This slow cooker corned beef brisket recipe that’s amazing! 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.
Next month is St. Patrick’s Day and I am all about my slow cooker, so why not figure out how to make a slow cooker corned beef brisket! One of our favorite crockpot recipes. (originally published 3/16, affiliate links present)
I make a killer whole chicken in a crockpot so there had to be a way to cook corned beef in the crockpot too.
Here is an easy crock pot corned beef and cabbage recipe that you basically throw in and is done 8 hours later! 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.”
- You only need a few things to make crockpot corned beef and cabbage.
- Omit whatever you don’t like. Those are the keys for cooking corned beef and cabbage.
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!
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.
The only musts to make slow cooker corned beef brisket are
- Piece of corned beef
- plus pickling spices found in the bag
- you can make your own seasoning packet but I’ve never bought one without the spices needed
- I used a point cut for this one but I have bought both before
- 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
- You will need a larger crockpot for this recipe, this is the one I like
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.
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.
This is how to make slow cooker corned beef recipe
- 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”!
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 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 over from a meal should be refrigerated inside airtight containers within 2 hours of cooking or reheating. Use this beef within 3 to 4 days, or freeze for up to 2 to 3 months
- If you want to make this in less than 2 hours from start to finish check out our directions for easy Instant Pot corned beef and cabbage.
- Ninja Foodi corned beef and cabbage is quick too.
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:
- 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.
Here are a few other ideas if you have a lot, but we usually have one meals worth if that:
- Corned beef and egg sandwich. Chop up some of that corned beef and cook it with potato, onion, and a little flour to hold it together as a patty. …
- Dice it up and throw it into any sort of soup you have like adding protein to minestrone soup.
- Diced up and thrown into tacos with cabbage slaw and taziki sauce
- Beef up some quesadillas with what you have leftover for a yummy lunch.
- Make personal pizzas for everyone and substitute instead of pepperoni.
- Stir-Fry dishes and simple cabbage recipes allow for a variety of meats and veggies to be added in
Slow Cooker Corned Beef Brisket
- 1 pc corned beef brisket comes with spice packet you will use
- 7 medium red potatoes
- 1 c beer
- 4 c water or use beef broth, or all beer
- 1/2 head cabbage
- 1/2 onion
- Pierce and wash 4 potatoes and put together in middle of crockpot.
- Quarter other potatoes, and slice onion. Place around whole potatoes in middle.
- Rinse corned beef brisket and place on top of the 4 large potatoes (your stand).
- Pour 5 c. of liquid over meat. We used 4 c. water and 1c. beer.
- Sprinkle corned beef spice packet on top of brisket. Put lid on and cook on low for 8 hours.
- 30 min-1 hr before serving put large leaves of cabbage on top of brisket and put lid on again to steam until desired "doneness". Serve!