Corned Beef Dinner - Crock Pot Recipe

Community Pick

Submitted by Derf2440

"Very nice aroma to come home to and a wonderful taste. Satisfying"

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photo by thecookierookie

Ready In:: 10hrs 15mins
Ingredients:: 12
Serves:: 4

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ingredients

2 - 2 ¹⁄₂ lbs corned beef brisket
1 medium onion, sliced
1 stalk celery, cut in 3
4 medium potatoes, peeled and halved
4 medium carrots, peeled cut in 3
1 cup beef bouillon
1 bay leaf
1 garlic clove, smashed
1 teaspoon Worcestershire sauce
¹⁄₂ teaspoon dry mustard
4 small cabbage, cut into wedges
1 teaspoon caraway seed

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directions

Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary.
Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top.
Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard.
Pour over brisket, cover pot.
Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
To serve, discard cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favourite mustard.

Questions & Replies

I thought visible fat added to the flavor. I always leave mine on

chuckboch
Why is this coming up with a search for Irish dishes? Corned beef is Jewish, not Irish.

Brian M.
Don't corned beef roasts usually come with a seasoning packet? Would you use it along with the seasonings you have or instead of your seasonings? Thanks!

Gretchen W.

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How long to you cook this on HIGH in the crockpot?

loisawood
How do I print the recipe only?

Barbnter

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Reviews

I cook mine stovetop all the time so tried this...pretty easy, no fuss and loved it BUT...I would urge anyone not to discard the liquid but to save it and freeze it because it makes an AWESOME base for split pea soup!!

kayfly01
This was my very first corned beef I ever made. I made on St. Patrick's day for company and everone LOVED it! The potatoes came out wonderful!! We also made reubens out of some of the corned beef. I made a point of telling everyone "DON'T EAT THE CARROTS!!" It was a very fun evening! Thanks!

KissMyTiara
Don't forget the horseradish sauce to finish it off!!

Catherine M.

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this was the leanest corned beef i have ever made, i used a 6 qt crockpot, layered the bottom with the sliced onion, 10 med red potatoes, halved, unpeeled, 2 handfuls of baby carrots, put a 4 lb corned beef atop, doubled the broth mix and i could barely shut it, but a few hours the kitchen smelled wonderful. after hours i turned the beef over and added the cabbage This wonderful meal was devoured, the full house and extras loved it!

chia2160
DH brought home some corned beef (which I've never made before) so I tried this recipe. I couldn't find any small cabbages so I tried one large one instead. Very tasty, I had been half expecting to hate corned beef and was pleasantly surprised. Thanks

_Pixie_

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Tweaks

I couldn't imagine using beef broth for this. My tweak is to use apple juice or hard cider for the liquid. The sweetness of the apples balances out the saltiness of the corned beef and adds a nice flavor. I have made it this way for the past couple of years and everyone loves it.

cheryl c.
Sorry to burst the bubble, but the Irish do not eat corned beef - even on St. Patrick's Day. This was a tradition built up by Irish immigrants to the US (primarily NY and New England) because the cut of beef was inexpensive. My family visited Ireland three years ago (Most in Co Tipperary, a day in Galway, and 2 days in Dublin). NOWHERE could my oldest brother find corned beef (in his defense, I asked for colcannon and found it only in one restaurant in Nenagh). All that said, Erin go bragh! Let's let everyone be Irish for a day! Slan! M. O'Connell

moh0570
I use my slow cooker, add the juice from the package of corned beef, including the spice packet that comes with it. I then add a generous table spoon of pickling spice as that is the flavor I like. Add water as directed, and cook on low for 8- 10 hrs. I add halved baby red potatoes, celery with the meat,and then wedges of cabbage for the last hour., YUMMY

Anonymous
I don't use beef broth (we don't need or want the additional sodium and it masks the taste of a good brisket- I cook the corned beef in water using either the spice pack that comes with it, or jarred "pickling spice", and add fresh parsley and fresh or dried dill. I also omit the caraway seeds.

Helen V.
the cabbage. Four ? Really ?

Bob C.

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RECIPE SUBMITTED BY

Derf2440

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FAQs

Should corned beef be completely covered in water in a crock pot? ›

For corned beef in particular, you need enough liquid to cover the entire piece of meat. This is because it's not only there to cook the meat, but also to draw salt out so it has a more balanced flavor.

Learn More ›

What are the secrets to cooking corned beef? ›

It is often sold precooked, but if you have purchased it raw, the best way to cook corned beef is slowly. You can bake, boil, or cook it in your slow cooker, but the key to a tender, flavorful meal requires at least a few hours.

Find Out More ›

Is corned beef better in crock pot or stove? ›

Instead: Regardless of the cooking method, corned beef is best cooked over low heat. A low, gentle simmer on the stovetop or in the slow cooker are two excellent methods for cooking up soft, tender slices of corned beef every time.

Discover More ›

How do you know when corned beef is done in a crock pot? ›

The corned beef and vegetables should all be fork tender . Internal temperature should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F.

Read The Full Story ›

What happens if you don't rinse corned beef? ›

Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland! The flavor is infused deep into the beef during the curing process.

Find Out More ›

Does meat need to be submerged in liquid in crock pot? ›

To keep a pot roast from drying out, your slow cooker needs liquid to create a moist environment, and that can include meat or vegetable stock, wine or water. This doesn't mean the meat should be submerged; a cup or two of liquid will be enough, since the cooker is covered and liquids stay trapped inside.

Get More Info Here ›

Can you overcook corned beef in a slow cooker? ›

You can overcook corned beef in a Crock-Pot if it's cooked for too long at too high of a temperature. Overcooked corned beef can taste tough and stringy. It's best to follow the recommended cook time and temperature within the recipe.

What is the best method of cooking corned beef? ›

The most common method for cooking corned beef and cabbage is boiling. Put the meat in a large pot, cover it with water or beef broth, add a seasoning packet and boil before lowering the heat to a simmer. Cook for 2 to 3 hours or until the meat is tender and cooked to your liking.

Find Out More ›

What makes corned beef taste good? ›

Corned beef is typically made from beef brisket – a relatively inexpensive cut of beef – cured in salt brine, with some pickling spices: bay leaf, peppercorns, mustard seed, juniper berries, coriander seeds, and whole cloves. Corned beef gets its characteristic sweet and tart taste from the brine.

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Why is my corned beef in the crock pot rubbery? ›

If you had rubbery corned beef, it was either undercooked or overcooked. Beef that is cooked too long in a slowcooker, such as more than about 10 to 12 hours, becomes tough again. Brisket needs about 8 to 10 hours on Low, or 4-6 hours on High, to cook to tenderness.

Why is my crock pot corned beef tough? ›

Not filling the pot with enough water.

One of the keys to getting there is the amount of water in the pot. From start to finish, when there's not ample liquid to cover the meat, your dreams of tender corned beef might be crushed with a tough, chewy result.

Find Out More ›

Do you rinse corned beef before slow cooker? ›

Yes, corned beef should be rinsed because it is cured in a salt brine; there is probably excess salt on the meat. The uncooked corned beef should be rinsed under cool running water before it is cooked.

Explore More ›

Does water need to cover corned beef in crock pot? ›

Place corned beef brisket, fat side up, into a slow cooker; sprinkle with pickling spice. Place whole cloves throughout the brisket. Add garlic, bay leaves and 2 cups water, or more water as needed to cover the brisket by at least 1 inch. Cover and cook on low heat for 4-5 hours.

What is the secret to tender corned beef? ›

When you're done cooking the corned beef, make sure you slice against the grain of the meat. This will produce a more tender result; if you slice with the grain, you'll find a more tough and stringy texture when you chew.

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Do you use the liquid in the corned beef package? ›

Place the brined corned beef in a large pot or Dutch oven along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot.

Learn More Now ›

Should beef be covered in liquid in slow cooker? ›

Do you add water when cooking meat in a slow cooker? If your slow cooker is 3/4 full, no extra liquid is required. However, if you're cooking a smaller amount of food, add 1-2cm of liquid in the bottom of the slow cooker bowl to ensure there's enough liquid for cooking.

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Does corned beef need to be completely covered? ›

To make corned beef: Place the corned beef a stock pot. Add the spice packet, a bottle of dark beer and enough water to cover the corned beef completely. Bring it to a boil and cover, cooking on a low simmer for 2 1/2 – 3 1/2 hours.

Read On ›

Can you over cook corned beef in water? ›

When cooked at a boil for too long, corned beef is likely to turn out tough and chewy, rather than soft and tender.

Corned Beef Dinner - Crock Pot Recipe - Food.com (2024)

ingredients

directions

Questions & Replies

Reviews

Tweaks

RECIPE SUBMITTED BY

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FAQs

Should corned beef be completely covered in water in a crock pot? ›

Why is my crock pot corned beef tough? ›