Description
This Slow Cooker Corned Beef recipe delivers tender, flavorful brisket cooked low and slow with pickling spices, garlic, and warming cinnamon for a perfect St. Patrick's Day meal or anytime comfort food.
Ingredients
Units
Scale
Main Ingredients
- 5 pound corned beef (with pickling spice)
- 2 bay leaves
- 1 cinnamon stick
- 6 whole cloves
- 6 cloves garlic (peeled)
- 1/2 teaspoon red pepper flakes
- 2 cups water
Instructions
- Prepare the brisket: Rinse the beef brisket thoroughly under cold water to remove excess salt and impurities, then pat it completely dry with paper towels to ensure proper cooking texture.
- Cook the brisket: Place the corned beef fat side up in the slow cooker. Add the bay leaves, cinnamon stick, cloves, peeled garlic cloves, red pepper flakes, and pour 2 cups of water over the beef. Cover and cook on low heat for 8 hours (or on high for 4 hours) until the meat is tender.
- Finish and serve: Carefully remove the corned beef from the slow cooker using tongs or a spatula. Cover it loosely with foil and allow it to rest for 10-15 minutes to let the juices redistribute. Slice the beef against the grain and serve warm.
Notes
- Store leftover corned beef in an airtight container or freezer bag for 3-4 days; leftovers are delicious hot or cold.
- Reheat leftovers in 30-second intervals in the microwave or warm slices in a skillet over medium heat.
- For long-term storage, wrap the corned beef tightly in plastic wrap and freeze in an airtight container for 2-3 months; thaw overnight in the refrigerator before serving.
- Using the fat side up during cooking helps keep the meat moist and flavorful.
Nutrition
- Serving Size: 1 serving (approx. 6 ounces)
- Calories: 360 kcal
- Sugar: 0 g
- Sodium: 940 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 110 mg
