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
Want to save this recipe? Create a free account to easily save your favorite recipes
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:
Cooked EXACTLY as instructed. Absolutely nothing crispy about any part of the meat, including the spice topping. ?Three stars for flavor.
Hi Suzy. 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.
Very good!
I’ve been gratefully using this recipe each year on Saint Patrick’s Day after insisting on a way to elevate the traditional boiled dinner. This year I did the full 10 hours in the slow cooker and the result was meat too dry and the top still not really crisp, and the vegetables (added in the final 2 hours) too charred. I’ll go back to doing what I had done for years, alternatively suggested in the recipe, and cook for 8 hours and then finish under the broiler. That method consistently produced perfectly tender and juicy corned beef with a carnitas-like crispness on the exterior, and also took less time. Big thanks for a great holiday recipe, I have enjoyed preparing and sharing it!
Super tender and super delish on a reuben!!!! Thank you for sharing! <3
We loved it, this is now our favorite way to cook corned beef brisket. The meat was very moist and tender and it was the perfect amount of spices. My husband doesn’t like vinegar so I substituted lemon juice for the cider vinegar and it gave just the right amount of tartness with the sweetness of the sugar. It even smelled great all day while it was cooking!
how would this ever become crispy with all the liquid and the lid on?
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.
Can I cook on high for 5 hours or so?
I’m assuming you probably already made the recipe and I hope it turned out for you in 5 hours! 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. Hope you had a happy St. Patricks Day!
I love this recipe but I mistakenly tried a slow cooker to oven (cooking at 190) conversion and it came out tough and not falling apart like the slow cooker. I hate to waste all that meat. Any tips on how to tenderize it after it is cooked? The flavor is still good.
Here’s a couple tips to try to fix the corned beef by extending the simmering.
Note: Make sure the meat is entirely under water. Add more water if meat is no longer completely submerged.
First of all, you’ll need half a cabbage head or some carrots and a diced onion. It’s not a mandatory ingredient. But, these make the meat tender more efficiently.
Use a pressure cooker, slow cooker, or stockpot to go through the process.
First, place the vegetables, put the meat on top, and pour enough water so that the meat is entirely under the water.
If you’re using a stovetop or electric pressure cooker, set it to two bars and let it cook for about thirty minutes.
If you’re cooking with a slow cooker, cook it for 60 to 120 minutes if you’re using a low-temperature setting, and 35 to 60 minutes if you’re using a high-temperature setting.
As for stockpot, simmer the corned beef for about thirty minutes, keeping the lid closed.
We made this today! Followed recipe exactly. It came out perfect! It was soo unbelievably tender, moist, delicious, There was a crispy crust on top. We will be making this often.
If I could send a picture, it looked exactly like yours. Thank you for this wonderful recipe.
Hello, what cut of corned beef do you use?
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
It took me years to find a good corned beef recipe and it’s the only way I’ll make it now! I’ve gotten sooo many compliments on it. And I always end up broiling it at the end to get it extra crispy.
Has anyone made this with an 8lb corned beef? Having a party this weekend and got a huge one and not sure how long it will actually take to cook.
It takes approximately 45 – 50 minutes per pound. Hope it turned out for you!
Can you add carrots and potatoes to this recipe or will it dry out the beef?
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.
How do I make this with potatoes and carrots in the crockpot?
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.
Do you adjust the ingredients for a larger piece of beef, 4 lbs?
If you hover over the word Yield in the recipe, you may adjust to the number of servings you anticipate your extra pound will yield and the recipe will automatically update below. Hope that helps!
If I put 2x corned beefs into the same crock pot, do I have to double the ingredients like the sugar, apple cider vinegar etc?
I used a 3 pound corned beef for this recipe. How many pounds total were your 2 corned beef pieces?
My crockpot isn’t big enough actually. I luckily found 2x 4# corned beef so I’m just going to do it in 2 different pots.
Absolutely Delicious!! Thumbs up from the Hubby. I was hesitant that it would be too salty, but it was perfect. I just poured off the excess liquid from the corned beef package and followed the directions. I did notice a slight “vinegar” flavor which I wasn’t used to, but it may have helped make it so tender. I also noticed a slight sweet note, but Hubby didn’t notice a thing.
My first time preparing corned beef and my husband loved it! It was his birthday dinner request and didn’t disappoint. It was crispy and looked quite like the picture. I cooked on slow for 9hrs. He loved it so much, he purchased another one for me to prepare.
Hello! Many of your recipes are now my go to! Thank you! Wondering in this corned beef if I could replace the water with beer? Would that change it too much? Thanks!
Great question. Haven’t tested this recipe with beer; however, I did write a recipe for Guinness Corned Beef (https://dinnerthendessert.com/guinness-corned-beef/). Let me know how you like it!
Well, I decided to try the recipe just as you wrote it instead of the beer. And it turned out great. Thanks so much for another winner.
Follow the instructions. Mine didn’t come out crispy, so I borrowed it for two minutes which worked great. And just like everybody else said this is the best corn beef I have ever made! Freaking delicious!!!
Mine didn’t come with spice package. How can I make my own.
Great question. I will have to put that on my list of recipes to create!
2T Steak Spice (use your favorite and a low salt one if you have it)
2T Brown Sugar
1 1/2 Coriander
1T Paprika
1T Granulated Garlic
2t Mustard Seed
I would like to know if your corn beef recipe is more like the corned beef eaten on st. patrick day or is it like corn beef made in Jewish deli’s for their wonderful corn beef sandwiches?
What a great question and I’m sorry it’s taken me so long to answer it! I’m going to have to say that’s probably going to up to the person eating this recipe! We are super fond of corned beef around here so I would encourage to check out our Corned Beef recipes on the site (https://dinnerthendessert.com/?s=corned+beef), especially The Slow Cooker Reuben Sandwich for the Jewish Deli flavor! https://dinnerthendessert.com/slow-cooker-reuben-sandwiches/?swcfpc=1
Just wow! The best recipe for a corned beef I’ve ever cooked. Thanks so much. I loved the texture and who would have thought that pepper sprinkled on top would be so amazing with that little packet.
Fantastic recipe, this is the only way I cook corned beef now.
Hi, can i make this in the instant pot if short on time?
This was a great recipe…it came out crisp on top just as it said it would! We loved it!
Should I marinate this 1st or is it not necessary?
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
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…
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
Absolutely Delicious!! Thumbs up from the Hubby. I was hesitant that it would be too salty, but it was perfect. I just poured off the excess liquid from the corned beef package and followed the directions. I did notice a slight “vinegar” flavor which I wasn’t used to, but it may have helped make it so tender. I also noticed a slight sweet note, but Hubby didn’t notice a thing.
It should be in the package with the corned beef
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?
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.
The spice packet comes with the corned beef.
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!
Wondering the same thing!!! Want to cook this today too! How full does the crock pot need to be? Did you figure it out?
The former! Leave 75% of the beef exposed.
Did anyone ever find out the answer to this from the OP? It sounds like only 25% should be covered by the wording but I can see it both ways. Any input would be great, thanks! I plan to make it tomorrow!
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.
Corned beef brisket turned out great! We made Reuben paninis with the leftovers, delicious!
how big should my carrots be? I’m a newbie.
Hi Frances! I usually do 1-2 inch chunks. Enjoy?
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
I’ve made this recipe many times and it always delicious! This is the only way I fix corned beef. Thanks for this wonderful recipe!!
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.
Sorry, you did not follow this recipe to a T. Change the sugar and the temperature no wonder it was overcooked.
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
Best corned beef recipe EVER. I make corned beef every year for St Paddy’s Day (usually boiled or roasted). Well this year I wanted to use my slow cooker and came across this recipe. It was sooooo good I ate the entire thing in one weekend. I’m now cooking another one a week later. The flavor is amazing and while I won’t say it was “crispy” it definitely browned.
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
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.
Since I have discovered this recipe, I refuse to make corned beef any other way. The flavor us incredible.
Your slow cooker corned beef recipe was the best corned beef we have ever had.
It came out moist and soooo flavorful.
Thank you.
Thank you so much!!
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?
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!
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!
Best recipe I have ever made, thanks for sharing!
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.
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!!!
The best corned beef I’ve ever made! This recipe is a keeper!!
This was the best corned beef I have ever eaten. Thank you for this wonderful recipe!
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!
Hubs and I agreed this was the BEST recipe ever!
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!!
What if it is a 4 lb corned beef?
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!