Slow Cooker Corned Beef Brisket

Easy slow cooker corned beef brisket recipe with potatoes! If you want to know how to cook corned beef brisket and cabbage in the crockpot it’s 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 easy Instant Pot corned beef and cabbage but just as wonderful.

This is an easy crock pot corned beef and cabbage recipe that you basically throw 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 frozen corned beef in Crock Pot here too!

Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….

1. This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
2. I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.

Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉

How Long to Cook Slow Cooker Corned Beef Brisket

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.”

Here’s a quick look at just how easy it is to make. In about 20 minutes I can throw everything in, turn it on and when we’re back from a day together it is ready!

How Long to Cook Corned Beef in Slow Cooker on High

First off I do not recommend this, 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.

Ingredients

• 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
• Liquid – water and/or beer (I really suggest a blonde ale)
• A few potatoes – 2 russet or 4 red potatoes
• Some like to add a bay leaf, I usually don’t

Equipment Needed

You will need a larger crockpot for this recipe, this is the one I like. The locking device on both sides is important to really keep the heat and steam inside. I have found that some without it don’t work as well and take a bit longer.

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.

How to Cook Corned Beef Brisket in Slow Cooker

• Use 4 small russet or red potatoes that are about the same size. On the larger side if using red potatoes.
• Pierce them with a fork and place them on the bottom close together so it creates a kind of “stand” for your corned beef. This will make your meat less mushy on the bottom.
  • Add more quartered potatoes & onion around them if you want.
• Put your piece of corned beef on top of them with the fattiest side of meat facing up
• Pour 5 cups of liquid (we used 4 c. water + 1 c. beer) on the top of everything.
• Sprinkle your corned beef spice packet on top of your meat.
• Close lid
• Set to low for 8 hours
  • I don’t recommend to cook on high as it gets more tender low and slow
• 1/2 hour to 45 minutes before eating add cabbage leaves to the top so they soften

Then enjoy. I guarantee you will want to make this more than once a year and y’all are going to fight over those “trivets”!

How do you know when corned beef is done in a slow cooker?

Of course this cut of St. Patricks Day meat can be cooked on top of the stove or in the oven but THIS way in our opinion is best. Once it is fork-tender, that’s a good indication that it’s done to perfection.

• Of course 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 corned beef may still be pink in color after cooking.

Allow the meat to rest for a good 10 minutes before you slice beef against the grain. Serve with cabbage and potatoes together and enjoy!

How do you store leftover corned beef?

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 pressure cooker corned beef soup too that’s like chowder, creamy and delicious.