Slow Cooker Corned Beef
This slow cooker corned beef delivers incredibly tender, juicy brisket with a unique dark caramelized crust. A simple hands-off method that results in a professional Sunday plate with deep, malty flavor.
Equipment
- Slow cooker
- Baking Sheet
Ingredients
- 1 package Corned beef
- 1.5 cups Water
Instructions
Set up the brisket in the slow cooker
- Nestle the corned beef into the crock pot and position it fat-side up so it can self-baste as it cooks, keeping the meat juicy.
- Scatter the included seasoning packet over the top of the meat in a thick, speckled layer to build warm, aromatic flavor.
Use the packaging trick for maximum flavor
- Pour 1.5 cups of water into the empty corned beef package first, swish it around to pick up the remaining brine and spices, then pour every drop over the meat.
Slow cook until tender
- Cook on low for 6 to 8 hours (or high for 4 to 5 hours). The brisket is done when it looks plumper and a fork slips in with only gentle resistance.
The dark and bright oven finish
- Move the meat to a baking sheet and brush with a balsamic vinegar and honey reduction. Roast in a hot oven for 15 minutes until the surface is dark, sticky, and sizzling.
Notes
Slicing Secret: Identify the direction of the muscle fibers and slice against the grain to ensure every piece is tender and easy to chew rather than stringy.
Storage Tip: Store leftovers submerged in the cooking liquid to prevent the brisket from drying out or oxidizing. It tastes even better the next day.
Fat-Side Up: Always cook with the fat cap on top to allow it to render and naturally baste the leaner parts of the brisket during the long braise.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.