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.
Sabrina’s Crispy Slow Cooker Corned Beef
The magic of this Slow Cooker Corned Beef recipe is in the liquids. I normally say I don’t add any liquid when cooking meat in the crockpot, 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.
Recipe Card
Ingredients
- 3 pounds corned beef , with seasoning packet
- 1 cups water (maybe less depending on size of slow cooker)
- 3 cloves garlic , minced
- 1 bay leaf
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon coarse 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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Chef’s Note
Crispy Corned Beef has been a dish I have made year-round since I bought my deep freezer. Why, you ask? The large freezer lets me stock up during the “seasonu0022 when the beef is on sale so that I can enjoy the classic roast and leftover sandwiches all year long.
Table of Contents
Can this be made ahead of time?
Absolutely, cook the corned beef as usual in the slow cooker. Let it cool, transfer the corned beef to an airtight container with some of the liquid, and refrigerate up to 3 or 4 days.
How to Store
- Store: Store leftover beef in an airtight container in the refrigerator for 3 or 4 days.
- Reheat: Reheat gently over low heat, stirring often
- Freeze: Freeze in an airtight container for up to 2-3 months.
Cooking Tips & Tricks
- You can fill the cooker with water for a more traditional corned beef, but the texture will not become crispy if covered in liquid.
- 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.
- For this recipe, you’ll want to buy beef with a seasoning packet. This may look like a lot of extra seasonings, but this beef gets its signature brined flavor from all the spices and vinegar, so use it up!
- If your corned beef or beef brisket is too fatty, cut some off before placing it in the crock pot. Leave a little bit, as this adds a lot of flavor to the dish.
Frequently Asked Questions
It is possible to overcook beef in the crock pot, but usually when you cook on high versus low heat. Cooking low and slow for 9-10 hours gives the brisket plenty of time to cook, making it tender and juicy.
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.
You can buy pre-brined corned beef or get a brisket and add the seasoning yourself. I like to go with a flat cut of brisket in the slow cooker, because it holds its shape better than a point cut and shrinks less in the pot. 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.
Related Recipes
More Delicious Corned Beef Recipes
Photos used in previous versions of the post:
Do you brown the top of the corned beef if you have that feature on your crock pot?
Thanks
Debi
Yes, that will be great for the crisp on the top!
Yummy! made this today. Thank you for the recipe! I will NEVER make corn beef the tradtional way again!
Yay!! So glad you decided to give this recipe a try, Briana.
Hi. You say to put the corned beef in fat side up. Then you rub seasoning packet, etc on the top of the meat. So actually you are rubbing it into the fat? I’m confused how it gets a crispy top. Or is it the fat side that crisps up? I’m impressed by the reviews but don’t want to do it incorrectly. Thank you.
I am so sorry the comment got lost, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
Mary, yes, cooking the fat side up helps the heat to render the fat and leave the top crispy.
Tried this recipe when making corn beef for the first time. HOLY YUM! Definitely a save! Can’t wait to make Reuben sandwiches with left overs!
If my corned beef brisket is 5.29 lbs, how much should I increase the cooking time? Thank you for this recipe. It sounds delicious and I plan on making it for this St. Patrick’s Day.
It might need an additional hour. I’d check it at the 9 hour mark with a meat thermometer. You want to make sure your beef is cooked to at least 145 degrees Fahrenheit. Based on the temperature, that’ll give you more insight as to how much longer it might take. Ensure you’re using a big enough slow cooker as well. You don’t want it to be overcrowded. Good luck!
Can crockpot set on high work?
You can cook it on high for 4-5 hours. I just prefer low and slow. Good luck!
What if your corned beef brisket doesn’t come with a packet? Is there a recipe for that? Thanks!
Usually you can find a seasoning spice blend in the spice aisle of your grocery store. That would be the easiest. Good luck!
I’m trying to wrap my head around the concept of “crispy” (or even “browned”) from anything cooked solely in a crock pot. Images certainly don’t appear to show crispy. Browning under the broiler makes sense for finishing, but modern electric ovens don’t allow the elements to heat with the door open, so know your broiler before attempting this!
When to add carrots / potatoes to brisket in crook pot?
I’d add them when there’s about 2 hours left of cooking. Enjoy!
Made this for dinner. My 3 year old granddaughter loved it! This was her first taste of corned beef and she ate it before other foods on her plate that are favorites. Will definitely make again.
Yay! This makes me so happy!
I tried this recipe 1 time. I’ll never use a different recipe again. My brisket was perfect! My entire family loved it. In fact I’m making this tonight for dinner.
Yay! Thanks for coming back to let me know.
I find this concept really interesting. Last year I sous vide (Water bath) my corned beef for 4 days at 145 and the texture was great. Iam wondering how I can do this in an hour is it more basting with the reduced liquid in a slower cooker? Any ideas how I can make this crispy from my process
I am so sorry the comment got lost, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
Sous vide is a gentle method of cooking so you’ll never get it as crispy that way. Slow cookers are, by design, self-basting because they keep the steam inside. I hope that answers your question!
She makes it sound like it’s going to come out crispy straight out of the Crock-Pot that’s not true at all if you read the comments
I tried this and it definitely wasn’t anywhere near crispy
however anything when put underneath the broiler will crisp up
Crock-Pot is meant to keep things moist not crisp magically
How to reduce salt in corned beef recipe?
If you soak the corned beef in water for about 30 minutes per pound before cooking, that will reduce the salt content. Enjoy!
This recipe was wonderful! I used brown sugar and loved the flavor. I also had to substitute oregano for bay leaves. It was delicious!
Thanks for the 5 stars!
Oh my goodness! This came out excellent. I followed the corned beef recipe exactly like it says. Then when the corned beef was done I strained about 1.5 cups juice from the crockpot and put it in my Instant Pot. I used petite red potatoes, sliced carrots and wedged cabbage (placing the cabbage on top) directly in the juice. I set on high pressure for 4 minutes but I think I might adjust the time to 3 minutes next time. I let the pressure release naturally. Love how this turned out.
Fantastic! Thanks for the instant pot advice, Diane.
I’m 65 , this is the best corned beef I’ve ever had! I didn’t bother crisping up the top and it was still delicious. Thanks foe the recipe!
You’re welcome, Diane.
I have varied recipes for Corned Beef Briset since I married at 17.
This recipe, by far, is the best I have seen! From start to finished, yes… sometimes the top does require broiling to achieve correct crispyness, all have come out delicious! We watch our salt intake as I’m an X-ray technologist & my man has slight high blood pressure. 2nd try, I rinsed the brisket, just awesomely delicious! Thx so much & you must have the bay leaf! Makes the world of difference in yummy ness, PROMISE!!!
Regina Francisco
You just made my day, Regina! Thank you for taking the time to come back and let me know.
This recipe looks delicious, can’t wait to try it! I am cooking 2 flat, 4 lbs each corned beef. Do I need to change the cooking time? Do you have an Irish soda bread recipe?
I realize this comment is very old, so I am so sorry for the delay in replying. Yes, we have an Irish Soda Bread recipe too, I’m hoping next March you come back and make it too! For the flats, I would not stack two of them together it won’t cook through.
I’m so so so sorry for the delay.
This absolutely the best corned beef I’ve ever had! Won’t change a thing. Yum!!!
Wow, thank you Deb!!
The best corned beef ever!
Wow, thanks! I’m glad you know you loved it so much.
Sounds like a delicious recipe. I’m planning to use it. But id like to still do potatoes, carrots and cabbage. Can I put the veggies in this and at one point would you suggest adding them to the slow cooker? Thank you!
If you want to add vegetables, I’d recommend using this recipe:
https://dinnerthendessert.com/slow-cooker-corned-beef-dinner/
Enjoy!
And advice to cook it from frozen if your recipe is from unfrozen? Also would it be ok to cook it like 6-7 hours, stop for an hour then finish the last 2-3 hours?
I don’t recommend making this from frozen. It’ll release too much liquid while cooking and will end up steaming it vs resulting in a crisp.
Do I add the red brining gel or throw it out? Also I am diabetic so I used Splenda to replace the sugar. I saw another comment and you said the sugar is to make to brown. How can it brown if it is on the bottom of the corned beef? Will it brown the underside?
I don’t use it as the corned beef will cook down and release liquid keeping it moist while also allowing it to crisp up. Hope this helps!
The recipe says 8 to 9 hours, I am just curious on average how long it actually took folks to cook it?
I have 2 corned beefs in the crockpot, I had to cut the smaller one in half to get it to all fit flat and evenly. . I am just going to do my veggies on the stove. But my son and his wife and kids are coming over for dinner and I hate when people show up and it’s not ready yet LOL.
My father always made the corned beef in our family by the boiling method with cabbage, potatoes and carrots.. He passed away 2 years ago and today would have been his 76th birthday. Last year’s corned beef I made was a fiasco! Found this recipe and was excited to try it. Boy, was it a hit! So, so delicious and tender. I didn’t have the Apple cider vinegar so used red wine vinegar instead and omitted the bay leaf (oops, thought I had some and wasn’t running to store again). Your recipe made a special day better for our family.
I’m so glad you all enjoyed it! So sorry for your loss.
OMG This is a keeper best I’ve ever had DELICIOUS !!
Thanks, Cliff.
This recipe is amazing. So easy and it’s the BEST corned beef I’ve ever made. The only recipe I will ever use.
You note a “spice packet” in the recipe. What is that?
Most corned beef comes with a spice packet. If yours did not, you can find pre-made bottles of the spice blend in your grocery store’s spice aisle. Enjoy!
What is the spice packet? I can’t see anywhere where it describes what is in it
The spice packet usually comes with the corned beef (in a little packet attached). If not, you can buy a mix in the spice aisle as that might be more cost effective since it has many spices in it. Hope this helps.
How do you reduce the salt content on the corned beef?
You can allow it to soak in the fridge in a bucket of water overnight (8 hours minimum). Hope this helps!
I love this recipe very tasty my family loved it !!
Hi, this recipe is not clear if you are using a corn beef prebrined or not since youkeeps switching g back and forth referring to it as brisket or corned beef before cooking and about prerinsing. Can you clarify? Hi
I used corned beef but you can use a brisket and add the corned beef seasoning yourself for this recipe. Hope this clears things up!
Hi, do I use the water solution that came with the corned beef or discard it? If I need to use it, then I made a mistake. How can I fix that?
Thanks.
Nope, it’s not needed. 🙂
Should I sear my corned beef before I added to the slow cooker
You definitely can. 🙂 Enjoy!
this looks so good! I want to try it tonight. can I make it in a pressure cooker (instant pot) instead?
I’ve not tested it using an instant pot so I’m not comfortable giving a recommendation.
Did you try the IP? If so, how did it turn out and how long did you cook it?
I have a 5pound corn beef brisket how long would I need to cook it n my slow cooker
It still might take 8-10 hours.
I also hear a have a 5lb corned beef. Just wondering if that 8 to 10 hours is On high or low?
Low 🙂
I tried this recipe and cooked it in a roaster. Cooked it low and slow 200 degrees for 10 hours. Putting the vegetables in the last 2. It was too tuff to eat. Vegetable where hard yet uncooked. The picture looks delicious as mine looked as good too. Just was not edible
I’m just guessing you didn’t catch the crackpot part of the recipe. Roasting is a completely different cooking method in terms of prep, layering of flavor, moisture, heat, AND time. I did the same many years ago when I first got my crockpot using a regular oven recipe and it did NOT turn out well ha ha
This my favorite recipe! However, I don’t have access to my crockpot or a Dutch oven will an aluminum pan work? I’m in a crunch! Please advise!!
Are you cooking it fully in the aluminum pan? Or just finishing it in the pan? If you need a recipe for fully oven cooked let me know and I can cut/paste one for you I’ve been working on but hasn’t been posted yet.
Hi! I’m planning on oven roasting my corned beef(s) and your recipe looks terrific- how can I adapt it for oven instead? I am feeding a crowd and slow cooker won’t work. Thanks!
If you want to cook it in the oven, place it in a preheated oven to 350 degrees, tightly wrapped in foil, and cook for 1 hour/pound. Unwrap it and broil it for 5 minutes at the end for the crispiness. Hope this helps!
Hi there 🙂 Did you ever publish the fully oven cooked recipe and is there a link to it? Going to try this today one way or another. Thanks.
Did you try this one?
https://dinnerthendessert.com/guinness-corned-beef/
Evonne- Aluminum and acid don’t mix. The brine has a lot of vinegar.
Hi! I have a 4 pound corned beef, should I add an hour to the cooking time? Thank you ?
You might not need to. I’d just check it and if it does, maybe add an additional 30 minutes. Enjoy!
Hello – I live in England, UK, and my slow cooker is a real workhorse in my kitchen for stews, pot roasts and Sunday roasts and I am always looking for new recipes. I have recently developed an interest in American-style foods and this Corned beef looks delicious. Brisket beef is melt in the mouth delish cooked in red wine, red onions and French-style herbs. My question is that we cannot buy “corned beef” other than in tins in our British Supermarkets. Can you please tell me whether this is something of a specialty of the USA which I would need to purchase over the net, or if how I can prepare it before making your wonderful recipe above.
You’ll want to look for a flat cut brisket and add your own “corned beef” spices. Look in the spice aisle for a pre-made corned beef seasoning. Enjoy!
If you google “Alton Brown Corned Beef” he has a great recipe for Corning your own brisket. Also, if you have any irish grocers near you, they may carry it.
My family and I have tried many different recipes for corned beef and this is by far everybody’s favorite!
About to try it and wonder if brown sugar instead of white would be good.
That would work 🙂
That sounds delicious! Brown sugar is just 1 cup white sugar with 1 to 2 tablespoons of molasses mixed in. (1=Light, 2=Dark)
Could we substitute the water with beer?
Sure can! Enjoy!
I made this yesterday, followed the recipe exactly, except I did not add bay leaves and it was delicious. I cooked my corned beef on low for 9 hours. After reading the previous comments I decided not to cook my cabbage with my corned beef so after cooking on low for 9 hours I removed the corned beef from the Crock-Pot and then put my cabbage in the same liquid the corned beef created for one hour on high. Everything was delicious even the cabbage tasted delicious with the apple cider flavor from the corned beef. The corned beef was tender and firm.
Best corned beef I’ve ever had hands down! I grew up eating corned beef from a couple Jewish deli’s. This recipe surpasses anything from those places and more. It’s absolutely delicious!!! What a great recipe. Definitely going to make it again
Can I exclude the sugar and it still comes out right?
I like using it because it accelerates the browning and helps with making the crust. If you’re not worried about those then yes, you can leave it out. Enjoy!
Great recipe for a single 70 ish guy who loved his Mom’s Corn-Beef & Cabbage… I frequently eat the corn beef with a Cajun-spicey Mint jelly from a store here called Piggly Wiggly…. It is as good as Lamb with mint sauce… and a little sweet, kick !
Thanks for this great recipe, the images, and slow cooker suggestion… I own the 6 quart, non-programmable… but will buy the programmable to brown the meats AND to make another favorite….French Onion soup… needs to get temps a bit higher than the simple 6 qt, so as to caramelize the onions
Thanks for the 5 stars, Tom.
I love this recipe!!!!!!!!!!!!!!!!may I ask your advice to still get this crispy corned beef using an instant pot. I’m running short on time and can’t slow cook it like I have before.
We had this for dinner tonight and I was asked more than once when I’m making it again. It was fantastic! I was hesitant to use so much sugar but I was pleasantly surprised. I did add about a Tbsp of salt to the rub and I used thyme instead of bay leaves. I added carrots, potatoes, and cabbage for about the last hour and a half and made some soda bread biscuits… and it was St. Patrick’s Day part 2
This looks amazing, and I plan to make it – but I dont have a spice packet with my corned beef? What are the ingredients, so I can make my own?
THank yoU!
I don’t have an exact recipe but I’m sure you could find one online. Also, look in the spice aisle of your grocery store. They usually have a pre-made seasoning mix there as well.
I use the pickling spice mix when I make corned beef. Easier than mixing it up.
Excellent flavor and so simple to do. Thanks!
Crispy Corned Beef Recipe–
It states “fill Crockpot with water to come up about 25% of the way to the top of the meat.”
To me, and possibly others, this is confusing. Does it mean 25% from the bottom of the top of the meat? Seems ambiguous.
I believe stating “Fill with water to ¾ up side of corned beef” would be clearer.
The recipe looks delicious! I will cook it tomorrow.
Thank you
Sorry for the confusion. You want the slow cooker to be 25% full of water.
Now I am confused because 1 cup of water isn’t anywhere near 2/3 of my 5qt slow cooker… That barely spreads out to be a 1/2 inch of the bottom of the pan….
The water should only come up 1/4 of the way up the side of the slow cooker. Sorry to cause any confusion.
Who said anything about 2/3. 25% is 1/4. 3/4 of the meat should stick out of the water.
Im trying this recipe but adding 1/2 c beer, 1/2 c water, then draping the beef with smoked bacon and maple syrup instead of sugar. I’m left enough space between the bacon slices so the top will still get crispy or I’ll just reserve it and do the broiler like you suggested ? I’m excited
Hi!
Can you cook it on High instead of Low?
I prefer low and slow but other commenters have said they’ve cooked it on high for around 4 hours too. Enjoy!
I’m so excited, it’s 436am and I’m up putting this meal together. I cannot wait to taste it !
Can’t wait to try this recipe, my mouth waters in intisipation.
Hi! I can’t wait to try this tomorrow! I do have a quick question though. I have a 2 lb “thin cut” corned beef. How would I adjust the time for this? I’m estimating 6-7 hours instead of 8-9 hours but I wanted to know what you thought. Thanks for this recipe 🙂
I’d say that’s about right. Just keep an eye on it so it doesn’t dry out. Enjoy!
can i use white vinegar instead of cider?
It’ll adjust the flavor a bit but yes, you can use it as a substitute. I hope you enjoy it!