Description
This Slow Cooker Corned Beef recipe offers a tender and flavorful brisket infused with aromatic spices, cooked to perfection in a slow cooker. It's a convenient, hands-off method perfect for a comforting meal with minimal prep time.
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 salt and pat dry with paper towels to ensure even cooking.
- Cook the brisket: Place the corned beef in the slow cooker with the fat side facing up. Add bay leaves, cinnamon stick, cloves, garlic cloves, and red pepper flakes around the meat. Pour 2 cups of water over everything to create steam for cooking. Cover the slow cooker and cook on low heat for 8 hours.
- Finish and serve: After cooking, carefully remove the corned beef from the slow cooker and place it on a cutting board. Cover it with foil and let it rest for 10 to 15 minutes to retain juices. Slice the beef against the grain and serve warm.
Notes
- Store leftover corned beef in an airtight container or freezer bag for up to 3-4 days; it tastes great hot or cold.
- Reheat leftovers in 30-second intervals in the microwave or warm slices on a skillet over medium heat.
- For longer storage, freeze corned beef wrapped tightly in plastic and placed in an airtight container for 2-3 months; thaw overnight in the refrigerator before serving.
- Do not add extra salt as the corned beef and pickling spice blend are already salty.
Nutrition
- Serving Size: 1 serving (approx. 6 oz)
- Calories: 350 kcal
- Sugar: 0.5 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 110 mg
