Crockpot Corned Beef

The Best Slow Cooker Corned Beef Recipe

Corned beef is a beef brisket cured in rock salt – “corns” of salt – though other spices and sugars can also be added to some recipes. The popularity of salt beef was sort of commandeered by the Irish, then brought to America, though the dish originates with the British. 

When you think of corned beef, you likely think of Corned Beef and Cabbage, which is popular even in the U.S. for St. Patrick’s Day. While that may be the most traditional way to enjoy this dish, simmered on the stove with cabbage, as well as potatoes and carrots, this crockpot recipe is actually the way my family enjoys it most.

In fact, I’m known to pick up a corned beef brisket at pretty much any time of the year, whenever the craving strikes, or my youngest, a self-professed corned beef super-fan, tells me he wants it. Here’s why we love it and why you will too:

• A secret ingredient. I had a friend once tell me that all you need to make a good corned beef is a pint of Guinness. However, I use hard apple cider. It’s still just as juicy and full of flavor, but now it’s naturally gluten free! It may not be the most authentic version of a traditional corned beef – but it is downright delicious.
• No veggies. Again, breaking from tradition here, but I cook my corned beef in the crockpot on its own so that I have 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 it versatile to serve for other occasions or use up leftovers! Not to mention, you can avoid battles with picky eaters (or my not usually picky kids who happen to not like “vegetables cooked in meat juice”).
• Quick to assemble. Without a lot of ingredients to prep and chop, you can easily toss this into the slow cooker even on frantic mornings so you can come home to a hearty and delicious meal any day of the year!

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: Remove the corned beef brisket from the package and give 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 Cider: 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: When your corned beef brisket is ready to serve, remove it from the slow cooker and slice the meat thinly against the grain.

Common Questions

• Do you need to use hard cider? Acidity in alcohol tenderizes the meat and cuts the richness a little. The sweetness of cider also nicely balances the salty flavor of the beef. This being said, you can absolutely make this corned beef the traditional way using Guinness, but I would recommend using some type of alcohol. However, if you do not cook with alcohol, try sparkling cider or apple juice mixed with some chicken broth to tone down the sweetness.
• What kind of Crock Pot should I use? Since the cuts of brisket can be quite large, I cook this in my Hamilton Beach 6 Quart Slow Cooker. The size allows the meat to lay 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.

How to Store and Reheat Leftovers

• Store – 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 it in aluminum foil and place this on a baking pan, then place this in a 350°F oven until heated through. 

Can I Freeze Crock Pot 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 frozen cooked corned beef in the freezer for a maximum of 2-3 months.

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.

What to Make with 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.
• Try 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 into a fresh Winter Salad.
• Get creative. Use sliced corned beef, melted cheese and coleslaw as toppings for some Loaded Sweet Potato Fries.

More Hearty Dinner Ideas

• World’s Best Lasagna
• Shepherd’s Pie
• French Onion Stuffed Meatloaf
• Crockpot BBQ Beef
• Caprese Filet Mignon
• Creamy Hamburger and Potatoes Skillet