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:
I never ever leave reviews or comments on recipes. UNTIL TODAY. I made this corned beef today – followed instructions and then went off book a little – added a little mustard on top before cooking. Cooked for 8.5 hours. Let sit in hot crock pot and cool down for another 30 min or so. And then tossed that baby in the air fryer at 375 for about 5 minutes. I gotta tell you: this is the most tender, delicious corned beef I’ve ever made – and in the top of one’s I’ve ever had. Super yummy. The long low and slow rendered the fat beautifully so it was just juice and moist and flavorful. It also releases a lot of juice so I think next time I might do 3/4 C water. GREAT RECIPE. THANK YOU!!
Can you use beer instead of water?
I couldn’t believe how good and easy this was to cook?? my new way to cook my corn beef for St. Patrick’s Day!!!
Just tried this with a 3.75 pound corned beef, but after trimming the significant layer of fat, it was probably more like 2.5 pounds. I followed the instructions using white sugar, not brown, and cooked in a crock pot on low for 6 1/2 hours, checking with a meat thermometer at 4 hours, as I’m not used to using my older model crock pot for meat. I did need to run it under the broiler to get a nice even crisp on it, and served it immediately with fabulous results. I have a couple of very large pieces that will need to be baked in the oven, so looking forward to other readers’ success with that method, either wrapped in foil or using a covered roaster. Great recipe!
What is the spice packet you mentioned? Where do I find that?
Excellent, my go to recipe, been using this for years as my once a year corned beef for St Paddy’s day-family loves it??
Excellent, my go to recipe, been using this for years as my once a year corned beef for St Paddy’s day-family loves it??
I seen that there were comments about adapting this to the oven any thought you can share on this because I’m not able to find those, it only lets me look at their most recent even when I try to reload the comments
The corn beef sive scene did not come with any packet. In fact the one I have right now in the frigerator doesn’t have 1. What should I use for the packet spices? Because everyone says what a good recipe it is but nothing I’ve seen comes with any spice packet
I’ve used “Pickling Spice” by McCormick in the past, a chef told me that trick, pretty much the same thing.
You should be able to find pickling spice, and that will work, too. I usually add some because the packets are enough for me anyway!
Can I add cabbage and carrots to the crackpot? Or do I cook them separately. Thanks
I made this recipe last year and did it by it self and it was delicious! Now tomorrow I will be putting my baby red potatoes, onion, carrots and cabbage at half way. I’ve done other recipes that you put it all in at once, but I thought the vegetables were over cooked! Good luck and Erin go bragh!
I’ve always added the carrots and potatoes early in the crackpot and the cabbage (if there’s room) for the last 2 hrs.
The very best corned beef I’ve ever had.
Wonderful recipe. Next time I am going to decrease the vinegar and sugar to 1 tablespoon. Will definitely make again!
This corned beef recipe is definitely a keeper!!!! So good and flavorful!! Poked holes with a knife through it to make sure the favor got all the way through! Cut all meat AGAINST the grain to ensure tenderness…
This corned beef recipe is definitely a keeper!!!! So good and favorful!! Poked holes with a knife through it to make sure the favor got all the way through! Cut all meat AGAINST the grain to ensure tenderness…
Quick question please ! I’m hosting 17 people and this could be the winning recipe.
Brown sugar or white sugar
brown sugar
Can you clarify #3 in the instructions is it to 25% measuring from the top of the meat which I interpret as 75% from bottom to top. Or is it 25% measuring from the bottom which would be far less liquid
Hi Aris! it would be from the bottom up. Hope that helps and sorry for any confusion!
Can you use beer instead of water?
I think I’m still confused as well, do you want 25% liquid or 75% liquid and only a little of the top of the brisket out of water? I did the 75% which was closer to a cup of water.
I’ve made this recipe several times. It’s my “corned beef sandwich” corned beef recipe!
Question: is it ok to prepare, season the meat with the other ingredients and put the crockpot in the fridge the evening prior to cooking the corned beef?
I ruined my 3.28 lb organic uncured corned beef round flat. Set the crock pot for 8 hours to check it early. Ended up checking it at 7 hours and it was already too late. I could tell by looking it was too late, checked it with the thermometer and it was 202 degrees when I pulled it back out. Maybe something is wrong with the low setting on my crockpot? I am wondering if it’s because this recipe uses so little liquid. I wish I had used the instructions on the bag and cooked it on the stove top.
That’s so sad. I no longer trust the crock pot. I had four at once and every one ran hot. I prefer to use a heavy cast iron dutch oven, and I’ll even add foil under the lid. Alternatively, a local corned beef butcher advises wrapping his roasts in foil, loosely, but sealed tight, without any added liquid at all. I always put the foil-wrapped corn beef in a roasting pan, too, because it will release a ton of liquid and you don’t want to spill it all over the oven. This method comes out very, very well when I make his. The only issue is that other store bought corned beefs can be excessively salty, in which case adding more water helps dilute that. The extra both is great for boiling potatoes and vegetables anyway. Whatever you do about the liquid, you can replace your slow cooker by using the oven at a low temp.
I ruined my 3.28 lb organic uncured corned beef round flat. Set the crock pot for 8 hours to check it early. Ended up checking it at 7 hours and it was already too late. I could tell by looking it was too late, checked it with the thermometer and it was 202 degrees when I pulled it back out. Maybe something is wrong with the low setting on my crockpot? I am wondering if it’s because this recipe uses so little liquid. I wish I had used the instructions on the bag and cooked it on the stove top.
I’ve found that newer slow cookers in general are much hotter than older slow cookers. I always find that even on low the food is cooked sooner than the recommended cooking time.
The dish is amazing. I have made it a couple time. After the beef is thru cooking I like to put the whole brisket under the broiler to crisping the outside. Works great. Yummy!
Sounds like you didn’t cook it long enough she said 9 hours, not 7 but it also depended on the poundage.
Super flavor. Cooked the day ahead as directed. Refrigerated overnight. Sliced perfectly thin for sandwiches. Used extra extra sourdough rye bread, grilled on one side. Homemade coleslaw, provolone cheese, brown mustard, thousand island. Side dish of apple slices, red grapes and orange pieces. Kettle chips. Kosher dill spears. A meal for royalty!! A new family favorite!!!
Do you rinse off the corned beef first?
No you dont need to but I know some people prefer it.
I’m wondering why mine isn’t tender at all. I’m 7 hours into slow cooking and it is super tough. What may have I done wrong?
Sounds like you didn’t cook it long enough she said 9 hours, not 7 but it also depended on the poundage.
This was a very easy recipe. My family enjoyed the corned beef I will be making this again.
This is the best corned beef recipe I’ve ever had – turned out 100% perfect, and I just googled it again because I’m making it again tomorrow.
Thanks for your support, Katie!
Awesome recipe, made it in the instantpot (cooked 90 minutes)! Best corned beef recipe ever. Thank you
Thank you so much!
This is my go to recipe for corned beef now.
Can I cook it on high for half the time?
It may not be as tender or have as much flavor.
UPDATE: THE MONK FRuit worked beautifully. The was delicious- best I’ve ever made. Thanks
Lovely!
I’m trying this recipe right now but I used monk fruit as the sweetener. Has anyone else tried this? I will update my results.
Hi,
I’d love to try this recipe. You mention a spice packet with the corned beef. My corned beef didn’t come with any spice packet. Can you recommend a spice packet or just give me the spices (with their measurements) so I can make it myself? I’m not very good at eyeballing this kind of stuff.
Thanks. I’ll let you know how it comes out.
Hi! most of the time you can order the spice packet separately online.
I made this in the crock pot and not a scrap of corned beef was left, literally!! And for corned beef, that’s saying a lot. I want to make this again but my corned beef is way too big for my crock pot. Have you ever cooked it in the oven low and slow? If so, how did you cook it? Thanks so much!!
Recipe is amazing! Husband loved it. It’s a must try!
Best corned beef recipe. A must for your next corned beef.
The best corned beef recipe ever!
I followed the recipe minus adding the packet on top. I chose fresh cracked pepper to cut the sodium. I cooked it low and slow for 9hrs and I was sad to see a grayish looking brisket. I tossed it in the air fryer for 10 min on 375 to add the crisp and color then wrapped it in foil to let it rest. Hands down the BEST CORNED BEEF I’VE EVER MADE! I will never cook it any other way! Awesome recipe, thank you!
I am new to making corned beef, and was impressed by all the reviews here – and the pictures look amazing. Mine did not turn out as described at all, and I’m wondering where I went wrong. I did 9 hours in the slow cooker on low, adding potatoes, carrots and cabbage at 7 hours. Vegetables were cooked perfectly and delicious, but the internal temperature of the meat was over 200, and it was dark brown and dry. I tried a second brisket the next day without added the veggies thinking it might help to just do the meat separately, with the exact same result. Meat was already 180 in 2 hours, and dark brown. How is everyone getting this beautiful pink color and juicy-ness? Mine is soggy and overdone every time. Is starting with ‘corned beef’ different than starting with brisket? I thought they were the same, just minus the spices. Is my crockpot temperature messed up? I’m not new to the kitchen, what am I missing here?
Hi Jaqcal, yes Corned Beef is different from brisket even when using the same cut of beef. Corned beef is cured with a pink salt that gives it a very vibrant pink color even when cooked to a shreddable well done. If you use a brisket it will never have the same color. What do you mean by soggy though? A slow cooker couldn’t get a whole brisket to 180 degrees in 2 hours. Would love to troubleshoot more.
I made this back in April and it was delicious!! Problem being there were no leftovers!! Corned beef was on sale last week and I have two 3lb. briskets, will I need to adjust the cooking time?
I’m so glad you enjoyed them! I wouldn’t stack them in the slow cooker, cook them one at a time to be sure they cook through well.
I’ve never made corned beef brisket before, and I’m so glad I picked this recipe. Fantastic flavor and I love the crispy crust. I found a mustard horseradish gravy recipe that went perfectly drizzled over the corned beef. Note to self next time…boy does it shrink! LOL Will definitely make again.
I’m glad you decided to give it a try, Jackie.
I made this for St. Patrick’s Day and it was so good I’m about to make another one!
Too good to save just for the holiday!
Best corned beef recipe I ever made. Perfectly tender and so flavorful. I cooked my cabbage in a frying pan with lots of garlic and a tablespoon of olive oil and some salt & pepper. Mixed the corned beef in with the cabbage and served it with egg noodles. It was a hit!! I liked the fact that everything wasn’t boiled in water.
Tastiest corn beef….. so tender!
Never had tasted one so good!
Thank you for sharing – it’ll be a regular at our place ?
Yay!!
This was so amazing. I’ve only made corned beef once or twice before, and they were not this good. I made the oven roasted adaption of 1 hr/ pound that I found in the comments. Otherwise, I did everything the same, except I used brown sugar, as I didn’t have regular. Still warranted amazing results. So easy, and it was so tender. Will never make it another way again. I also sent it to my mother-in-law, as I told her about it, and she requested the recipe. My husband said “it’s actually REALLY good!” Thank you!!!!
This is truly the best corned beef I have ever made! It was a huge hit with everyone in my family and so easy to make.
I’m so glad you all enjoyed it!
Oh M G. Do exactly as Sabrina says. Sooooo delicious. Served with buttery horseradish roasted potatoes. Will use this recipe over & over. Thank you for sharing!
My husband said this is the BEST corned beef he had ever eaten. Thank you!! I found my go to way to cook corned beef!! This recipe is an absolute winner!
Yay!!
So easy and delicious. Will definitely make this again!
Perfect as is ??
Eh, while the corned beef was delicious I in no way had a crispy top, even after a broiler session. The sugar in the braise really added a nice flavor to the meat though.
I am currently making this right now…after reading about the confusion of how much wate, I may not have put enough water in. Will this make it tougher? I am 7 hours in…