I served with mashed potatoes and herb glazed carrots.
So glad you enjoyed it, Sarah!
My family loves this recipe, but we find the cook time inaccurate. I just made a 3.5 lb brisket that got to 135 in under 3 hours. We always crisp under the broiler.
Are you supposed to keep the lid off the cooker?
I’m so glad you enjoyed it! Sounds like your slow cooker runs warmer than mine but so glad you checked it. The lid is supposed to be left on while in the slow cooker.
Made this yesterday for St Patrick’s Day. It was amazing. Guests kept coming back for more. This recipe is a keeper!
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
Sabrina – banging! This was simply the best corned beef I have ever made. And what could be better than a day of letting the crock pot do the work. This is a keeper!
I’m so glad you enjoyed it! Thanks for coming back to let me know!
I made this for st.patricks and it was the best I’ve ever made. I wanted a recipe that just didnt dump meat and veggies in the crock pot. The roasted potatoes and roasted cabbage steaks went beautifully with the beef. I did add carrots to the last 2 hours of cooking. Mmmm will make this recipe again & again.
I’m so happy you enjoyed it, Linda! Thanks so much for the 5 stars.
Really easy recipe and I think it’s the best/tastiest corned beef I ever made. I used Guinness instead of water. I also served a mustard sauce that everyone liked.
1 cup Greek yogurt
4 tablespoons Dijon mustard
Sounds amazing! So glad you enjoyed it.
If adding the veggies for final two hours, do you just toss them all on top/around the meat?
Yep 🙂 Enjoy!
Adding Water
Edit * I found your response in comments thanks!
“You want the liquid to cover the corned beef about a quarter of the way up from the bottom. For me, that was about a cup of water but you may need more or less depending on the size of your slow cooker.”
Can you clarify this statement, “…add just enough water to come up about 25% of the way to the top of the meat” , for me?
For example, a 2 inch thick corn beef brisket, is 25% of the meat submerged or 75% of the meat submerged?
This was the best corned beef we’ve ever had. I followed the recipe and directions exactly. It was so hard to stop nibbling at! Thank you for this keeper recipe.
I’m so glad you enjoyed it, Becky! Thanks for the 5 stars.
Good but did not turn out as tender as i wanted it. cooked for 9 hours on 1 1/2 slow cooker setting. Added the baby carrots at the 6 hour mark. Also made your oven roasted red potatoes recipe to go with it. Do you suggest “tenting” the corned beef before slicing
I’m so sorry but your question got caught in my spam filter. I’m glad yu enjoyed it but for next time, I probably would wait to add the carrots until around the 7 hour mark. Sounds like the beef just needed more time to cook by itself. I didn’t tent mine after coming out of the slow cooker but you can if you want it to stay warm if not serving right away.
This looks amazing! About how long should I cook a 4.5 lb corned beef flat brisket on low in slow cooker? Thank you!
Probably need about 9-10 hours on low. I hope you enjoy it!
I have a 5.5 lb corned beef. I want to cook it my slow cooker on low. When should I put it in and how long should I cook it.
I would recommend cooking it on low 9-10 hours.
Any suggestion on converting this recipe to an instant pot?
I’ve never tested it before so I’m not comfortable giving a recommendation. I’m sure you could find an instant pot online recipe using similar ingredients to follow as a guideline. Sorry.
Did you use brown sugar or white sugar?
White 🙂
Made this crispy corned beef with a 3.5 lb flat cut, and followed recipe to the letter with exception of cooking an hour longer. It was fantastic, and the best I’ve ever had. The topping on the corned beef made the dish exceptional. Thanks for the recipe!
So glad you enjoyed it!
This looks amazing as I love the idea of a crispy crust and want to make. The size of my brisket is just over 7 lbs. Can I just double the ingredients? Assume cooking time would be longer? I need to cut meat in half?
I would recommend cutting it in half as it would probably be too big for your slow cooker and not cook thoroughly. Enjoy!
Hello Sabrina,
I’m French and i’m sorry for my english !
I would like to do your corned beef recipe, it looks so DELICIOUS !!!
I have all the ingredients but I don’t see if i can add salt ?
Thank you very much for your help.
No need to add any salt. The brisket already has salt in it. I hope you enjoy it!
This was the best corned beef I have ever had ` tender and tasty.
So glad you loved it!
Made the slow cooker corned beef and it was out-of-this-world delicious!!!!! It’s a keeper!!!!
So glad you enjoyed it! Thanks for the review!
Are you using brisket or corned beef in this recipe? If brisket, does it need to be brined before? If so what brining method do you use?
I used corned beef for this recipe.
I have always used a recipe that calls for apple cider, or apple juice, rather than water. Can I still do that in this recipe? Also, may I use light brown sugar, rather than white sugar?
Sure 🙂
Excellent corned beef! Had to take away and refrigerate a portion in order to have enough to make Reuben sandwiches for tomorrow or my husband would have eaten it all! Will definitely make again. Thanks for sharing!
Haha, it’s hard to pull me away from it too!
Looks delicious! I am trying this recipe today! Is there a substitute for the bay leaf? Will it be okay without?
You can use dried thyme or oregano as a substitute. Enjoy!
This looks so good! I am a meat eater & it needs to be very tender. Can you rub on the seasoning & let the corned beef or brisket marinate in the refridgerator for a few hours or overnight? Thanks!
Yes 🙂 Enjoy!
I made this last year and I will never go back to boiling! Fantastic! I had always wondered how some of the famous New York delis got such juicy, tender, flavorful corned beef. Thank you for sharing!
You’re so welcome, Nancy!
Have you tried this method with regular (un-corned) beef brisket? I’d love to hear your seasoning recommendations. Would you still use vinegar?
You can use this recipe for beef brisket:https://dev.dinnerthendessert.com/easy-beef-brisket-recipe/
Enjoy!
This is the best corn beef that I have EVER ate! I sauteed Thailand cabbage with white onion and had that on the side with white rice. It tasted so good that my daughter and son-in-law called me back later that night and asked for corn beef and cabbage next week. I will be preparing this corn beef again and yes, I slow cooked it for 9 hours. What a tender and succulent piece of meat! Yum!
Yay!! So glad you all enjoyed it!
Looks tasty. One question; does “just enough water to come up about 25% of the way to the top of the meat” mean the liquid level is 25% above the bottom of the crock pot or 25% below the top of the meat?
In other words, should about 75% of the side of the beef be above the liquid? Or only the upper 25% is above the liquid. Thanks.
75% of the meat will be above the liquid. Hope this helps to clarify. Enjoy!
Hi! I have made my corned beef in the slow cooker for several years now. However, instead of water, I have used apple cider or apple juice. Could I still do that in this recipe? I’m also wondering if that would omit adding the vinegar. I’ve honestly never heard of crispy corned beef! I am dying to try it!
Of course but just know that it will produce a sweeter taste. I hope you enjoy it!
+Why can we not print this recipe?
I just tested the print button on the recipe card and it works fine on my end. Maybe it was a glitch. Sorry about that.
Been looking for a really good corned beef slow cooked recipe.. BAM. I found it. The best corned beef ever. Made sandwiches. THEN I made a Shepard’s pie with some corned beef. Amazing. Topped with garlic mashed potatoes. To die for. Took your advice, bought a few (4) extra. Thanks for the ultimate corned beef slow cooked recipe.
Wow, that’s a huge compliment! Thank you so much!
I just want to let you know I love this recipe. Although, we use beer instead of water.
NEVER thought I could get a crispy corned beef out of a crock pot but I did w/this recipe. I cooked on low for just over 10 hours and didn’t need to broil it. I substituted honey for sugar and all was good (as I suspected it would be). Would DEFINITELY make again!
So glad you took a chance and decided to try!
Delicious! This so the best corned beef I ever made. My family loved it. So easy too.
Sounds a winner to me, Tara! Thanks for the 5 stars.
What just happened in my kitchen? WOW. This recipe was great, to say the least. Thank you! What an awesome way to ring in the New Year with my kitchen smelling so good. I think a tradition has just begun. Today, leftovers made yummy sandwiches!
Yay!! Happy new year!
This is the best I’ve had. The fat was crisp and the meat was juicy. I will never make it another way. Oh and the crispy cabbage was bomb!! Made it tonight and not a bit was leftover.
Sounds like a winner to me! So glad you enjoyed it!
Is this done with thawed corned beef? Or could I do it frozen?
Needs to be 100% thawed.
What if I don’t have apple cider vinegar? Can I substitute something else?
I haven’t tested them using this recipe but most of the time you can substitute with lemon or lime juice. You can also try white wine but you’ll want to double it. Let me know if you decide to try something different and how it turned out. Good luck!
Looks yummy! I want to try this but it’s my first time. So I would be buying ready to cook corned beef that’s vacummed sealed with brine?
Yes, you can use that. 🙂
Love this dish. Made it multiple times and its been amazing each time!
Quick question tho… can you trim off some of the fat before adding the brisket to the slow cooker? Or will it become to dry?
I would leave it as it adds to the flavor while cooking down.
I’m so glad to hear you loved it!!
Some of the best corned beef I’ve had. And so easy. Thank you. I used white wine vinegar when didnt have apple cider variety
So glad you enjoyed it Dawn! Thanks for the 5 stars!
Since the 1st time I found your recipe, I’ve been making it about every 2 weeks! It’s so easy and delicious! Thank you SO much for sharing!!!
Love it!!
I am hoping this will go well on a Ruben sandwich love them, this will be my 1st attempt. I plan to cut vacuum seal and freeze so I can make a sandwich on the fly. Thanks for the information.
You’re welcome, Enjoy!
Mine is in the slow cooker now!! Oh I can’t wait to try!!
This as the best corned beef I’ve ever made. Delicious!! We made rubins but was so good we couldn’t stop picking on it while we made our sandwiches.
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
My son Salvatore brought corned beef for his Easter dish. From a slow cooker! I’m using your recipe tonight and cooking low.I’m making it for sandwiches. So excited! Thank you.
I hope you enjoy it!
Made exactly as listed and it was the best corned beef I’ve ever had. It was so good when we went to make it again I asked the hubby if I should sub a beer for the water and he said, “No, you don’t mess with perfection, we should make it just like it was because we already know it’s amazing”.
Yay! I’d definitely call that a success! Thanks for coming back to let me know!
Crock pot cover on or off???
On 🙂
I made this today and followed the recipe. My husband who claims to not like corned beef ate every last bite.
The only yhing different I did was after cooking this in the slow cooker, I put it in a baking dish and baked it for 20 mins on 375 instead of broiling.
Thank you for sharing the recipe!
I love it when you’re able to convert someone into liking it!! You know it’s a winner!
What do you mean when you say “spice packet”? Is this something you purchase somewhere? I have no idea what this means in the Crispy Slow Cooker Corned Beef recipe. Help!!
Usually the corned beef comes with a spice packet but if it doesn’t you can easily make your own by simply mixing together mustard seeds, bay leaves, allspice berries, salt and pepper.
Aaahhhhmazing! I made this for my family a few nights ago and was skeptical. Best I’ve ever made. I did broil on low for 5 minutes after letting it rest under foil for 15-20 minutes.
Fantastic! I’m so glad everyone enjoyed it!
Made this today, and not only super easy but super yummy! I didn’t have fresh garlic on hand so just used garlic powder & onion powder. Put under the broiler for about 8 minutes for a little extra browning. Cut up carrots & potatoes & cooked in microwave, then in the oven for a few minutes while letting the corned beef rest before slicing. Delicious and best of all so easy! Thank you! 🙂
You’re welcome! I’m so glad you enjoyed it Sherri!
Sabrina, thanks for sharing this recipe! I made it yesterday, followed it exactly as written and it was the best corned beef I’ve ever made. Day 2 reheated was even better. I’ll only make it this way from now on! I took your advice and bought an extra for the freezer. Can’t wait to make it again.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Just wanted to clarify that the liquid coverage is a quarter of the way up and that the meat fat side up should show without liquid covering it??
Yes 🙂
Thank you so much for sharing this recipe! I made it yesterday and it was delicious. Rice vinegar was substituted for ACV only because that’s all I had in the cabinet. The flavor was wonderful! Next time I’ll use ACV to see if I notice a difference. Thanks again!!
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Made this again this weekend with ACV and it is DELICIOUS! Thanks again for this super yummy recipe! You’re a rockstar!! TEN STARS 🙂
Awww, you just made my day!! Thank you so much!
Hi Sabrina
Made this yet again during our “Safer At Home” here in California for the virus outbreak ?. This is the ONLY recipe I use now for corned beef!! Stay safe.
So glad you love it so much!
Thanks for the wonderful recipe! The whole family gave it two thumbs up! Will be delicious in reuben sandwiches too!
Love it! Thanks for the 5 star rating!!
I used this recipe today. Changes made were: substituted brown sugar for the regular sugar, used a little more than called for, and added 1.5tsp yellow mustard powder to the spice mix. I also used dehydrated garlic.
It was DELICIOUS; cooked 5 hrs on high and removed a bunch of liquid at about 3.5 hours. Next time, I’d increase the sugar and mustard a bit more and I would not use the dehydrated garlic unless I soaked it first. That was my own mistake, though it came out great anyway. The texture was better than other slow cooker corned beef that I’ve had, the fat cap was crispy after a few minutes under the broiler and looked very nice. The flavor was much better than other recipes.
I served it with your dijon potatoes and the brussels sprouts in garlic butter from Genius Kitchen. Will make again!
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
I’m sugar free, is the sugar what causes the crispy? Typically I just slow cook with the packet but the crispness looks divine.
The fat rendering down is what makes it crispy so if you want to omit the sugar, you’ll still have the crisp. I hope you enjoy it!
Not sure how much water to actually add?
You want the liquid to cover the corned beef about a quarter of the way up from the bottom. For me, that was about a cup of water but you may need more or less depending on the size of your slow cooker.
made this but. rubbed it with the spices & browned lt then used 1 cup beer instead of water …turned out great!
My crock pot isn’t large enough to accommodate the size meat that I need. I’d like to cook it in the oven with my Dutch oven. Can you recommend a cooking time and temperature?
So sorry I’m just now seeing this. 🙁 I haven’t tested it but I would recommend 3-4 hours at 325 degrees.
Is there a way to incorporate some Guinness in this I wonder … ? 🙂
I haven’t tested it but you could always use Guinness in place of the water. Enjoy!!
So you don’t cook the cabbage with the corned beef? How do you make the cabbage?
I love making crispy roasted cabbage steaks! They are so good!
Just to clarify, you open the spice packet ad add to the other spices as rub on in the beginning? And, 1/4 inch up from the bottom, or 1/4 inch down from the top?
***Novice cook-Corned beef junkie!!!
You want to add the spice packet to the other spices and rub on the top of the corned beef. The vinegar, bay leaf and water get poured into the slow cooker (around the corned beef) to come up a quarter of the way up….so up from the bottom. I hope this helps clarify things and I’m so glad you asked!! Enjoy!!
Hello Sabrina,
First off, your corned beef looks delicious!
I just finished brining my brisket for two weeks with my own blend of pickling spices. I believe that I’m going to use your recipe but I’m curious to hear your opinion on two things:
Instead of putting the corned beef under the broiler at the end of cooking, would it work to brown the brisket on both sides prior to cooking? The same way that you would do so to a beef bourgenion.
Secondly, have you ever tried using a beer as your liquid?
Any input would be greatly appreciated! Thanks
You could brown each side vs broiling but broiling only takes a few seconds so that’s just an easier route, at least for me. Also, I love the idea of using beer in this recipe. Sounds delicious!
Can I cook the brisket for 4 hours then chill it and put in refrigerator and continue to cook it more the day after?
Also when do I add the potato’s?
And last one-how do I know when it’s ready?
No, I’m sorry. This just won’t work.
This is hands down the best Corned Beef recipe I have ever used. Even the son who doesn’t usually like Corned Beef asked for more. It was so juicy, tender, and flavorful! Definitely will continue to make this one. Thank you so much!
I’d definitely call that a winner! I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
Hello this is Annie I am going to cook this and I woke up early to make sure I gave enough time to cook it I have a 3 pound corn beef point cut and was wondering exactly how long does it need to cook because I am confused by all the coments and how do you know witch side should be facing up also do I boil the veggies in water a hour before the meat is done
The instructions listed for time should be totally fine for you. Always cook in the slow cooker with fat side up, it helps to keep the meat moist. You can see in the photos the fat is on top of the cuts of meat. I served mine with roasted vegetables, but if you wanted to boil them I’d guess do it a half hour before hand? No need to finish them an hour ahead.
Just wondering , what is the spice packet? Mine does not come with one.
The packet contains a mixture of whole pickling spices such as allspice, coriander, mustard seed, pepper, cinnamon, cloves, ginger, dill seed and others. They also make a corned beef spice blend or a pickling spice blend that you can find in the spice aisle as well.
Have you tried this method then shredded for corned beef hash?
Yes, it works great!
Halfway through cooking, i checked on it, and it was almost fully submerged in liquid even though i only put the recommended amount of water. Is this normal? I ladled out most of the liquid until it was back to where it started.
Yea, that’s not normal but you definitely did the right thing by ladling it out. There are a few reasons why there was more water than normal. Sometimes the meat isn’t fully thawed but more times than not, the meat packer has pumped the meat with a water solution before packaging. Glad you checked and were able to make a quick fix.
Amazing! I had a 2.4 lb point cut and it was perfect at 5 hours on low. The only thing I changed was adding citrus champagne vinegar in lieu of ACV because I had run out. Broiled for a few minutes to get it nice and brown. So good!!!!
Fantastic! Glad you enjoyed it!!
I made this yesterday and while it was very tender (8 hours on low), the meat turned out to be very salty. Has anyone else had this problem? I wonder if it was due to the small amount of water used compared to the traditional method of cooking corned beef in a pot of boiling water.
You can definitely soak it in water to adjust the salt level to your liking.
Oh my goodness! This was the best corned beef I’ve ever made! Thank you, thank you – the sweet and vinegar offset the usual overkill of salt and the method resulted in a tender, but crispy roast. Definitely will do this again!
So glad to hear this!! Thank you so much for coming back to let me know what a success it was!
Terrific! Added quartered red potatoes & carrots the last 30 minutes under brisket. So delicious, thank you!
Also made the crispy cabbage. Next time am making 2 heads! Delicious.
I forgot to mention that I cooked it on high for 4.5 hours. Thought this could be helpful for others!
Thanks Marie for letting us know the cooking time.
I made this tonight with colcannon as a side. I did go ahead and add some carrots/onions to crock. I thought they were great. I did end up putting brisket under broiler- excellent idea. I love corned beef but not the huge fat cap that is otherwise left after cooking. I also put the veggies under broiler for a couple of minutes to carmelize then a little extra seasoning. Amazing recipe! I will be sure to use it again! Thanks for sharing!
Any cooking time suggestions on a 5.5lb corned beef using this method?
Because you’re just about doubling the meat, you could almost double the rest of the ingredient list as well. The timing will need to adjust too so I would suggest putting it on high unless you’re cooking overnight. You’re looking for it to be done with it reaches 145 degrees F.
Do you think I’d be able to cook it on high for 4-5 hours instead?
Yes, others have commented that they were able to cook it on high for 4.5-5 hours. Enjoy!
Would it be ok to carrots and onions with it? This looks great and I’m excited to try a different way to cook my corned beef! Thanks for sharing and any advice!
The vegetables might need a bit more water and adding that would effect the crisp of the corned beef. I do have that another recipe that included carrots and onion here: //dev.dinnerthendessert.com/slow-cooker-corned-beef-dinner/. Enjoy!
Thanks Sabrina! That recipe looks great as well! I did happen to leave extra water in the crock for the veggies. And you’re right about the crispness, I did put it under broiler to accomplish it. Thanks again!
So glad it turned out well! Hope you had a great St. Patrick’s Day!
Best Corned Beef recipe I have ever tried. It is my favorite by far. Tons of flavor and very juicy. My whole family loved it.
Fantastic! I know how hard it is to please everyone so I take that as a huge compliment! Thanks for dropping back by to let me know how much everyone loved it!
This was fantastic- super satisfying texture and I really enjoyed it. We had a 3lb’er and three of us ate it right up.
Thank you for coming back to let me know how much you enjoyed it! I have a lot of other slow cooker recipes you should try as well!
What is in the packet with cornbeef recipe. Dont have a packet
The packet contains a mixture of whole pickling spices such as allspice, coriander, mustard seed, pepper, cinnamon, cloves, ginger, dill seed and others. They also make a corned beef spice blend or a pickling spice blend.
If using pickling spice how much should I use?
I suggest using 1 1/2 tablespoons. 🙂
Such a cool idea! One I’ve never seen before. 🙂
I’m amazed you haven’t seen it! This is my husband’s favorite thing I use the slow cooker for!
Your Corned Beef looks absolutely drool worthy. I like to stock up on what’s on sale too and freeze it. It’s so much more economical.
Great minds think alike, Dawn! I’m glad you’re already on the Corned Beef boat!
I’m headed over to see that potato recipe. Sounds like something our whole family would love.
Those potatoes are a staple in our house, and they’re the perfect complement to this corned beef!
I love corned beef! I never have made it in the crock pot this sounds delicious and what a great way to make it too!!
It’s the perfect way to keep it tender and delicious and ensuring it gets fully infused with corned beef flavor!
I’m not a fan of corned beef but my husband loves it. I will have to make this for him! He’d be thrilled.
My husband loves corned beef too! He gobbled this one up within a couple days!
I’ve really discovered the magic of a good crock-pot recipe, and this one just looks nummy. I especially like how you bent your own rule about liquids because you knew the recipe needed it.
Thanks Brett! I do love my slow cooker and I am realizing I need to add more of my slow cooker recipes here. 🙂
scrumptious looking dish! crispy outside but looks juicy inside.. love it!
Thanks! This really does infuse the beef with a ton of flavor!
Can y write to me can I use Apple cider vinegar how much garlic fresh or the jar
Yes, you can use apple cider vinegar…it’s essentially the same product as cider vinegar. You’ll want to use 3 cloves of fresh garlic for this recipe. Enjoy!
Nice and easy and sounds good. Thank you. Happy Easter!
Thanks! And happy Easter!