Slow Cooker Corned Beef

Slow Cooker Corned Beef is the easiest way to make corned beef. It turns out tender and delicious every time.

Why You’ll Love This Recipe

Making your slow cooker corned beef is not only easy but you end up with a nice tender, tear apart piece of meat and it is so simple to do.

It is also a perfect way to celebrate St. Patrick’s Day without having to eat green food! I like green food but I don’t like food that is green that is not suppose to be green (i.e., eggs, potatoes, pancakes etc.)

What is Corned Beef?

Corned Beef is a salt cured beef product and probably became popular in the 17th century when they began curing meat with salt. For me, corned beef is more like ham than it is like beef.  It has the salty flavor and similar texture. It is also known as corned beef brisket.

Flat Cut Vs. Point Cut

Corned Beef is usually available in two different cuts, flat cut and point cut.  Which should you use?

After a little research I discovered that a flat cut corned beef was the way to go.  It is easier to find and it is lean and when cooked properly, it is tender and flavorful. Sliced across the grain, the slices of corned beef are fantastic for sandwiches the next day, or they can be diced for a wonderful meal of corned beef hash.    A Point Cut, looks like it’s name, it comes to a point at the end.

Ingredients Needed

• Corned Beef. I used a flat cut. You will also use the pickling spice packet that comes with it.
• Veggies. Carrots, Red Potatoes, Onion and cabbage is optional
• Beef Broth.

How to Make Slow Cooker Corned Beef

• Place the corned beef in the slow cooker and sprinkle with the seasoning packet it comes with.  Add in 4 cups of beef broth.
• Turn your slow cooker onto low for 8-9 hours.

• Add the potatoes and carrots halfway through the cooking time.  This prevents them from over cooking and getting too mushy.  To make it more authentic, you could also add in some cabbage.  I don’t care for cabbage and care even less for the way it smells while it is cooking. The smell takes me back to those days when the school cafeteria fixed it!  Don’t add the cabbage until the last hour though if you are going to use it.

• Remove the corned beef from the slow cooker and slice it like you would a brisket.  It will be nice and tender and basically pull apart.

My Corned Beef didn’t come with a spice packet!

You can use pickling spice in place of the spice packet which is available in the spice aisle or make your own spice mixture using the following:

2 tablespoon coriander seeds
1 tablespoon mustard seeds
2 teaspoon peppercorns
1 teaspoon anise seeds
4 large bay leaves
1 teaspoon crushed red pepper flakes
Put coriander seeds, mustard seeds, peppercorns, and anise seeds in a hot skillet (I like to use cast iron) over medium heat for 2 to 3 minutes, you want to be able to smell the spices. Add in the bay leaves and red pepper flakes and stir together for about 30 seconds. Put the mixture into a blender or small food processor and pulse a few times to release the flavors.
Use about 2 Tbsp of the mixture.

Check out more fun St. Patrick’s Day recipes:

• Instant Pot Corned Beef and Reuben Sandwich
• Grasshopper Pie
• St. Patrick’s Day Oreos
• Mint Oreo Brownies
• Leprechaun Cookie Bark

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