Description
This Slow Cooker Corned Beef recipe is an effortless way to achieve tender, flavorful corned beef infused with aromatic spices. Simply add your ingredients to a slow cooker, let it cook low and slow for 8 hours, then slice and enjoy a hearty, comforting meal perfect for St. Patrick's Day or any time you crave a classic dish.
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 with cold water and thoroughly pat dry to remove excess brine and prepare it for cooking.
- Cook the brisket: Place the corned beef in the slow cooker fat side up. 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 for 8 hours or on high for 4 hours until the meat is tender.
- Finish and serve: Carefully remove the beef from the slow cooker and cover it loosely with foil. Let it rest for 10-15 minutes to allow the juices to redistribute. Slice against the grain and serve warm or cold as desired.
Notes
- Store leftover corned beef in an airtight container or freezer bag for 3-4 days; it tastes great hot or cold.
- Reheat leftovers in the microwave in 30-second intervals or on a skillet over medium heat for best results.
- Corned beef freezes well; wrap tightly in plastic and store in an airtight container for 2-3 months. Thaw overnight in the refrigerator before reheating or serving cold.
- For additional flavor, consider adding vegetables like cabbage, carrots, and potatoes to the slow cooker during the last 2 hours of cooking.
Nutrition
- Serving Size: 1 serving (approx. 6 ounces)
- Calories: 350 kcal
- Sugar: 0.5 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 120 mg
