Slow cooker crock pot corned beef

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Slow Cooker Corned Beef (Tender & Flavorful)

Ingredients

  • 3–4 lb corned beef brisket (flat or point cut)
  • 1 spice packet (included with the corned beef)
  • 4 cups water (or enough to almost cover)
  • 1 small onion, quartered
  • 3 cloves garlic, smashed
  • 2 bay leaves (optional)
  • 1 lb baby potatoes, halved
  • 4 carrots, cut into chunks
  • 1 small head green cabbage, cut into wedges (optional)
  • 1 tablespoon brown sugar (optional, for balance)

Instructions

  1. Rinse the Corned Beef
    Rinse the brisket under cold water to remove excess salt.
  2. Layer the Slow Cooker
    Place onion and garlic in the bottom of the crock pot. Add the corned beef fat side up.
  3. Season & Add Liquid
    Sprinkle the spice packet and bay leaves over the meat. Add water until the meat is mostly covered.
  4. Slow Cook
    • Low: 8–10 hours (best texture)
    • High: 4–5 hours
    The beef is done when it’s fork-tender.
  5. Add Vegetables (Optional but Traditional)
    About 2–3 hours before serving, add potatoes and carrots.
    Add cabbage during the last 45–60 minutes so it doesn’t get mushy.
  6. Rest & Slice
    Remove the beef and let it rest for 10 minutes. Slice against the grain for maximum tenderness.

Optional Glaze (Highly Recommended)

For extra flavor, brush with this glaze and broil for 5 minutes:

  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar

Serving Ideas

  • Serve with mustard or horseradish
  • Make Reuben sandwiches with leftovers
  • Pair with soda bread or rye bread

Pro Tips

  • Low and slow is best—high heat can make it tough.
  • Always slice against the grain.
  • Leftovers taste even better the next day.

If you want, I can also share:

  • Guinness-style corned beef 🍺
  • Low-sodium version
  • Corned beef for sandwiches only

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