Slow Cooker Corned Beef Brisket

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

Crockpot Corned Beef Brisket Recipe

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 8 hours later! 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.

Ingredient Notes

• 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.
• 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.
• Liquid can be water and/or beer. I really suggest a blonde ale to add more flavor.
• A few potatoes that you will use 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.

Equipment Needed

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.

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.

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.

Let’s talk about the trivets we use, potatoes!! Yes, this recipe calls for a few whole taters to be used to raise the meat above the liquid. Unlike our dutch oven corned beef and cabbage that we submerge, this one is different.

The cooking time is similar, you cover and cook both in a similar fashion but the steam in the Crockpot keeps it nice and moist. Therefore, you don’t need it to be inside the beer the whole time. You can choose russets or red potatoes, they both work well so just go with what you will enjoy best with your meal.

Which cut of corned beef is the best?

The flat cut is leaner and features a more consistent thickness. The point cut is the thicker end of the brisket, fattier, with inter-muscular fat or marbling. A whole brisket, which includes both the flat and the point, probably is the best choice if you are feeding a really large crowd, though that would need to be sliced in half since only half will fit. With Air Fryer Brisket it would need to be quartered.

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.

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 do with leftover corned beef and cooked cabbage?

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:

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