Corned Beef Recipes
Classic and creative corned beef recipes — from traditional boiled dinners to Reubens, hash, and beyond.
★ Fan Favorite
Fan FavoriteCrockpot Corned Beef
I found this recipe online years ago - I don't remember where. If you know, please comment! Otherwise, recreate and enjoy.
Samantha TessIngredients
- 1 - I usually use Nathan's or O'Reilly's Corned beef
- 3 cloves Minced garlic
- 2 tbsp Brown sugar
- To taste Pepper
- Magical packet included with corned beef
- 1 Bay leaf
- 2 tbsp Apple cider vinegar
- 1/4 cup, maybe, don't use all of it Water
Instructions
- 1Place your corned beef in a crockpot fat side up. Don't pour it in with all the juice. Pull the meat out of the package and set her on down. Discard the juice but save the magical seasoning packet.
- 2Top corned beef with garlic, brown sugar, pepper, and contents of the seasoning packet. Rub the spices into the fat.
- 3Add a bay leaf to the side of the corned beef and pour in the apple cider vinegar. Lastly, add water only until it comes 1/3 of the way up the side of the corned beef. Do not submerge it, do not pass go, do not collect $200. This is important.
- 4Cook on low for 8 hours. Afterwards, remove from the crockpot and let sit on a cutting board for about 10 minutes. It's going to be tender and may not cut pretty slices. However, who's gonna judge a mountain of shredded corned beef with whole grain mustard on some rye?
- 5Enjoy!
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Open in Pepper →Why Corned Beef Is Worth Cooking Year-Round
Corned beef is cured brisket, and the long cure and slow simmer turn a tough cut into something silky and deeply savory. Most people make it once a year in March, but it deserves a more regular spot in the rotation.
Slice it thin for Reubens, dice it for hash with crispy potatoes and eggs, or add it to soups and colcannon. The cooking liquid makes an excellent broth for cabbage and root vegetables.
On Pepper, corned beef recipes that go beyond the St. Patrick's Day dinner and showcase this cut's versatility are consistently saved and shared among home cooks.
Quick Tips
- 1
Buy the flat cut
The flat cut is leaner and slices more evenly than the point cut — better for plated dinners and Reuben sandwiches. Save the point cut for hash and shredded dishes where texture matters less.
- 2
Simmer low and slow
Corned beef toughens if you boil it hard. Keep the liquid at a bare simmer — small bubbles, not a rolling boil — for the full cook time and it'll be fork-tender every time.
- 3
Slice against the grain
Always cut corned beef against the grain for tender slices. Look at the muscle fibers and cut perpendicular to them — this shortens the fibers and makes each bite easier to chew.
- 4
Save the braising liquid
The cooking liquid is packed with flavor. Use it to boil your cabbage and potatoes directly in the pot, or strain and freeze it as a salty, spiced broth base for soups.
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