This mouthwatering crockpot corned beef dish is perfect for St. Patrick’s Day, another special occasion, or a family dinner. In a few simple steps, you can have a tasty crockpot corned beef that is sure to please everyone. Just put all the ingredients in the crockpot and let it cook. The corned beef simmers with potatoes, carrots, onions, and cabbage until it is tender and juicy. So what are you waiting for? Start crockin’.
All about Corned Beef
Corned beef is a type of brisket that has been cured or pickled in a brine solution. Many people associate corned beef with Irish-American culture, especially around St. Patrick’s Day. But it actually originated in Europe as a way to preserve meat before the invention of refrigeration.
The traditional method of preparing corned beef involves simmering it in water or broth until tender then serving it sliced or shredded with cabbage and potatoes. You can also use it as an ingredient in dishes like Reuben sandwiches and hash.
Despite its popularity, some health experts caution against consuming too much-corned beef due to its high sodium content. But when enjoyed in moderation, it can be a tasty and satisfying addition to a balanced diet.
Ingredients You’ll Need for Crockpot Corned Beef
- Boneless beef brisket (or bone-in)
- Garlic cloves
- Large onion
- Bay leaves
- Medium-sized potatoes
- Head of cabbage
- Beef broth, chicken broth, or water
- Guinness beer (optional)
- Cilantro seeds
- Black peppercorns (optional)
- Cinnamon stick (optional)
- Whole-grain mustard (optional)
- For the optional garlic and parsley butter dressing:
- Garlic cloves
- Fresh parsley
How to Make Crockpot Corned Beef
- Rinse the brisket well and set it aside.
- Peel and chop the onion and spread it in the bottom of the slow cooker.
- Peel and chop the potatoes and carrots and set aside.
- Discard the outer leaves of the cabbage, cut it into wedges, and set aside.
- Place the rinsed brisket on top of the onions and add the bay leaves, cilantro seeds, black peppercorns (if using), cloves, and cinnamon stick (if using).
- Chop 4 garlic cloves and add them to the slow cooker.
- Cover the brisket with low-sodium chicken or beef broth. Add the Guinness beer (if using).
- Add the potatoes and carrots. You can add the cabbage wedges now or later depending on how cooked you prefer them. The later you add them, the crisper the cabbage will be.
- Cook for 8 hours on low or 6 hours on high.
- Take the meat out of the slow cooker and cut it horizontally against the grain to prevent the meat from getting stringy.
- Serve with the potatoes, cabbage, and carrots.
- Serve with garlic and parsley butter dressing and whole grain mustard as desired.
To make the optional garlic and parsley butter dressing:
- Chop or press 5 garlic cloves; finely chop the parsley; set aside.
- Melt the butter in a pan and add the minced garlic and parsley.
- Cook on medium-low until the garlic is golden and fragrant, stirring constantly to avoid burning the garlic.
- Pour into a small bowl and reserve until serving.
Tips for the Best Crockpot Corned Beef
Although the traditional corned beef is made with the boneless brisket that you can buy presalted, I recommend using a bone-in piece of brisket and doing the process of salting it at home. It’s much easier than you think, and the bone will give the dish a more intense flavor.
Whether you salt the brisket at home or buy the salted meat at your local butcher, you need to rinse the brisket well. If you don’t, you risk having a very salty final dish. But don’t worry, the flavor will not be lost.
Crockpot Corned Beef FAQs
What should the internal temperature of the corned beef be?
Use a meat thermometer to check that the corned beef has reached an internal temperature of at least 145 degrees F before serving.
Should I allow the corned beef to rest after cooking?
Yes, you should allow the corned beef to rest for at least 3 minutes before carving to get the best results.
How do I store leftover corned beef?
Leftover corned beef is delicious to have for another day. You can store the corned beef and vegetables in an airtight container in the fridge for up to a week.
Can I freeze the corned beef?
Yes, you can freeze the corned beef for up to a month. Remove the potatoes before you freeze the dish because potatoes do not freeze and reheat well.
Other Beef Recipes
- Mushroom and Beef Tenderloin
- Slow Cooker Vegetable Beef Soup
- Crockpot Beef Tips with Noodles
- Brussels Sprout Beef Stir Fry
Corned beef is cured or pickled brisket. This crockpot corned beef recipe is a delicious and easy dish to make at home. Whether you choose to salt your own brisket or buy it presalted, the crockpot does most of the work for you. And the vegetables are cooked along with the meat, so you have a complete meal. Don’t forget to save any leftovers – they make for a tasty lunch or dinner option later in the week.
- 3 pounds boneless (or bone-in as we used!)
- 4 garlic cloves
- 1 large onion
- 3 or 4 carrots
- 2 bay leaves
- 5 medium-sized potatoes
- ½ head of cabbage (or a whole one depending on its size)
- Beef broth/ chicken broth/water
- Optional: Guinness beer
- 1 teaspoon cilantro seeds
- 1 teaspoon black peppercorns (I’ve used regular black peppercorns and Jamaican black peppercorns, the bigger ones, in case you want to add it to the final post, it’s not needed to do the recipe, but a nice addition)
- ½ teaspoon cloves
- 1 cinnamon stick (optional)
For the optional garlic and parsley butter dressing:
- 5 garlic cloves
- A bunch of fresh parsley
- ¼ cup butter
Sauces for serving it:
- Garlic and parsley butter
- Whole grain mustard
- Rinse your brisket well and set it aside.
- Peel and chop roughly the onion and spread it at the bottom of the slow cooker.
- Peel and chop in cubes the potatoes and carrots and set aside.
- Discard the outer leaves of the cabbage and cut in wedges, set aside.
- Add the rinsed brisket on top, and add the spices: bay leaves, cilantro seeds, black peppercorns, cloves, and cinnamon sticks.
- Chop 4 garlic cloves and add to the slow cooker.
- Cover with low sodium chicken or beef broth. If using add at this point the Guinness beer.
- Add the potatoes and carrots and let cook for 8 hours on low or 6 on high. Regarding the cabbage wedges you can add them now or later depending on how cooked you prefer them, the later you add them, the crispier the cabbage will be.
- Optional garlic and parsley dressing:
- Around the end, chop or press the 5 garlic cloves and chop finely the parsley, set aside.
- In a pan, melt the butter and add the minced garlic and the parsley and cook on medium-low stirring constantly to avoid the garlic burning.
- Cook until the garlic is golden and fragrant.
- Pour into a small bowl and reserve until serving.
- Take the meat out of the slow cooker and cut it horizontally against the grain, to avoid stringy meat.
- Serve alongside some of the potatoes, the cabbage, and the carrots, dress in some of the garlic and parsley butter and some whole grain mustard, and enjoy!
Although the traditional corned beef is made with the boneless brisket that you can buy pre-salted, we highly recommend buying a bone-in piece of brisket and doing the process of salting it at home. It’s much easier than you think, and the bone will give the dish a more intense flavor.
Rinsing the salted brisket: as you know whether you decide to salt it at home, or you buy the salted piece at your local butcher, the brisket needs to be rinsed thoroughly, otherwise, you risk a very salty final dish. Do not worry, the flavor will not be lost!
Leftovers (if any) are a delicious thing to have for the next day, the corned beef and vegetables can be stored in an air-tight container in the fridge for up to a week. You can also freeze the meat (not the potatoes!) for up to a month.