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This Crock Pot Corned Beef is cooked in Guinness beer, making it crispy, juicy, and simply mouthwatering. Throw in potatoes and carrots for an easy, hearty, and complete meal.
My Favorite Crock Pot Corned Beef Recipe
Now, I may not be Irish or Jewish – corned beef is common in both Jewish and Irish traditions – but I sure love to eat like I am! When I think of big family dinners, especially around St. Paddy’s Day, I automatically think of corned beef and cabbage! Corned Beef is a family favorite in my house, and I try to make it often. I especially like to prepare it in the Crock Pot because it’s easier, simple, and hands-off.
This also makes it great for serving at large celebrations because I can pop it in the slow cooker earlier in the day and ensure my house is tidy and the table is set when family and friends arrive. It also frees me up to host and enjoy the time with everyone and drink some Guinness!
What is Corned Beef?
Corned beef is a way to describe a cooking technique typically used on the brisket cut of beef. With this technique, the beef is preserved through salt-curing. In this method, the beef cut undergoes curing in a brine solution infused with various spices, and it is gently simmered on low heat until the meat becomes exceptionally flavorful and tender.
When you purchase corned beef, it will likely come with a spice pack that includes bay leaves, peppercorns, and allspice. Some spice packs might include ginger or cinnamon. All of these spices are, of course, accompanied by lots of salt, FYI.
Why Make Corned Beef in a Crock Pot?
I am a huge fan of the ease of slow cooker meals like beef machaca and crock pot rump roast. While cooking corned beef in a traditional fashion on the stovetop is quite delicious and cozy, the crock pot is just so much easier. Since corned beef is meant to be simmered on low for a long time, it is perfect for cooking in the slow cooker. Once it is set in there, you can walk away for hours – or until it’s time to add the potatoes and carrots. And, when it’s done, you have a complete meal with a super simple cleanup.
Recipe Ingredients
- Corned beef brisket with spice packet – These come in a bag and are usually kept in refrigerators at your local grocery store.
- Light brown sugar – The sugar adds a touch of sweetness to balance the savory flavors in the dish and enhances caramelization.
- Garlic – Fresh garlic is used for extra flavor. If you only have garlic powder, that’s also okay to use.
- Guinness beer – This Irish beer is used for that deep, rich flavor it adds to the dish and helps tenderize the meat.
- Carrots – A classic vegetable that complements the corned beef and potatoes.
- Baby potatoes – These will absorb the flavorful juices from the corned beef and beer.
- Parsley – I use fresh parsley as a garnish.
How to Make Slow Cooker Corned Beef
Now, let’s look at the step-by-step process of making succulent crock pot corned beef, from preparing the meat to achieving that perfect tenderness. It’s a complete meal featuring meat, potatoes, and veggies all in one!
- Prep: Place the corned beef, fat side up, into the slow cooker and season it with the spice packet. Then, sprinkle with brown sugar, and add the garlic and beer.
- Cook: Cover with the lid and cook on LOW for 4 to 5 hours.
- Add: Remove the lid and add the carrots and potatoes. Cover and continue to cook for 2 to 3 more hours or until the corned beef is tender.
- Rest: Take the corned beef out of the slow cooker and transfer it to a cutting board. Let it stand for 15 minutes before cutting. Then, thinly slice the corned beef against the grain.
- Serve: Garnish with parsley and serve the beef with the carrots and potatoes.
Recipe Tips
- If your corned beef is not browned on top, or if you like a bit more browning, put the beef under the oven broiler for a few minutes or until browned to your liking.
- To add an extra layer of flavor and texture to the corned beef, consider searing it in a hot skillet before placing it in the slow cooker.
- For a more traditional recipe, add freshly chopped cabbage 1 hour before the meat is done cooking.
- Let the corned beef rest for about 15 minutes after cooking and before slicing. This allows the juices to redistribute, keeping the meat moist and tender.
- Be sure to slice the beef against the grain for the most tender results.
Serving Suggestions
I enjoy my corned beef served with potatoes and carrots, but I also love corned beef with fried cabbage or a side of classic coleslaw.
You can always opt to mash the potatoes. The juices from the crock pot would be so yummy spooned over mashed potatoes!
If you are avoiding carbs, you can serve it alongside roasted vegetables instead.
Ideas For Using Corned Beef Leftovers
I look forward to reusing my corned beef leftovers, especially in a tasty Reuben sandwich! Another knock-your-socks-off idea is making a corned beef hash with your leftovers or this amazing Reuben casserole.
With leftover corned beef, you could also make a modified Cuban sandwich, try out a cool Irish taco recipe, or top your Irish nachos with leftover shredded corned beef.
Corned Beef FAQs
The cut of beef used for corned beef is the brisket. The brisket is located in the front of the cow, toward the bottom, near the cow’s front legs. For corned beef, you can use a point cut or a flat cut. Point cut is typically cheaper and harder to find. It’s considered less attractive and often used if the meat will be shredded. The flat cut is much leaner than the point cut. This cut is easy to find in supermarkets and best for slicing. You could also choose the whole brisket, which will include both cuts.
Corned beef is cooked through when the internal temperature registers at 145˚F. To ensure accurate results, I suggest using an instant read meat thermometer.
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Crock Pot Corned Beef
Ingredients
- 3 pounds raw corned beef brisket with spice packet
- 2 tablespoons light brown sugar
- 5 cloves garlic, peeled and halved lengthwise
- 2 cups Guinness beer
- 1 pound baby potatoes
- 6 large carrots
- chopped fresh parsley, for garnish
Instructions
- Prep the corned beef. Place the corned beef, fat side up, in the slow cooker and season it with the spice packet. Sprinkle with sugar, add garlic, and pour the beer around it.
- Cook. Cover and cook on LOW for 4 to 5 hours.
- Add the vegetables. Remove lid and add carrots and potatoes; cover and continue to cook for 2 to 3 more hours or until tender. Corned beef is cooked through when the internal temperature registers at 145˚F. Use an instant-read meat thermometer for accurate results.
- Rest and slice. Remove the corned beef from the slow cooker and transfer it to a cutting board; let it rest for 15 minutes before cutting. Thinly slice the corned beef against the grain.
- Enjoy. Serve slices of corned beef with carrots and potatoes, and garnish with parsley.
- Extra browning. If the corned beef is not browned on top or if you like a bit more browning, put it under a broiler for 2 to 3 minutes or until browned to your liking.
Notes
- Corned Beef: The cut used for corned beef is the brisket. The brisket is located in the front of the cow, toward the bottom, and near the cow’s front legs. For this corned beef recipe, you can use a flat cut. The flat cut is much leaner than the point cut; it is easier to find in supermarkets and is best for slicing.
- Vegetables: Use any root vegetables you like, or have on hand. Potatoes and carrots are our favorites, but you can also throw in some turnips, onions, sweet potatoes, etc…
- Add cabbage: For a traditional spin on this corned beef recipe, add chopped cabbage to the slow cooker about 1 hour before the meat is done cooking.
- Store Corned Beef in an airtight container and keep it in the refrigerator for 3 to 4 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Thank you Katerina. A very tasty top notch recipe. I used clover honey from the Amish instead of sugar. )))
I am very glad you enjoyed it! Thank YOU! ๐
I have made this once already and tasted great! I am making it again this week. I have a long flat this time because my family likes the stringy kind. So there is nothing special I have to do right?
Hi!
That’s right, you don’t need to change anything.
Does it come out “stringy” if you use the flat cut? I’ve made corned beef in the crockpot with the point cut and it just falls apart. I’m looking for one that will hold its shape. It looks like it does in your pics, so I’m hoping the cut of meat will make the difference. ๐
I used keystone light beer as that was all I had. And I mistakenly put potatoes and carrots in at the start. Will this ruin it?
Hi!
The potatoes and carrots will most likely get soft and mushy. If you don’t mind that, then it should be okay. If not, remove them once they are cooked through, and then continue cooking the corned beef.
Can you use garlic powder instead of garlic cloves?
Debi that was great. I’m Irish American and this is a great meal but the leftovers are my favorite. Reubens are amazing, make yourself some homemade 1000 island instead of store stuff (mayo, bit of ketchup, pickle, onion, garlic, paprika, touch of horseradish, dash of cayenne, pinch of sugar, let sit for a day in the fridge- thank me later) — and corned beef hash is great with a couple over easy eggs and toast.
I’m very glad you enjoyed it! Thank YOU! ๐
I have a flat cut corned beef . Can I use instapot and how long?
Does the corn beef need to be fully covered with liquid or just part way up?
Hi!
Just part way up is enough.
Can you use garlic powder instead garlic cloves?
Did you use point cut or flat cut corned beef?
Hi!
This was flat cut with spice packet, included.
I have always just put the cabbage in the crockpot with the potatoes and meat. But I saw that someone fried the cabbage. Sounds great! I’m going to Google how to and treat my husband to fried cabbage with his corned beef!
I have a recipe for that! ๐ This is fried cabbage with bacon and it’s delicious, but you can leave out the bacon, if you like. https://diethood.com/fried-cabbage/
What if y oh
Donโt have Guinness beer?
Hi!
You can use any dark beer, but you can also use beef broth, root beer, or even coke/pepsi.
I fry up some bacon and cut it into sm pieces and cook the cabbage in a little bit of the grease. Yum
You may want to try Brussel sprouts for a change, they don’t get messy as cabbage, and if you add a touch of salt ,they taste marvelous. That’s comming from an englishman , from the cold region, who’s family used to grow them in there garden 60 yrs ago.
That’s a great idea! Thank you! I love brussel sprouts and add them to lots of dishes. ๐
AWESOME!! dish and very flavorful. I did add cabbage to it and it went very fast. I guess my only complaint would be the lacking of leftovers, so I will dbl the recipe next time. I did save enough to make corn beef hash and poached eggs for Sunday brunch the next morning.
Thank YOU! I’m very glad you enjoyed it! ๐
I too had been searching for a good crockpot recipe for corned beef. This is tasty and I added some cabbage, just because it goes well with my traditional mindset of corned beef and cabbage.
I’m very glad you enjoyed it! Thank YOU! ๐