Description
A classic recipe for tender, flavorful Slow Cooker Corned Beef prepared with aromatic spices and slow-cooked to perfection for a delicious and hearty meal.
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 with cold water and thoroughly pat dry to remove excess salt and impurities.
- Cook the brisket: Place the corned beef fat side up in the slow cooker. Add bay leaves, cinnamon stick, cloves, garlic, red pepper flakes, and pour 2 cups of water over the beef. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours until the meat is tender.
- Finish and serve: Carefully remove the cooked corned beef from the slow cooker. Cover with foil and let it rest for 10-15 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 3-4 days; reheat gently in the microwave or on a skillet.
- Corned beef freezes well for 2-3 months when wrapped tightly and placed in an airtight container; thaw overnight in the refrigerator before reheating or enjoying cold.
- For extra flavor, consider adding vegetables like carrots and potatoes during the last 2 hours of cooking.
- If your slow cooker runs hot, check the meat at 7 hours to avoid overcooking.
Nutrition
- Serving Size: 1 serving (approx. 150 g)
- Calories: 300 kcal
- Sugar: 1 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: 28 g
- Cholesterol: 90 mg
