Description
This slow cooker corned beef recipe is a hands-off, tender, and flavorful way to prepare a classic dish. Using simple spices and slow cooking for eight hours ensures a moist, savory brisket perfect for any occasion.
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 thoroughly under cold water to remove excess brine and pat it dry completely with paper towels to ensure even cooking.
- Cook the brisket. Place the corned beef fat side up in the slow cooker. Add the bay leaves, cinnamon stick, whole cloves, peeled garlic cloves, red pepper flakes, and pour 2 cups of water over the meat. Cover and cook on low for 8 hours or on high for 4 hours until tender.
- Finish and serve. Carefully remove the cooked brisket from the slow cooker using tongs or a large fork. Cover it loosely with foil and let it rest for 10 to 15 minutes to allow juices to redistribute. Slice against the grain and serve warm.
Notes
- Store leftover corned beef in an airtight container or freezer bag for 3 to 4 days. It reheats well in the microwave or on the stovetop in a skillet over medium heat.
- For long-term storage, freeze the cooked corned beef wrapped tightly in plastic and an airtight container for 2 to 3 months. Thaw overnight in the fridge before reheating or serving cold.
- Resting the meat before slicing ensures juicier, more tender slices.
- Feel free to add vegetables like carrots, potatoes, or cabbage to the slow cooker during the last 2 hours of cooking for a complete meal.
Nutrition
- Serving Size: 1 serving (approximately 6 ounces)
- Calories: 320 kcal
- Sugar: 0 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 110 mg
