Crispy Slow Cooker Corned Beef

Crispy Slow Cooker Corned Beef with perfectly juicy slices of beef and crispy crust this is the only corned beef recipe you’ll ever use!

We’re getting all of our St. Patrick’s Day recipe ready to go, and this year we’re serving Roasted Cabbage Steaks (these are AMAZING as leftovers in my Cabbage Soup), Roasted Carrots, and Scalloped Potatoes and we’re using leftovers in our Corned Beef Hash!

CRISPY SLOW COOKER CORNED BEEF

Corned Beef

Crispy Slow Cooker Corned Beef has been a dish we make year round since we bought our deep freezer. Why you ask? Because since I had the ability to stock up during the “season” we now enjoy corned beef dinners and sandwiches all year long. You can serve this slow cooker version of this Irish-American classic with carrots, cabbage, or potatoes for St. Patrick’s Day.

The magic of the Crispy Slow Cooker Corned Beef is in the liquids. I normally say 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. This recipe needs a total time of 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.

CAN YOU OVERCOOK CORNED BEEF IN A CROCK POT?

It is definitely possible to overcook any beef in the crock pot, resulting in a cut of beef that is 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.

DO YOU HAVE TO RINSE OFF CORNED BEEF BEFORE COOKING?

You can rinse corned beef, but it’s not a requirement. Rinsing the brisket removes any excess salt from the meat, resulting in a more mild flavor. Or you can put the beef in the crock pot without rinsing at all.

WHICH CUT OF CORNED BEEF IS MORE TENDER?

You can buy pre-brined corned beef, or get a brisket and add the seasoning to the corned 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 round cut. It’s a personal choice, because in the end both are used for this dish.

HOW DO YOU KNOW WHEN CORNED BEEF IS DONE?

For food safety, you want to make sure your beef is cooked to at least 145 degrees F. Use a meat thermometer to check the temperature. There shouldn’t be an issue if you cook the beef for the entire time.

Crispy Corned Beef

 

MORE ST. PATRICK’S DAY CABBAGE, CARROT, AND POTATO RECIPES

HOW DO YOU STORE CORNED BEEF?

You can store leftover crock pot corned beef in the refrigerator in an airtight container for 2-3 days. Honestly, this usually doesn’t last past the second day at my house. You can also freeze your beef brisket with your favorite cabbage recipe for several months.

Slow Cooker Corned Beef

TIPS FOR MAKING CRISPY CORNED BEEF

  • You can fill the slow cooker up with water for a more traditional corned beef, but keep in mine that the texture of the dish will not get crispy if it’s completely covered in liquid.
  • You can add cabbage, sliced carrots, onions, and potatoes to the slow cooker when there’s about 2 hours left in the cooking time. The liquid from the corned beef will add a ton of flavor to the vegetables.
  • This may look like a lot of spices, but crock pot corned 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, you can cut some of it off before placing in the crock pot. But leave a little bit, as this adds a lot of flavor to the dish.
  • If you need more cabbage recipes try my Stuffed Cabbage Casserole, or Stuffed Cabbage Sloppy Joes! Or mix shredded cabbage together with mashed potatoes for a basic colcannon.
  • 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 it will be really salty. Cooking bland vegetables, like potatoes, carrots, and cabbage, work well with this water because it will season them. Add some more flavor with allspice or celery.
  • Serve your slow cooker corned beef recipe with horseradish or dijon mustard (you can also roast potatoes with dijon like these Dijon Roasted Potatoes) on St. Patrick’s Day!

Crispy Slow Cooker Corned Beef with a crispy crust. No soggy Corned Beef, even from a slow cooker!

Tools Used in making this Slow Cooker Corned Beef:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is more open.

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Crispy Slow Cooker Corned Beef

Crispy Slow Cooker Corned Beef with a crispy crust. No soggy Corned Beef, even from a slow cooker!
Yield 8 servings
Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes
Course Main Dish
Cuisine Irish
Author Sabrina Snyder

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

Calories: 351kcal | Carbohydrates: 3g | Protein: 25g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 2072mg | Potassium: 509mg | Sugar: 3g | Vitamin C: 46.3mg | Calcium: 14mg | Iron: 2.9mg
Keyword: corned beef, Crispy Slow Cooker Corned Beef

Crispy Slow Cooker Corned Beef

 

Crispy Slow Cooker Corned Beef with a crispy crust. No soggy Corned Beef, even from a slow cooker!
Crispy Slow Cooker Corned Beef with a crispy crust. No soggy Corned Beef, even from a slow cooker!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. OMG.
    .absolutely melting and tender. Best corned veef i have ever cooked. I can’t do hot spice (not even black peppercorns) so missed those and had no mustard. Still the best ever. Thank you

  2. The flavor is good but not as outstanding as the comments say.
    Mine was almost 4 pounds and cooked on low for 8 hours. It’s a bit too much. I did have to broil it because it did not crisp at all. I don’t think I would do this one again…

    1. OMG.
      .absolutely melting and tender. Best corned beef i have ever cooked. I can’t do hot spice (not even black peppercorns) so missed those as did my own spice and had no mustard. Still the best ever. Thank you

  3. I’m stumped!! Where is this “spice packet” or the recipe for it?
    I’ve got everything chopped & ready then this…? Guess I’m googling a spice blend to use?

    1. You remind me of when my mom would crack open the oven when broiling. She’s gone now but I often think of her when cooking.

  4. I really want to try this but before I do, I’d like clarification. What is meant by add water until 25% to top of beef? does that mean add just enough to cover the bottom 25% of the beef (leaving 75% exposed) or fill until there is only 25% of the beef showing above the water? Thank you!

  5. My favorite goto for corned beef! It always comes out beautifully… I usually follow the recipe almost exactly with the exception of cutting the sugar amount in half. This year I was out of cider vinegar and didn’t realize it until I was putting everything together. I didn’t have time to go to the store but I always have both red wine vinegar and balsamic vinegar around to make vinaigrette’s for salad as its cheaper to make your own and I like controlling the ingredients. I decided to go with the red wine vinegar as I don’t think the balsamic would go well in the flavor profile. I was hoping the red wine would be a suitable substitution, well, it ended up being an excellent one! We could tell the difference, not a big difference, but a difference. Everything turned out great. I just thought I would mention it incase someone else reading these comments is in the same bind.

  6. My third time – always a hit. Today I made a twist, sautéed the tender potatoes, carrots and cabbage in bacon fat and pieces, white wine, turmeric and smoked paprika, then I shredded the CB and tossed together like a “ropa vieja”. It was amazing. Served with onion and bacon rice and tomato salad. Definitely a keeper

  7. I followed recipe absolutely to a T and while it did come out tasting very good I think it was a little overdone and not crispy at all. Me and my husband still liked it but I was really looking forward to trying a corned beef with the crispy topping. I did not put it in the broiler because I didn’t want to overcook it any more than I felt like it already was. We had a little over a 3-lb brisket and cooked it on low for 6 hours with the last 2 hours on high with the carrots and onions. Still great flavor but really curious how to get it crispy.

    1. Sorry, you did not follow this recipe to a T. Change the sugar and the temperature no wonder it was overcooked.

  8. Thank You so much for this recipe. For some reason even with a culinary degree this was something I never mastered always dry. Than after I took out of the crockpot I would always put a mustard brown sugar glaze get it all bubbly and crispy.Than serve with a side of sauce. Everyone loved it but it just was not the way I wanted it to come out. Although mine did not brown. The meat was so flavorful and so perfect. I am making another one again today. I also was always told in school to rinse meat and cut most of the fat off never will I do that again. Anyone who is thinking of making this go for it. It’s simple and the title says the best oh it stands up to its name. I give it a 10 ?? rating.
    Melissa

  9. Thank You so much for this recipe. For some reason even with a culinary degree this was something I never mastered always dry. Than after I took out of the crockpot I would always put a mustard brown sugar glaze get it all bubbly and crispy.Than serve with a side of sauce. Everyone loved it but it just was not the way I wanted it to come out. Although mine did not brown. The meat was so flavorful and so perfect. I am making another one again today. I also was always told in school to rinse meat and cut most of the fat off never will I do that again. Anyone who is thinking of making this go for it. It’s simple and the title says the best oh it stands up to its name. I give it a 10 ?? rating.
    Melissa

  10. I used to be a professional chef, this is THE BEST thing I’ve made in years!!! It’s absolutely delish, flavorful, tender, juicy, and super easy. I made my using a pot in my toaster oven on slow cook setting. I plan to make this often so there’s always one in the fridge.

  11. Since I have discovered this recipe, I refuse to make corned beef any other way. The flavor us incredible.

  12. Your slow cooker corned beef recipe was the best corned beef we have ever had.
    It came out moist and soooo flavorful.
    Thank you.

      1. I didn’t see a response to the question of liquid level. Do you cover 25% or 75% of the meat with liquid? Should you use chicken or beef broth instead of water?

  13. Made this tonight and what a hit. We were hoping for leftovers but everyone wanted seconds and it was quickly gone. Very tender and juicy. Going into my recipe box. This is a keeper!

  14. Not sure what went wrong here but after 9 hours, not even close to a crispy top, over cooked corned beef, and not much flavor at all. Followed the receipe exactly? Used a choice flat of corned beef? Anyway, never again!

  15. This is by far the best corn beef I have ever made, and I have made it for at least 40 years. I read the comments and decreased the sugar and cider vinegar both to 1 Tlb. I bought a point corn beef and it was less than 3 lbs. also. I put in on low for 7 1/2 hours total. It was fork tender and so flavorful, this will be the only recipe I will use. Thank you so much for this delicious recipe.

  16. I’ve never tasted any beef this yummy!! Best recipe ever & so easy to make. Everyone loved it! I’m saving the stock to make soup it was so good!!!

  17. I’ve never had much luck with corned beef in the past, but this recipe was a 10!!!! Everyone loved it. So tender and juicy. Followed it exactly . Will never make it any other way!

    1. I used this recipe last year, 2021. It was great!! I was having a panic attack when I couldn’t find “my recipe” this year! Thankfully, I had saved it, hidden but saved. LOL
      This is probably the only recipe I have loved for corned beef. It is so simple and ends up with a little crunch to the meat, instead of wet meat. I am so glad to have found this recipe!!

  18. First time making corned beef (my Dad loves it) so thought I’d give it a try for him. It was delicious. And my kitchen did not stink! He complimented me on it – so, great job! I’ll definitely be keeping this one!

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