Corned Beef in the Slow Cooker
Corned Beef Slow Cooker
Servings
Ingredients
- 4 pound corned beef brisket
- 4 ribs celery - cut into large chunks
- 2 onions - cut into quarters
- 2 1/2 cups chicken stock
- 12 ounces beer (one bottle)
Instructions
- Place celery and onions in the bottom of a slow cooker.Â
- Place orned beef brisket, fat side up on top.
- If there is one sprinkle contents of seasoning packet over brisket
- Pour chicken stock and beer around sides of brisket.
- Cover and cook on low 8 to 10 hours, or until brisket is fork-tender
- Serve with boiled or roasted veggies like potatoes, carrots and cabbage.
Notes
You can add potatoes, cabbage and carrots to the slow cooker the last 2 hours of cooking. Â These days if I have time I love to roast the veggies in the oven. Â I cut potatoes in half or quarters. Â Cut carrots in chunks. Â I like to buy the multi colored carrots leave whole or cut lengthwise. Â Core and then cut cabbage chunks or wedges. Â Place on a foiled lined large baking or even two. Â Drizzle with a good amount of olive oil. Â Season well with salt and pepper. Â Pre-heat oven to 425 or 450 degrees and roast veggies 25 to 35 minutes or until potatoes and carrots are tender and have slightly browned crispy eggs. Â Â you can brown for a couple minutes at the end if you want to get veggies a bit more browned and crispy.Â
Nutrition
Calories: 50kcal | Carbohydrates: 3g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 29mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 114IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.3mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Can I cook it on hi in the slow cooker
Hi Nancy. Yes you can cook this on high. It should be tender in 5 to 6 hours on high. Thanks! -Amy
love all your east recipes.
Hi what kind of beer do you use in the corned beef.
Hi Monique. I use an Irish red like Killigan’s red but any lighter beer works. Thanks! -Amy
Would the recipe have to be adjusted if using pressure cooker?
Hi Michael. First use 1 extra cup chicken stock, so 2 1/2 cups total along with the water and beer. Cook corned beef alone in liquid on high without veggies for 2 hours. Let pressue release naturally. Remove corned beef to a plate. Cover to keep warm. Add cabbage, potatoes and carrots to liquid. Cook on high for 12 minutes. Let pressure release naturally. Enjoy! Thanks! -Amy
I have a question. What would be a good substitution for the beer. My twin brother, Jade, and I do not not drink alcohol of any kind so we obviously don’t buy it and nobody has answered our question when we inquired on other blog, social media, and web sites. Thank you!
Hi Wade. Just use more chicken stock instead of the beer. It will still be delicious. If leaving beer out use 4 cups chicken stock. Thanks! -Amy
It’s St Patrick’s Day and I made this recipe this morning. With all the good reviews I can’t wait till it’s done and taste it. Thank you Amy. I would suggest you add to the recipe to rinse/pat dry the corn beef and cook fat side up. Luckily I read the reviews before I made it.
Thanks Peg! Yes, I agree. I always rinse off and pat dry the raw corned beef. I hope you loved it! This is my favorite way to make corned beef! -Amy
I was unsure about this recipe. But it is delicious!!! I especially like the tip about putting in the vegetables and potatoes for the last two hours. Worked VERY well. Cooked just right. Will definitely make again.
Seriously Amy..the ONLY way to cook corned beef. No constantly checking the pot on the stove to make sure the liquid has not evaporated. I do two and just make sure the beef is somewhat submerged. And garlic..gotta have a few cloves…not garlic powder. I hate that stuff. Gives you indigestion! Oh and a few cloves as well. I like a rich, seasoned broth. Now a fabulous Reuben for next week. OK?
It will be okay, John. Don’t worry. it won’t effect the salt content. Enjoy.
If I already started cooking the corn beef without rinsing it and I didn’t know that we had to, is that going to change the flavor of the meat? Is it going to end up being to salty?
Hi Lisa,
Just leave the beer out and add another 1 1/2 cups chicken stock. It will still taste great! Thanks!
How can I make this without the beer/alcohol?
It’s the best.
Hi Amy ! I saw you on WGN & was very impressed with your Crockpot Corned Beef recipe ! I just put it in this morning. I added some garlic additionally… now I am wondering if that will go against the simmering beer ? Wondering why garlic wasn’t in your recipe ? I hope I didn’t wreck your recipe ?
Hi James. I would just add both seasoning packets and another 1 cup or so of chicken stock. Cook time should still be 8 to 10 hours. I’m getting hungry just thinking about it!
Hi Amy,
I wanted to do 2 corned beefs with this recipe……just wanted to know what adjust are need to recipe and cook time. Thanks much.
Hi Amy. When you take the corned beef out of the package do you rinse it off before cooking it.
Hi Paula. Yes, I always rinse the corned beef and pat it dry with paper towels before cooking. Thanks! -Amy
Hi Nancy. I cook the corned beef fat side up. After removing from slow cooker, you can cut the fat off the top and it slices beautifully. Thanks! -Amy
Hi John. I’d love to email you out recipes weekly. Just go to my homepage and enter your email in the subscribe to newsletter box. https://www.thecookingmom.com/ Thanks! So glad you like me recipes! -Amy
Excellent Recipe ! I would like to have any recipe’s sent to my e-mail..
Thanks !
Does the brisket need to be placed fat side up when placed in the slow cooker?
Wonderful!!! I put 2, 4+ pound flats in the crockpot before going to bed. They turned out very, very flavorful. I did omit the water by accident, but there was plenty of “juice”. I used one of the flats to make the reuben soup which tastes wonderful too!