Slow Cooker Corned Beef

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5 from 1 vote
A photo of a platter of corned beef with potatoes, carrots, parsley, cabbage and onions.

Slow cooker corned beef that comes out tender and flavorful every time. My grandfather came from Ireland in his early 20’s and I’m really proud of my Irish heritage, so this is a recipe I make every single year around St. Patrick’s Day.

The brisket goes into the crock pot with potatoes, carrots, onion, and cabbage, and you just let it cook low and slow all day. By dinner, everything is fall-apart tender. If you end up with leftovers, and I hope you do, my leftover corned beef hash is the best breakfast the next morning.

Why You’ll Love this Recipe

  • True set-it-and-forget-it dinner. Everything goes into the slow cooker at once. No searing, no babysitting. Walk away and come back to dinner 9 to 10 hours later.
  • It’s a complete meal in one pot. The potatoes, carrots, onion, and cabbage cook right alongside the brisket, so there’s nothing else to prep or make on the side.
  • The leftovers are just as good as the original meal. Slice it for sandwiches, chop it up for hash, or just reheat a plate of everything the next day. Corned beef might actually be better the second time around.
A photo of a crock pot with corned beef, carrots, onion, cabbage and potatoes.

Is Corned Beef Gluten-Free?

It depends on the brand. Corned beef is beef brisket cured in salt and spices, and most brands don’t use gluten ingredients. But some do, and cross-contamination is always a possibility. Check the label for a gluten-free designation before buying. Most of the brands I see at the grocery store are clearly labeled gluten-free, so you should have options. Also check the spice packet that comes with it, and make sure your beef broth and Worcestershire sauce are gluten-free too.

Ingredient Notes

  • Corned Beef Brisket – You’ll see two cuts at the store: flat cut and point cut. I usually buy flat cut because it slices cleanly and is great for leftover sandwiches and hash. Point cut has more fat and more flavor but doesn’t slice as neatly. Either works in the slow cooker. Look for one that’s about 3 pounds.
  • Spice Packet – Most corned beef comes with a small spice packet. I use it but I also add a couple of bay leaves and minced garlic on top of it for more depth. If your brisket doesn’t come with one, add 1 tablespoon of pickling spice.
  • Beef Broth – This is the cooking liquid that keeps everything moist. Make sure it’s gluten-free. You can also use water if you don’t have broth, but broth adds way more flavor.
  • Worcestershire Sauce – Adds a nice savory depth. Most Worcestershire sauce contains gluten from malt vinegar, so check your label. Lea & Perrins is gluten-free in the United States.
  • Vegetables – Red potatoes (halved), carrots (cut into 1-2 inch pieces), yellow onion (in wedges), and half a head of cabbage (in wedges). The cabbage goes in during the last hour so it doesn’t turn to mush.
  • Fresh Parsley – Stirred in at the end. It’s a small thing but it brightens everything up.

Expert Tips

  • Cook on low, not high. Brisket is a tough cut and it needs long, slow cooking to break down. High will get you there faster but the meat won’t be as tender. Low for 9 to 10 hours is the way to go.
  • Rinse the brisket before it goes in. Corned beef is packed in a really salty brine. Rinse it under cold water and pat it dry or the whole dish will be way too salty.
  • Check for doneness with a fork, not a thermometer. You want it fork-tender, meaning a fork slides in and out easily. If it’s still tough, give it another hour.
  • Slice against the grain. Look for the lines running through the meat and cut across them, not with them. This is what makes every slice tender instead of stringy.

Storage Instructions

Fridge: Store the corned beef and vegetables separately in airtight containers for up to 4 days. Reheat in the microwave or on the stovetop with a splash of the cooking liquid to keep it moist.

Freezer: The corned beef freezes well for up to 3 months. Slice it first, then freeze in portions with some of the cooking liquid. The vegetables don’t freeze as well, especially the potatoes and cabbage, so eat those fresh.

Serving Suggestions

I serve this the classic way with the potatoes, carrots, cabbage, and onion that cook right in the pot, plus a good grainy mustard on the side. If you want bread on the table, gluten-free Irish soda bread is great for sopping up the juices. And if you’re doing a full St. Patrick’s Day spread, my Irish nachos are a fun appetizer to put out while the corned beef is still cooking.

A platter of crock pot corned beef with red potatoes, carrots, cabbage, onion and fresh parsley.
A photo of a platter of corned beef with potatoes, carrots, parsley, cabbage and onions.
5 from 1 vote

Slow Cooker Corned Beef

Slow cooker corned beef with potatoes, carrots, cabbage, and onion. Everything goes in the crock pot and cooks low and slow until the brisket is fall-apart tender. A complete gluten-free dinner in one pot.
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Prep Time 10 minutes
Cook Time 9 hours
Total Time 9 hours 10 minutes
Servings 6 servings

Ingredients

  • 3 lbs corned beef brisket - flat or point cut (check label for gluten-free)
  • 1 lb small red potatoes - halved
  • 4 carrots - cut into 1-2 inch slices
  • 1 yellow onion - cut into large wedges
  • spice packet - that comes with the brisket, if yours doesn't have one, use 1 tablespoon pickling spice
  • 2 bay leaves
  • 4 garlic cloves - minced
  • 2 cups beef broth - check for gluten free
  • 2 tablespoons worcestershire sauce - check for gluten free – Lea & Perrins is labeled gluten-free in the USA
  • 1/2 head cabbage - cut into wedges
  • 2 tablespoons chopped fresh parsley - for serving

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Rinse 3 lbs corned beef brisket under cold water to remove excess salt from the brine. Pat dry.
  • Place 1 lb small red potatoes, 4 carrots, and 1 yellow onion in the bottom of the slow cooker.
  • Set the brisket on top of the vegetables, fat side up.
  • Sprinkle the spice packet , 2 bay leaves, and 4 garlic cloves over the brisket.
  • Pour 2 cups beef broth and 2 tablespoons worcestershire sauce over everything.
  • Cover and cook on low for 8 to 9 hours, until the brisket is fork-tender. A fork should slide in and out easily.
  • About 1 hour before the corned beef is done, nestle 1/2 head cabbage cut into wedges into the liquid around the brisket. Replace the lid and continue cooking.
  • Remove the brisket and place on a cutting board. Let it rest for 10 to 15 minutes before slicing.
  • Slice against the grain into thin pieces and top with 2 tablespoons chopped fresh parsley. Serve with the vegetables and grainy mustard on the side.

Notes

  • Gluten-free check: Make sure your corned beef, beef broth, and Worcestershire sauce are all gluten-free. Most corned beef brands are, but always read the label. Lea & Perrins Worcestershire is gluten-free in the USA.
  • Flat cut vs point cut: Flat cut slices cleanly and is great for leftovers and sandwiches. Point cut has more fat and flavor but shreds more than slices. Both work.

Nutrition

Calories: 588kcal | Carbohydrates: 41g | Protein: 78g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 182mg | Sodium: 2801mg | Potassium: 1089mg | Fiber: 7g | Sugar: 10g | Vitamin A: 10300IU | Vitamin C: 59mg | Calcium: 226mg | Iron: 8.9mg

 

Megan Hastings is a celiac recipe developer specializing in reliable gluten-free comfort food and baking recipes that taste as good as you remember, just without the gluten.

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