Crispy Slow Cooker Corned Beef with perfectly juicy slices of beef and crispy crust! So easy and delicious, the only recipe you’ll ever use!
I’m creating my St. Patrick’s Day menu and of course it starts with a flavorful, tender corned beef. Using my slow cooker saves room in the oven for classic sides like Roasted Cabbage Steaks, Roasted Carrots, and Scalloped Potatoes.
Table of contents
Sabrina’s Crispy Slow Cooker Corned Beef
Crispy Corned Beef has been a dish I have made year-round since we bought our deep freezer. Why, you ask? The large freezer lets me stock up during the “season” when it’s on sale so I can enjoy the classic roast and leftover sandwiches all year long. When a craving hits, I pull out a frozen package, let it thaw overnight then pop it in the slow cooker using this time tested recipe. Making this Irish-American classic has never been easier!
The magic of this recipe is in the liquids. I normally say I don’t add any liquid, but in this case, the vinegar and the bay leaf need a helping hand. The little bit of water you’re using is a vehicle for your bay leaf and vinegar to help flavor the meat. The beef needs 9-10 hours, so I recommend setting this up in the crock pot in the morning if you’re having it for dinner that night.
For more recipes like this, check out my St. Patrick’s Day Collection post.
Recipe Card
Ingredients
- 3 pounds corned beef , with packet
- 1 cups water , maybe less depending on size of slow cooker
- 3 cloves garlic , minced
- 1 bay leaf
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 1/2 teaspoon ground black pepper
Instructions
- Add corned beef, fat side up, to the slow cooker.
- Add the minced garlic, spice packet, sugar and pepper to the top of the meat and rub on.
- Add the vinegar and bay leaf to the side of the corned beef and add just enough water to come up about 25% of the way to the top of the meat.
- Cook on low for 8-9 hours.
- If for some reason the corned beef is not browned on top, or enough to your liking, put under a broiler (6-7 inches away) for 1-2 minutes.
- Leave the oven door open a bit so you can look in, this isn't something you can leave unattended.
Nutrition
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Frequent Questions
It is possible to overcook any beef in the crock pot, resulting in a cut of meat bordering too soft. This recipe calls for cooking on low for 9-10 hours. I would try to stick with this cooking time. I also like to keep the slow cooker on low so the brisket has more time to cook, making it tender and juicy. You could try cooking this for a shorter time on high if you’re pressed for time.
You can rinse corned beef, but it’s not a requirement. Rinsing the brisket removes excess salt from the meat, resulting in a milder flavor. Alternatively, you can put the beef in the crock pot without rinsing at all.
You can buy pre-brined corned beef or get a brisket and add the seasoning to the beef yourself. I like to go with a round cut of brisket in the slow cooker, because it holds its shape better than a point cut and shrinks less in the pot, which is better if you have people over for St. Patricks day. But due to the point cut having more fat, it can turn out more tender than a round cut. It’s a personal choice because, in the end, both are used for this dish.
For food safety, you want to ensure your beef is cooked to at least 145 degrees. Use a meat thermometer to check the temperature. There shouldn’t be an issue if you cook the beef for the entire time.
How to Store
You can store leftover beef in an airtight container in the refrigerator for 2-3 days. This usually doesn’t last past the second day at my house. For several months, You can freeze your beef brisket with your favorite cabbage recipe.
Cooking Tips
- You can fill the cooker with water for a more traditional corned beef, but keep in mind that the dish’s texture will not get crispy if it’s completely covered in liquid.
- You can add cabbage, sliced carrots, onions, and potatoes to the cooker when there are about 2 hours left in the cooking time. The liquid from the beef will add a ton of flavor to the vegetables.
- This may look like a lot of spices, but crock pot beef gets its signature flavor from this, so don’t worry. Go ahead and use the seasoning packet as direction on your beef brisket.
- If your corned beef or beef brisket is too fatty, cut some off before placing it, in the crock pot. But leave a little bit, as this adds a lot of flavor to the dish.
- In the morning shred leftover beef together with cabbage and potatoes to make Corned Beef Hash.
- I don’t recommend using the leftover drippings from the beef brisket in the slow cooker for any kind of gravy because they will be really salty. Cooking bland vegetables, like potatoes, carrots, and cabbage, works well with this water because it will season them. Add some more flavor with allspice or celery.
- Serve with horseradish or Dijon mustard as a classic topping for St. Patrick’s Day!
The following photos were used in previous version of this post:
I use this recipe Every time on my aldi corned beef. Family loves it!
Great to hear! Thanks for the five star review.
My only go-to since you posted this! Only difference is I rinse mine off (too salty), thin up the fat a bit, cook it in my pressure cooker then broil it. Juicy and tender with that perfect crisp on the top every time.
So yummy! Thank you!
You’re welcome Mistie and thank you for the five star review.
Absolutely the best Corned Beef I have ever made and eaten. Moist and full of flavor. SO easy!
Thank you ?
You’re welcome Cory and thank you for the five star review.
Divine! I had a 4.3 lb flat brisket and cooked it on the low setting for the whole 10 hours, then put it under the broiler for about 5 min! I added a bit too much water during slow cooking so it wasn’t entirely crispy (my fault!) but the broiling tip helped it come out perfect. Thank you so much for this lovely recipe and for the broiler tip!!
You’re welcome Ray and thanks for the five star review!
Best corned beef recipe I’ve ever tasted!
Thank you Tameka and thanks for the five star review!
This recipe was a really good find for me! I have been making this corned beef for several years now and will never go back to the old way of oven braising. Thank you for making our St. Paddy’s day special!
You’re welcome Terri and thanks for the kind words and five star review!
Hi Sabrina,
I rarely leave reviews, but I had to tell you how much I appreciate your recipe. I love corned beef, but try to limit how often I make it (we try not to eat too much beef these days). But come March (or close to March in this case), I figure it is allowed. I’ve made corned beef countless times in my life, and this is by far my favorite recipe! Very flavorful and tender and easy too. I found your recipe two/three years ago and have made your version probably half a dozen times. I always add potatoes, carrots, and cabbage in the last hours. Mine never actually turns out crispy (maybe because of the added veg?), but I never really cared about that anyway. Just delicious! Thank you!
Bonnie, this review made my day. Thanks for being a loyal “fan” and for your kind words and five star review. Really appreciate it.
I love this recipe too! I have to broil mine in the oven for a few minutes when it’s done, to get that crispy top!!
Thanks Stacey 🙂
Question: I’ve seen crock pot recipes in which you’re supposed to fill the liquid line to the top of the meat “for tender and fall apart” corned beef. But it looks like you’re only adding in a bit of water. Can you help me understand?
You can fill the cooker with water for a more traditional corned beef, but keep in mind that the dish’s texture will not get crispy if it’s completely covered in liquid. Check out the Cooking tips for more details.
I didn’t like making corned beef before; the boiling bag just didn’t do it for me and stopped making it. BUT, this is definitely a winner! I make it quite often now, the flavor is just phenomenal. Thank you Sabrina!
You’re welcome Rose and thanks for the five star review.
I’ve made this specific recipe for the last 3 St. Patrick’s Days! My family gets so excited for me to make it! Even my in-laws can’t wait to come over for it! Honestly one of my favorite recipes each year!
Thanks for the kind words Claire…means a lot! Happy St. Patrick Day!
Best way to reheat next day?
If you saved some of the juices, I would use them to reheat on low the next day in the slow cooker. Avoid the microwave as it will dry the corned beef out. You could try using the leftovers to make Corned Beef Hash! https://dinnerthendessert.com/corned-beef-hash/
This is my go to every time I cook Corned Beef now. I used to hate Corned Beef because it was too salty. With your recipe, I rinse it off first and cook as directed….perfect every time. So easy and delicious!! Thank you so much for sharing!
You’re welcome Janda and thanks so much for the five star review!
I never liked making corned beef UNTIL I discovered this recipe. Sabrina, thank you. Fabulous recipe!!!
This is my favorite Corn Beef recipe. My husband did not like corn beef until I tried this recipe.
Well that’s a win! Thank you Veronica!
Best recipe ever. Add potatoes and carrots last two hours. They are sooooo good.
Will never make corn beef another way!
You made my day Janice! Thanks so much.
I would give this more than 5 stars if I could. I didn’t enjoy making corned beef until I tried this recipe. Now, I won’t make it any other way.
Thank you Rose and thank you for the five star review!
I made this recipe 2 weeks ago when my store had corned beef brisket for .99 a pound never made one before, turned out so good making another one tomorrow. Next time they have it on sale I’m buying more than two. Lol
So great to hear. Enjoy!
This recipe and your Guinness one are very similar to how I’ve been making mine for years. I use Guinness instead of water, and don’t bother with the veggies since I know it will be for sandwiches! This year I bought a Ninja Foodi PossibleCooker Pro, since all of my name brand slow cookers only had one temperature, boiling! This one has a small hole in the lid that I can slide in one of my timer temperature probes, which makes it easy to keep track of the temperature. (It also sears, braises, and a bunch of other things too. I don’t get a commission from Ninja.)
My trick for making the cooked corned beef easy to slice for sandwiches is to double wrap in foil, and weigh it down with a pan with cans in it, or whatever you have to put on it. Store in fridge until ready to use, then slice as thin as you can using a mandolin. Just like the deli!
I made this for St Patricks Day and it was FANTASTIC! Easy to make and absolutely delicious. I served this with Easy Irish Colcannon. That recipe is also available on Pinterest. It too, was delicious and a perfect accompaniment to the corned beef.
Sounds like you had a festive authentic St. Patricks Day Feast! Thanks for the 5 stars Joyce.
Mmmm, so very delicious. Thank you!!
I made the recipe and it turned out just perfect. The Corned Beef was tender and juicy. The only problem I had was that I used a 4 lb piece and set the slow cooker on low for 8 1/2 hours. at 6 hours I check the temp and it was already at 190 degrees. Turned off cooled slightly and served the best corned beef.
Best corn beef ever. Made a few weeks ago. Will make again tomorrow
May only go 8 hrs… a bit dry. But tasted great
Absolutely the best way to cook corned beef! This is the only way I’ll do it!
Love it!
I’m making this for the first time…fingers crossed. I took the liberty of replacing the water with some Guinness beer. How could that beer bad for St. Patty’s Day right? We shall see????
If you enjoy Guinness beer you really need to check out our Guinness recipes on the site! https://dinnerthendessert.com/?s=guinness. Let us know what you think!
Delicious! Will definitely make again. Will use slightly less garlic and brown sugar instead of white sugar.
I make this recipe every single year for St Patrick’s day. I’m not sure why we don’t have it more often as it is amazing! Best corned beef ever!
So glad you enjoyed it! We really enjoy Corned Beef. Head over to the Recipe Index and browse Corned Beef for some of our other recipes!
It seems each year I get a pre-packaged corned beef that doesn’t have fat on the top 🙁 but this recipe is good–I use it every year. I combine all toppings together and spread it like a paste so it makes for a nice shield and fat barrier. I do find that it isn’t crispy at the end of cooking, but putting in the broiler makes a difference. I roast my vegetables separately and I use the cabbage steaks recipe as well. My family loves this recipe!
Glad you enjoyed it!
I need suggestions. My slow cooker isn’t that big so there isn’t much room for veggies after the corned beef is in. I can ad potatoes, but no way cabbage.
Should I remove the corned beef after it’s done and boil the veggies in the juice?
I used this recipe last year for just the meat and it was delicious.
I have made this recipe before in the slow cooker and it was great. I need to cook two roasts and my cooker is too small. Any thoughts on how to modify the recipe for oven roasting? thanks.
Hi Jenny! We love corned beef so I have a number of corned beef recipes on the site that may work for you!
https://dinnerthendessert.com/?s=corned+beef
Let us know which recipe you decided to go with and how you liked it!
This is the best corned beef I have ever had! We have been using this recipe several years now, it has so much flavor. We also roast our cabbage, red potatoes and carrots to complete the meal.
Sounds amazing! Thanks so much for the 5 star review.
I have just tried this recipe.Let me tell you what, I loved the garlic addition and mustard and vinegar just took it to the next level! If you don’t try this simple dish,you’ll never know what you’re missing! Dobbs.
Girl… This recipe is AMAZING!!!
It didn’t crisp but we didn’t care. The FLAVOR!!! It was absolutely delicious!!
Definitely how I will prepare my corned beef from now on.
Thank you!!
LOL! You made my day Diana! Thanks so much for the 5 star review.
Hi. Where can I find the recipe for.the cabbage steaks in the picture? Thank you.
Here ya go! https://dinnerthendessert.com/crispy-roasted-cabbage-steaks/
Love this recipe and making it again this year. However, I am using a roaster instead of my usual crock pot this year. It has actual temperature settings instead of just low/high/warm. What roaster temperature converts to the”low” from a crock pot?
I have read that “low” is around 200 degrees in a roaster. I haven’t tested this recipe using a roaster.
This was corned beef perfection. The top was crispy, and the meat was so flavorful and fall-apart-tender. It made the best reuben sandwiches ever.
I did use beer instead of the water, and don’t regret that choice one bit.
I love that this didn’t include a bunch of soggy veggies! Thanks for this.
Great feedback Marcy and thanks so much for the 5 stars!
This is the best corned beef ever!
Thank you! And thank you Jennifer for the 5 stars!
I have a 4 pound piece. Should time be added?
No, simply watch the temperature at the thickest part and when it is 165 degrees you are ready to let it rest and then enjoy!
Made this tonight. It was definitely the BEST corned beef I have ever made. It was tender, flavorful and easy to put together. I did add 1 tablespoon more of the pickling mix because what was in the packet seemed skimpy. I’d pretty much given up on making corned beef as it was minimal on flavor or salty. This is my go to recipe from now on. Thanks!
This sounds amazing! I wonder if I could use beer instead of water and vinegar? Any thoughts?
Interesting Idea! Perhaps you’d prefer our Guinness Corned Beef recipe!
https://dinnerthendessert.com/guinness-corned-beef/
Will it turn out as good if I cook on high for shorter amount of time?
It’s doable but corned beef is a very tough piece of meat and low and long cook times break down the meat to create a tender corned beef.
I’m making this recipe in a couple days. If I cook the corned beef in advance and shred, is there a good way to reheat it? I’m planning to make Reuben Sliders and shred vs slice.
I will never boil my corned beef again.
Absolutely delicious! My only way to do a corned beef brisket, thank you 🙂
Super glad you enjoyed the Corned Beef using your slow cooker. Easy and Tasty! And thanks Kitchah for the 5 star rating.
Put in Slow Cooker last night for dinner today. The Corned Beef came out perfect. This is a keeper. Thank you for sharing??.
You’re welcome Sheila and thank you for the 5 star review!
Hands down best corned beef I’ve ever had. Only problem is when some local restaurants have corned beef on their menu I don’t want to eat it because I know it’s not even close to being as good as this recipe lol.
Love it. Thanks Michael and thank you for the 5 star review!
What is in spice packet? When we buy corned beef in New Zealand lt does not come with a spice packet.
You can easily make your own corned beef spice packet by combining any of the following spices: black peppercorns, crushed bay leaves, mustard seeds, coriander seeds, dill seed, cloves, and crushed red pepper flakes. I haven’t developed or tested my own corned beef spice mix recipe but I know what typically is in the mix! Hope that helps in some small way there in New Zealand!
It’s actually just pickling spice. I grab an extra bottle every year to add to what comes in the packet.
Pickling Spice
The best corned beef I’ve ever had hands down! Amazing recipe. I’ve made this dozens of times and it’s perfect every time
This is the best corned beef recipe EVER! The flavors are amazing and not watered down! I’ve made at least 4x now and it never disappoints. Thank you!!
Excellent recipe! I’ve made this several times and always perfect! My family absolutely loves it!
This recipe was fabulous and so easy. Thanks!
You’re welcome!
Oh my goodness! My husband must have complimented me 15 times for making this corned beef recipe! Thank you! I WILL be making this again!!
Delicious! Substituted stevia for sugar. Smelled amazing while cooking on low.
Made for the 2nd time last night. 9 hrs overnight in slowcooker then 2 min under broiler for added crispiness. Smells absolutely wonderful and the bit I tasted just melted in my mouth. Looking forward to dinner! Thanks Dinner Then Dessert!