Crockpot Corned Beef
Crock pot corned beef is so juicy, tender, and flavorful that you won’t believe how easy it is to make! My secret to gluten-free corned beef is to cook it in hard apple cider instead of Guinness beer. This is a delicious and effortless corned beef brisket that takes minutes to prepare, and leaves the hard work to the slow cooker.
Delicious Details
- Cuisine Inspiration: Irish
- Primary Cooking Method: Slow cooker
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
It’s easy to think of corned beef and immediately picture corned beef and cabbage on St. Patrick’s Day. Traditional corned beef is seasoned beef brisket cured in rock salt, also called “corns” of salt. Though the origins of salt beef are English, the dish was commandeered by the Irish before it was brought to America.
While the stovetop version with cabbage might be the most common way to enjoy the dish, this easy crock pot recipe is actually my family’s favorite way to enjoy juicy, corned beef brisket. In fact, I make crock pot corned beef any time of the year, whenever the craving strikes.
I once had a friend tell me that all you need to make the best corned beef is a pint of Guinness. And that may be true, but unfortunately, Guinness isn’t gluten-free. So, I use the next best thing: Hard apple cider. This corned beef is still just as juicy and full of flavor, and without gluten.
Why Make This Crock Pot Corned Beef Recipe
- A secret ingredient. Hard cider infuses the beef with flavor and tenderizes it in place of traditional Irish beer. It may not be the authentic version of corned beef, but it is downright delicious.
- Versatile. Again, breaking from tradition here, but I cook my crock pot corned beef on its own, without veggies. It offers the flexibility to prepare and serve any sides I like. In my Make it a Meal section below, you’ll see some of my favorites. This also makes the beef ready to serve for other occasions or using up leftovers!
- Minutes to prep. Without ingredients to prep and chop, you can easily toss the corned beef into the slow cooker, even on frantic mornings. Come home to a hearty and delicious meal any day of the year!
Only 2 Ingredients
Because corned beef brisket comes already cured, you really only need two ingredients, one being the brisket itself! Find the full amounts and step-by-step instructions in the recipe card further down in the post.
- Corned Beef Brisket: Often found in a vacuum-sealed package in your local grocery store. I use the brisket that has already been cured, which comes with a packet of pickling spice. Check that your brand is gluten-free, if needed.
- Hard Cider: One 12 oz. bottle. Not to be mistaken for apple ale, which is not gluten-free. Common brands of gluten-free cider are Strongbow, Angry Orchard, Bold Rock, Stella Artois, and Woodchuck. If you don’t cook with alcohol, apple juice or sparkling cider are both options, but replace a quarter to half with chicken broth to cut the sweetness.
Which Cut of Beef Should I Use?
I like to use a flat cut corned beef brisket, which is the best cut for homemade corned beef. It’s also the most common cut found in most supermarkets! This cut of brisket has a thick fat layer that locks in all the moisture and keeps the meat tender as it cooks, and it’s the best for slicing.
How to Make Corned Beef in the Crock Pot
Ever since I first made this recipe for unbelievably tender and juicy salt beef brisket, it’s been my go-to. Thanks to the Crock Pot, I don’t think there’s a simpler way to make something that comes out tasting so great. Check out this overview with photos, then get the details in the recipe card.
- Rinse the brisket. Start by removing the corned beef brisket from the package and giving the meat a rinse. Place the brisket fat-side-up in your slow cooker.
- Season the brisket. Sprinkle the contents of the brisket seasoning packet over the meat. These are the pickling spices that will infuse the beef with all kinds of flavor while it cooks!
- Pour in the liquid. Pour in a full bottle of hard cider, dousing the brisket.
- Cook. Place the lid over the slow cooker and cook the corned beef on low for 6 to 8 hours. Patience is key! Like any slow cooker recipe, you can’t rush the process.
- Slice and serve. Lastly, when your corned beef brisket is ready to serve, remove it from the slow cooker and slice the meat thinly against the grain.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Hamilton Beach 6 Quart Slow Cooker – Since the cuts of brisket can be quite large, I cook this in my 6-quart slow cooker. The size allows the meat to lie flat while cooking so that it cooks through. A smaller slow cooker will also work, though you may need to squish the brisket meat up a bit and watch that it cooks as evenly as possible.
Common Questions
Hard apple cider works in place of beer in this corned beef recipe, tenderizing and flavoring the beef. You can absolutely make this corned beef the traditional way, using Guinness if you aren’t gluten-free.
Cooking corned beef in the crock pot takes between 6 and 8 hours on Low. Cooking on High heat can lead to tough, chewier beef.
While it’s harder to do, yes, you can overcook the beef if it’s in the slow cooker for too long, or if the heat is too high. Check the corned beef at the earliest suggested time (6 hours) and don’t forget about it!
Corned beef is cooked when the internal temperature reaches 145ºF, though it’ll be soft and sliceable when it hits the 190º-205ºF range. Use an instant-read thermometer.
Make it a Meal
I purposefully leave out the cabbage for this recipe, since corned beef is just so nice to pair with all kinds of other sides! Especially because, while I often make it to celebrate a gluten-free St. Patrick’s Day, I like to enjoy this slow cooker corned beef year-round. Here are some of my family’s favorite gluten-free side dishes:
- Pair with potatoes. It doesn’t get more Irish than a scoop of mashed potatoes. Or, opt for a bowl of cream of potato soup instead.
- Low-carb options. I love corned beef with horseradish cheddar cauliflower gratin, but for an Irish-inspired dish, try cauliflower colcannon.
- Eat your veggies. Pair with browned butter peas and carrots or try lemon green beans for some freshness.
- Don’t forget bread. Enjoy with a slice of buttered gluten-free Irish Soda Bread or a hunk of cornbread.
- End with dessert. Keep the St. Patrick’s Day theme going with flourless Bailey’s brownies or fun and colorful rainbow Jell-O.
How to Store and Reheat Leftovers
- Refrigerate. Cooked corned beef can be stored for up to 3-4 days in the fridge. Make sure to store the meat in a shallow airtight container, or wrap it thoroughly in plastic wrap.
- Reheat. Wrap the beef in aluminum foil and place it on a baking pan. Bake in a 350°F oven until heated through.
- To freeze corned beef, wrap the meat tightly in a double layer of plastic wrap and then place the whole thing in a freezer bag. Try to get as much of the air out as you can before sealing it up. Thaw corned beef in the fridge overnight before serving. See my note below.
A Note on Freezing Corned Beef
There are some chefs out there who are steadfast against freezing corned beef brisket. However, I’ve found it’s possible to freeze corned beef, either whole or sliced, without too much loss of flavor or texture. For best results, keep cooked corned beef in the freezer no longer than 2-3 months.
Ways to Use Leftover Corned Beef
Sometimes the best thing about corned beef is the leftovers, which is why I always buy a brisket big enough to have extra. Here are some ideas:
- Make sandwiches. Use leftover slices of beef for Reuben sandwiches on gluten-free sandwich bread or leftover gluten-free dinner rolls.
- Make a hash. Dice up leftovers with hash brown potatoes in an easy homemade corned beef hash.
- Toss a salad. Substitute steak with corned beef in this grilled steak salad recipe, or add brisket to a fresh winter salad.
- Get creative. Use sliced corned beef, melted cheese, and coleslaw as toppings for some loaded sweet potato fries.
More Hearty Beef Dinner Recipes
Crock Pot Corned Beef
Ingredients
- 3 pound flat cut corned beef brisket with seasoning packet
- 12 ounce bottle of hard apple cider (I like Strongbow Gold)
Instructions
- Open the package containing the 3 pound flat cut corned beef brisket, keep the seasoning packet, and drain the liquid. Rinse the corned beef well and place it in your slow cooker. Sprinkle with the contents of the seasoning packet.
- Pour the 12 ounce bottle of hard apple cider over the corned beef, cover, and cook on low for 6-8 hours.
- Remove from the slow cooker and slice thinly against the grain.
Notes
- Store leftovers airtight in the fridge for up to 3-4 days.
- Freeze leftovers in an airtight container or freezer bag for up to 2-3 months.
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Can regular cider be used instead of hard cider?
I haven’t tried it. I’m honestly not sure if all the sugar will burn in the crockpot.