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Crockpot Corned Beef Recipe - Simple, Tender, and Comforting

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3–4 pounds corned beef brisket (flat cut preferred, with spice packet)
  • 1 pound baby potatoes (Yukon gold or red, halved if large)
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 medium yellow onion, quartered
  • 1/2 head green cabbage, cut into wedges
  • 4–5 garlic cloves, smashed
  • 1 1/2 cups beef broth (or low-sodium chicken broth)
  • 1 cup lager beer (optional; replace with more broth if preferred)
  • 2 tablespoons brown sugar (balances the brine)
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns (if your brisket doesn’t include a spice packet)
  • 2 tablespoons Dijon or whole-grain mustard (for serving)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Layer the base: Place the onions, potatoes, and carrots in the bottom of the slow cooker. These form a bed and keep the meat elevated so it cooks evenly.
  2. Add the brisket: Set the corned beef on top, fat side up. Sprinkle the included spice packet over the meat. If you don’t have one, use peppercorns plus a pinch of mustard seeds and coriander if you like.
  3. Pour in liquid: Add the broth and beer (or all broth). Stir in the brown sugar and tuck in the bay leaves and garlic. The liquid should come about halfway up the meat.
  4. Set and cook: Cover and cook on Low for 8–10 hours (best for tenderness) or High for 5–6 hours. Don’t lift the lid unless you need to.
  5. Add cabbage at the end: In the last 60–90 minutes, wedge the cabbage around the brisket. This timing keeps it tender but not mushy.
  6. Rest the meat: Transfer the brisket to a cutting board and let it rest for 10–15 minutes. Skim excess fat from the cooking liquid.
  7. Slice against the grain: Cut the brisket into 1/4-inch slices across the grain for the best texture.
  8. Serve: Plate the meat with vegetables. Spoon a bit of the cooking liquid over the top. Serve with mustard and a sprinkle of parsley.