Description
This Slow Cooker Corned Beef recipe is a simple, hands-off way to cook a tender, flavorful brisket infused with aromatic spices. Perfect for a comforting meal, it requires minimal prep and slow cooking to achieve melt-in-your-mouth results, ideal for St. Patrick's Day or any special 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 then pat dry completely with paper towels to ensure a better texture during cooking.
- Cook the brisket: Place the corned beef into the slow cooker with the fat side facing up. Add the bay leaves, cinnamon stick, whole cloves, peeled garlic, red pepper flakes, and pour 2 cups of water over the beef. Cover and cook on low heat for 8 hours for tender, juicy meat.
- Finish and serve: After cooking, carefully remove the corned beef from the slow cooker and cover it loosely with foil. Let it rest for 10 to 15 minutes to allow the juices to redistribute. Slice against the grain and serve warm or cold.
Notes
- Store leftover corned beef in an airtight container or freezer bag for 3 to 4 days.
- Reheat leftovers in the microwave in 30-second intervals or on a skillet over medium heat until warmed through.
- You can freeze corned beef wrapped tightly in plastic wrap and placed in an airtight container for 2 to 3 months.
- Thaw frozen corned beef overnight in the refrigerator before reheating or serving cold.
Nutrition
- Serving Size: 1 serving (about 6 ounces)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 120 mg
