Slow Cooker Corned Beef is a super popular recipe for St. Patrick’s Day but it’s honestly great all year round. This beef brisket recipe is salty with a nice peppery kick to it at the end. You’ll love the flavors and ease of using your slow cooker!
St. Patrick’s Day Corned Beef
Eating corned beef around St. Patrick’s Day has become a huge tradition that continues to grow as the years go by.
While I’m guilty of eating this meal typically only once a year, that doesn’t mean you can’t make this brisket recipe whenever you feel like it.
I love each and every bite of salty, tender corned beef. If I had to pick, brisket is definitely one of my favorite beef cuts!
I always like to eat corned beef with some cabbage, brussels sprouts and some of the potatoes that were roasting alongside it.
My favorite way to eat corned beef is to throw a couple of slices in between two pieces of rye bread, with a dollop of mustard + relish, and topped off with some sauerkraut.
And if you are anything like me, you may just like a dab of spicy horseradish to go along with every single bite. Yum!
Frequently Asked Questions About Corned Beef
Before I share my corned beef recipe, here are a few questions I have gotten from our readers that I wanted to share:
Do You Rinse Corned Beef Before Cooking?
Nope. What you will want to do is pat dry the brisket with a paper towel before you brine it (keep reading to find out how 😉).
Should I Trim The Fat Off Corned Beef?
Ultimately, it’s up to you. I like to leave on the fat to give the brisket that extra boost in flavor. After it’s done cooking, I will sometimes trim it off if there is too much fat.
What Is Better: Point Cut Or Flat Cut Corned Beef?
Both cuts are great but it just depends on how you plan to serve the corned beef.
- Point Cut- round and marbled throughout the brisket. This cut tends to be juicy and tastier.
- Flat Cut- a leaner cut and perfect for sliced pieces of meat for sandwiches.
Slow Cooker Corned Beef
What’s not to love about beef, potatoes, and veggies? It’s absolutely delicious! You really don’t have to do anything. Just throw everything in the slow cooker and let it do all the work.
Here are the few and simple ingredients to make this delicious slow cooker recipe.
- Beef brisket
- Baby potatoes
- Small onion
How To Brine A Beef Brisket
You can have an extra juicy brisket with a salty + spicy flavor profile when you place this piece of meat into a salt brine a few days before.
To brine a cut of meat is to essentially infuse it with flavor before cooking. It also helps to sometimes tenderize and a bigger cut of meat.
These are some of the herbs and spice you can add to get that full corned beef flavor:
- Juniper berries
- Mustard seeds
- Bay leaves
All you need to do is add the brisket, spices and some water to a brine bag or glass container and let it sit in the refrigerator for about 2-3 days.
How To Slow Cook Corned Beef
To start off this recipe, slicing the onions into quarters and rinse off the baby carrots.
Next, take and place your prepped veggies at the bottom of the slow cooker in an even layer. Add in one cup of water to just barely cover the carrots and onions.
Place the beef brisket on top of the vegetables and cover with the baby potatoes.
Turn the slow cooker on low and cook for about 8 hours.
During the last hour of cooking, cut up the small cabbage into bite-sized pieces and place on top of the potatoes in the slow cooker.
Cover and cook everything together for one more hour. Then, eat and enjoy! That’s it!
More Slow Cooker Recipes
If you loved this Slow Cooker Corned Beef, check out some of our best recipes from The Slow Cooking Club:
- Beef Brisket
- 1 Cup Water
- Small Cabbage
- Baby Carrots
- Baby Potatoes
- Small Onion
- To start off this recipe, slicing the onions into quarters and rinse off the baby carrots.
- Next, take and place your prepped veggies at the bottom of the slow cooker in an even layer. Add in one cup of water to just barely cover the carrots and onions.
- Place the beef brisket on top of the vegetables and cover with the baby potatoes.
- Turn the slow cooker on low and cook for about 8 hours.
- During the last hour of cooking, cut up the small cabbage into bite-sized pieces and place on top of the potatoes in the slow cooker.
- Cover and cook everything together for one more hour.