This easy corned beef crock pot recipe results in the most deliciously tender pickled corned beef paired with tender potatoes, carrots, and cabbage. Whether you are celebrating St. Patrick’s Day or just have a hankerin’ for some good ole corned beef, this recipe is for you!
Are you a corned beef family? I remember having it all the time growing up, so I’m so glad to be bringing you this corned beef crock pot recipe today.
This recipe may not be quick, because we want that corned beef brisket to cook low and slow, but it’s very easy. First, let’s gather our 5 ingredients: corned beef brisket, pickling spice, potatoes, cabbage, and carrots. Chop up those veggies, ready for the slow cooker, and press the pickling spice into the corned beef. Then add the potatoes to the bottom of the slow cooker, adding the corned beef on top. Fill your crock pot with water and then let the slow cooking begin!
After a few hours, we’re going to add our cabbage and carrots and then let them cook for a couple of more hours. All the details are down below whether you want to cook it on low or high. But either way, in the end, you are going to have juicy, tender, and flavorful melt-in-your-mouth corned beef (thank you, pickling spice) paired with deliciously tender vegetables too.
You’ll also find serving suggestions below, but as is, this crockpot corned beef recipe makes the perfect weeknight supper. It’s a hearty and filling main meal that’s the definition of a meat and three veg dish. I’m sure your family is going to love it. Let’s get cooking, shall we?
- Corned beef brisket
- Pickling spice or pickling spice packet
- Red potatoes or yellow potatoes
- Green cabbage
- Butter for serving (optional)
How to Make My Crock Pot Corned Beef Recipe
In a large 6-quart crock pot, arrange the potatoes evenly in a layer.
Coat the brisket with pickling spice.
With the fat side facing up, put it on top of the potatoes.
Add water so that it comes up to the top of the beef but doesn’t cover it all.
Cover and cook until the beef is very tender: about 7 to 8 hours on low or 5 to 6 hours on high.
Only remove the lid after 5 hours to add the rest of the veggies.
After 5 or 6 hours on low or 4 to 5 hours on high, add the carrots…
And the cabbage wedges on top of the beef.
Re-cover it and cook for about 2 to 3 more hours on low or 1 to 2 more hours on high.
When the beef and veggies are tender like so, it should be done.
Transfer the beef to a cutting board and let it rest for 5 minutes.
Then slice it against the grain into ½-inch thick slices.
Serve with the beautifully cooked veggies, adding butter if you like…
And a garnish of chopped fresh parsley.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave, oven, or air fryer until heated through.
- You can also freeze leftover corned beef for up to 3 months. Thaw overnight in the fridge before reheating as above.
- If you are gluten-sensitive, be sure to double-check that the corned beef and the pickling spices are gluten-free.
- I prefer cooking this brisket on low, but if you’re tighter on time, the high setting will also work.
- There will be quite a bit of liquid remaining after the beef is cooked. Put this tasty liquid to use by either straining it or using it as a dipping sauce on the side for the meat and vegetables. Alternatively, you can use it later as a dipping sauce for sandwiches such as a Reuben or to make soup out of the leftover meat.
- For crispy corned beef, cook it under the broiler for 2 to 3 minutes before slicing.
- Here are some recipe variations:
- Add 1 onion cut into bite-sized pieces. You can pop this down the bottom with the potatoes.
- Add 6 ounces of ginger ale or beer (Guinness is a popular option, especially if you’re making this for St Patrick’s Day). If you opt for this option, only use 1.5 cups of water.
- Use chicken broth or beef broth instead of water for extra flavor.
- To make this a low-carb corned beef crock pot recipe, only use water and substitute the potatoes for celery and cauliflower.
- Sprinkle two tablespoons of brown sugar over the corned beef for more depth of flavor.
- Add up to 5 cloves of garlic, peeled and halved lengthwise.
- Add 6 sprigs of fresh thyme.
Do you have to cover corned beef with water in crock pot?
To braise the corned beef, you want the water to come to the top of the beef but you don’t want to completely cover it.
What is the best cooking method for corned beef?
The best cooking method for corned beef is low heat, whether that’s on the stovetop or in the slow cooker. That ensures you always end up with soft and tender slices of corned beef.
What cut of corned beef should I use?
Corned beef is available in a point cut or a flat cut. Flat cut is the best and most widely available option. It’s leaner and the best for slicing.
What does pickling spice contain?
Corned beef usually comes with a seasoning packet containing pickling spice ingredients. But you can also find it in the spice section at most supermarkets. Pickling spice usually includes a combination (in whole or coarse pieces) of allspice, bay leaves, cinnamon, cloves, cardamom, dill seeds, ginger, mustard seeds, and peppercorns.
Is corned beef better boiled or crock pot?
Corned beef is best slow-boiled in the crock pot.
Should you sear corned beef before adding it to the crock pot?
You can sear the beef for 5 to 10 minutes on all sides if you wish, before adding it to the slow cooker. However, it’s not mandatory.
Can you overcook corned beef in a crock pot?
Yes, you can overcook crock pot corned beef. However, you can easily cook corned beef in the slow cooker for up to 12 hours without any issues.
What do you serve with slow cooker corned beef?
This is a perfectly hearty and filling main meal as is. However, if you want to add a little something extra on the side, I recommend a bread-based side dish. This might be Irish soda bread, cornbread, biscuits, or homemade dinner rolls.
It also tastes great served with horseradish, brown gravy, or stone-ground mustard.
You may also like these recipes:
- 1 3-4 lb corned beef brisket, fat trimmed to ¼ inch
- 1 tbsp pickling spice or pickling spice packet
- 10 medium red or yellow potatoes, halved
- 10 medium carrots, halved lengthwise
- 2 cups water
- 1 small head green cabbage (about 1-pound), cored and cut into wedges
- In a large 6-quart crock pot, arrange the potatoes evenly in a layer.10 medium red or yellow potatoes, halved
- Coat the brisket with pickling spice and with the fat side facing up, put it on top of the potatoes. Add water so that it comes up to the top of the beef but doesn’t cover it all.1 3-4 lb corned beef brisket, fat trimmed to ¼ inch, 1 tbsp pickling spice or pickling spice packet, 2 cups water
- Cover and cook until the beef is very tender: about 7 to 8 hours on low or 5 to 6 hours on high. Only remove the lid after 5 hours to add the rest of the veggies.
- After 5 or 6 hours on low or 4 to 5 hours on high, add the cabbage and carrots on top of the beef.10 medium carrots, halved lengthwise, 1 small head green cabbage (about 1-pound), cored and cut into wedges
- Re-cover it and cook for about 2 to 3 more hours on low or 1 to 2 more hours on high. When the beef and veggies are tender it should be done.
- Transfer the beef to a cutting board and let it rest for 5 minutes. Slice against the grain into ½-inch thick slices.
- Serve with the beautifully cooked veggies, adding butter if you like.