Slow Cooker Corned Beef Brisket

Slow cooker corned beef brisket recipe with potatoes and cabbage is super easy to cook low and slow and should definitely be made more often than just on St. Patrick’s Day. Fresh or frozen corned beef in Crock Pot, with mustard it is delicious.

Next month is St. Patrick’s Day and I am all about my Crockpot, so why not figure out how to make a slow cooker corned beef brisket with potatoes and cabbage to tender and delicious. One of our favorite crockpot recipes.

I make a killer whole chicken in a crockpot so there had to be a way to cook corned beef in the crockpot too. Made with the same idea, with potatoes underneath that work as trivets to keep it out of the beer below. Longer than our Instant Pot corned beef and cabbage steps but just as wonderful.

You basically throw everything in and is done when you’re home from work! Just add one more hour if you are forgetful and you have to cook it from rock solid. That is right, we have directions above on how to cook it from frozen too!

How Long to Cook Slow Cooker Corned Beef Brisket

on Low

8 hours on low with potatoes on the bottom and beer will produce the tenderest piece of meat that’s full of flavor and you literally let the pot do all the work. It’s so good we make it in the crockpot during the year “just because.”

on High

First off I do not recommend cooking on high, but it can be done. With large pieces of meat, especially those with connective tissues that need to be broken down, low and slow is best. If you need to cook brisket on high it is 4 hours that is necessary. Cook time will vary depending on the size you use of course.

Is flat cut or point cut better?

The best cut for this corned beef recipe is the flat cut, plus pickling spices found in the bag, you can make your own seasoning packet but I’ve never bought one without the spices needed.

Is it better to cook corned beef with beer or water?

Beer or no beer? I will say I am not a beer drinker BUT it is a must when cooking this cut of meat. The flavor it lends to everything inside that post is just amazing. Most of the alcohol cooks off with the heat so that shouldn’t be a reason to not use it. I suggest a light lager.

Made with Potatoes

You will use a few potatoes as trivets on the bottom to keep the meat out of the liquid. I will use 2 russets or 4 red potatoes if I want them to stay firmer. Some like to add a bay leaf, I usually don’t because the spice packet that comes with it is plenty of flavor.

Should corned beef be cooked fat side up or down?

It should be on the top and here is why; Think about it, with the fat layer on the top with the heat it will essentially melt and ooze down on to the rest of the beef. Fat = flavor so this will add the most flavor you can when slow cooking it this way.

Substitutions

The liquid can be substituted if you like. Beer gives it a great flavor but broth or water could be used instead if you like. I mean anything would work. One year I was totally out of it and forgot all about buying a few cans. I actually used apple juice instead and it worked, not with as much of the classic flavors but did the trick.

If you didn’t want to use taters like we did here and with our dutch oven corned beef and cabbage you could add a bag of baby carrots instead.

When do you add the cabbage?

Head of cabbage, but you will only use a few of the large outer leaves. OR you can slice and make Slow Cooker Cabbage alongside this if you have two pots. A different texture for sure, directed below you add the cabbage the last 1/2 hour to 45 minutes just to steam to tender.

You will need a larger crockpot for this recipe. I like one with the locking device on both sides to really keep the heat and steam inside. I have found that some without it don’t work as well. If not I suggest putting 2 hand towels on the top. A sharp knife to slice beef against the grain is needed too.

How do you know when corned beef is done?

You can use a meat thermometer to be sure but if you use a fork to pull away a bite and there’s NO need for a knife to cut it it’s time to dig in. Cook until the internal temperature has reached at least 160 degrees. Remember that this cut may still be pink in color after cooking.

Can you overcook corned beef in a Crockpot?

It is definitely possible to overcook beef in the crock pot, resulting in a cut of beef that is bordering too soft. This recipe calls for cooking on low for 8 hours. If you leave it for more than an hour or so beyond this you may have this issue so plan accordingly.

How do you store leftovers

Any corned beef left overs from a meal should be cooled completely first. Move into airtight containers and should be refrigerated within 2 hours of cooking or reheating. Use this beef within 3 to 4 days, or freeze for up to 2 to 3 months. Make one of our simple cabbage recipes fresh and serve together.

Same goes if you made our Ninja Foodi corned beef and cabbage that is much quicker.

What can I make with leftovers

Well the cabbage is not worth saving if you ask us. We never have any left over anyway, but it will continue to wilt and become a mushy mess. BUT the meat has endless possibilities like these:

If you happen to have any leftovers you will enjoy our homemade corned beef hash recipe! And try our corned beef soup too that’s like chowder, creamy and delicious.