Crispy Slow Cooker Corned Beef

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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

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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

5 from 128 votes
  • 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
Crispy Slow Cooker Corned Beef with a crispy crust. No soggy Corned Beef, even from a slow cooker!

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

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add corned beef, fat side up, to the slow cooker.
  2. Add the minced garlic, spice packet, sugar and pepper to the top of the meat and rub on.
  3. 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.
  4. Cook on low for 8-9 hours.

  5. 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.

  6. Leave the oven door open a bit so you can look in, this isn't something you can leave unattended.

Nutrition Information

Yield: 8 servings, Amount per serving: 351 calories, Calories: 351g, Carbohydrates: 3g, Protein: 25g, Fat: 25g, Saturated Fat: 8g, Cholesterol: 91mg, Sodium: 2072mg, Potassium: 509mg, Sugar: 3g, Vitamin C: 46.3g, Calcium: 14g, Iron: 2.9g

All images and text © for Dinner, then Dessert.

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

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Comments

  1. It came out great! It was done in 8 hours, actually. I put it in the slow cooker at 10. We had a concert to go to at 5pm, and it only lasted an hour. When we got home, the slow cooker was blinking at me to let me know it was warming the food. I guess it can sense when it’s done? I dunno. Anyway, it was delicious. I put in some carrots and potatoes with it. It was all very yummy.

  2. Your recipe first says to cook it for 9-10 hours, but then in the actual recipe instructions it says 8-9 hours. I put mine in at 10, and I hope it’s done by 7:30. We have a concert to go to at 5, and I don’t know how long it will take, but we should be home by then. I’ll let you know how it goes! I had to make a few adjustments because we’re still going to grocery stores and the InstaCart person did not come at 11 as instructed, so I couldn’t put in garlic or bay leaf. I used a lot of garlic powder and some other seasonings, so I hope it’s OK.

  3. This was exceptional – great flavor and texture! Reminded us of classic and legendary deli back home. My only substitute was “sugar in the raw” for regular sugar and added a couple extra bay leaves. Made corned beef hash with leftovers! Will definitely be our go to!

  4. Made it per the recipe and it was awesome. Making again this week with cabbage. Used today’s for Rubens’. So tender and tasty…

  5. In our home when it’s your birthday you get to choose your special dinner menu. Our youngest daughter’s birthday is March 15th so naturally she has picked corned beef as her special meal for every birthday that I remember. She just turned thirty. That’s a lot of corned beef! I have made it MANY different ways but by far your recipe is hands down THE best! Thank you! I won’t be hunting for a recipe for corned beef ever again- yours is it:)

  6. This turned out amazing. Mine didn’t get crispy on top but it was fall apart delicious! My first corned beef!

  7. This was absolutely delicious, thank you so much for this recipe!!! So flavorful! I won’t cook corned beef any other way now:)

  8. This was delicious. I don’t have much experience cooking corned beef and followed the directions exactly except for the crisping up part because my broiler is not working. It was a huge hit! My husband said it was the best he had ever tasted. He seemed genuinely shocked that I made it! The leftovers warmed up very well a d were delicious on the second night too. Thank you!

  9. Easy to follow recipe. My corned beef turned out beautifully cooked at eight hours. Added cabbage at six hours and was amazed at how wonderfully it cooked/steamed – probably the best cabbage I’ve ever had. I fact, I will be using the combo of spices to cook/steam cabbage in the future.

  10. My first time making corned beef, my 90 year old grandmother was craving it for St Patrick’s Day and I gave this recipe a try. It turned out perfectly, she said it was the best she ever tasted. I rinsed the brisket before cooking and added some mustard and Worcestershire to the seasoning, it was moist, and delicious. Thanks for the recipe!

  11. I have been making the same corned beef recipe for almost 25 years. It always turned out really good but i never loved it. I made this version yesterday and it turned out absolutely delicious! The best I’ve ever had by far. Plus everyone in my house scarfed it down! The old recipe is going in the trash. Thank you!

  12. This was delicious! Thank you. The family loved it and it was super easy. I didnt have a spice packet..so just looked up what was in it and made my own. Will absolutely make this again!

  13. OMG! Excellent! Made it exactly as written, and it’s the best corned beef I have ever had. Got an excellent from my husband as well. We saved a small portion of the brisket which was actually difficult to do so we could make Rueben sandwiches this weekend. Corned beef will not just be for St. Patricks Day anymore….Delicious! Thank You:)

  14. WOW! This was absolutely perfect! Super tender, super flavorful! Added potatoes and carrots at the time you recommended. I see why people raved about this and I join them in saying I’ll never make corned beef any other way again! I didn’t crisp the top in the broiler but I will next time. Thank you for a fantastic recipe!

  15. Wow! I’ve tried corned beef in the slow cooker every year and this was my last hurrah attempt before I just started ordering it from a restaurant since it always turns out dry. I was skeptical bc it was so simple, but Omg. This was spectacular Absolutely moist and perfect!! My husbands. Not a huge fan of corned beef and usually drowns it in mustard. Not this time!! He went back for thirds. I used your cabbage recipe too which went amazing with it. Yum! I’ll be making this every year

  16. There is no need to make corned beef any other way – this was amazing! I used an almost 4 pound flat cut since that’s all my store had and followed the recipe exactly and rinsed it well. Since I was making colcannon with cabbage I put the meat over a bed of carrots and onions and also added an extra sprinkle of pickling spice and cooked for a little over 9 hours. The flavor and texture of the meat was perfect – I think adding the juices would have been too salty. The only thing I may do next time is sear the fatty side first for extra crunch. My fiancé who does not typically like corned beef has already asked me to make this again! Amazing!!!

  17. This was amazing!
    I stuck it under the broiler 550* for 5 minutes. So tasty. I will always use this recipe.

  18. Thank You ! It was very good and cooked well. Why the vinegar? We like pickled things but didn’t care for the vinegar tone to the corned beef.

  19. I have a “hand me down” crockpot that’s probably at least 20-25 years old. Your recipe is perfect. And if you follow directions and not add too much liquid it’s absolutely perfect! I’ve made it twice now ? Slightly crispy on top and all around juicy. Great recipe, thanks!

  20. I have to say… this recipe was delicious! I have never liked corned beef, I usually only eat the veggies. Well, today I made this for St Patrick’s Day and enjoyed every bite! This recipe is a keeper. I had to broil the meat for a few minutes to crisp it up, but it was still really juicy.

  21. Ive always made my corned beef in the oven, cooking low and slow, but gave this recipe a try due to my last two being too dry. This was the absolute BEST corned beef EVER!! Crisped the top under the broiler and was amazed with the crust…never would have thought of that. Super tender, juicy and full of flavor…cut like butter. Everyone raved with every single bite! Thank you so much for sharing!!

  22. The best corned beef I ever made! Was skeptical about cooking on low in the crockpot but definitely made it nice and moist! Sliced up great without shredding up. Used brown sugar instead of white and broiled at the end to crisp up the top. Thank you for the great recipe!

  23. My husband and I just finished our St. Paddy’s day meal. This is by far the best corn beef recipe. Unfortunately, no left overs!

  24. This was amazing. It will be my go to corned beef recipe from now on. I want to try the cabbage steaks next year. I wouldn’t change a think with this recipe. It was perfect!

  25. The most fantastic corned beef I have ever eaten in my 76 years!!
    Loved the crispness on the top. Very moist and tender. Grew up on boiled corned beef, cabbage etc. never my favorite
    I roasted cabbage steaks, and baby red potatoes and carrots that I tossed with a bit of olive oil, finely minced garlic, fresh thyme, s&p. The meal got rave reviews. This recipe is a keeper!! So many thanks for such an easy and delicious new recipe for our St Paddy’s Day tradition

  26. Wow, I thought my other recipes were the best; but we just had the very best!
    Thank you for sharing this recipe and making it so clear.

  27. Excellent recipe!!! I rinsed the meat well before putting in the slow cooker. It came out so tender and the seasoning was great. I did broil a few minutes to give the top an extra crispness. It was perfect.

  28. Hi! Cooking this now on low. I have the same crock pot as the first one you linked to. After about 3.5 hours it’s already at 150 degrees internal temperature. I’m worried it’s going to dry out! Should I turn it off or leave it be?

  29. I have been making this recipe for several years now! I follow the instructions to a “T” and I must say, this is absolutely AMAZING!! You need to try it for yourself! Way better than the traditional instructions!

  30. Hands Down…. The Best….. To give it a bite I added 1-1/2 teaspoon of crushed red pepper. I won the Corned beef cook off last Saturday… Thanks for sharing…

  31. How do you incorporate vegetables (carrots, onions, cabbage) with this recipe? If I put them on top of the beef for the last couple hours will that affect the crispiness? Thanks.

  32. One of the most tender corned beef I have ever made! Definitely recommend putting in the oven/broiler for the last 6-7 minutes

  33. I’m planning to make this tonight! How did you prep the cabbage that is pictured in your beautiful photos of this recipe? I’m at a loss with the idea of not cooking the cabbage and potatoes all together in the slow cooker with the meat!

    1. Spice packets can vary by brand but most have coriander, peppercorns, mustard seeds, anise seeds, bay leaves, and red pepper flakes. You can also find pre-made bottles of the spice blend in your spice aisle at your grocery store. Good luck!

    1. If you want to add vegetables, I’d recommend waiting until the last 2 hours of cooking and then adding them in.

  34. At the end of the recipe it says “Leave the oven door open a bit so you can look in, this isn’t something you can leave unattended.” What does this mean?!

    1. If you’re broiling it at the end, don’t leave it unattended as it can burn quickly. You’ll need to watch it and pull it out once done. Enjoy!

  35. Hi Sabrina! I would like to try your recipe this year. It looks delicious! Just wondering, can I use beer (Guinness Stout) instead of water or in addition to some water? Thank you!

  36. Fantastic recipe, did it last year and doing it again this year. Very simple steps with crisped top, used brown sugar mix. Thank you for the recipe. ??