Crock Pot Corned Beef Brisket is a classic comfort food that’s perfect for any occasion. Whether you’re celebrating St. Patrick’s Day or simply craving a hearty meal, this recipe is sure to please both your taste buds and your family.
Why Make This Recipe
Cooking corned beef brisket in a slow cooker is not only convenient but also enhances the rich flavors of the spices and vegetables. The slow and steady cooking process allows the meat to become incredibly tender and juicy while absorbing all the delicious flavors from the accompanying vegetables and broth. Plus, using a Crock Pot means you can prepare everything in the morning and have a warm, satisfying meal ready by dinnertime.
How to Make Crock Pot Corned Beef Brisket
Making Crock Pot Corned Beef Brisket is a straightforward process. With just a few ingredients and some simple steps, you’ll have a delicious meal that’s sure to impress your family and friends.
Ingredients:
- 10 medium red potatoes, halved
- 2 ribs celery
- 2 bay leaves
- 10 small carrots
- 3 1/2 pounds corned beef brisket
- 1 tbsp pickling spice
- 2 cups beer (lager) or substitute with beef broth
- 1 cup beef broth or water if needed
- 1/2 green cabbage, cored and sliced
Directions:
- Add the potatoes, carrots, celery, and bay leaves to the slow cooker and pour in the beer and broth.
- Place the corned beef brisket on top of the potatoes and sprinkle with the pickling spices. The liquid should come about halfway up the brisket. Add the carrots around it.
- Cook on LOW for 8-10 hours.
- Uncover and add the cabbage pieces on top. Cook for another 45 minutes on HIGH.
- Discard the celery and bay leaves. The corned beef is ready when it can be easily pierced with a knife.
- Reserve some cooking liquid to serve with the brisket.
- Rest the brisket, loosely covered, for 10 minutes before slicing against the grain.
Pro Tips for Success with Crock Pot Corned Beef Brisket
- Choose the Right Cut: When selecting your corned beef brisket, look for one with good marbling to ensure tenderness and flavor.
- Don’t Skip the Broth: The combination of beer and broth helps to keep the meat moist and flavorful. If you prefer not to use alcohol, broth works perfectly on its own.
- Let it Rest: Allowing the brisket to rest after cooking helps the juices redistribute, making for a more succulent slice.
- Adjust Your Veggies: Feel free to experiment with different vegetables. Turnips, parsnips, or even sweet potatoes can add unique flavors.
- Keep it Low and Slow: Cooking on low for an extended period yields the best results for tenderness. If you’re in a hurry, using the high setting can still work, but low is ideal.
Flavor Variations for Crock Pot Corned Beef Brisket
- Spicy Kick: Add some sliced jalapeños or red pepper flakes for a spicy twist.
- Sweet Addition: Toss in a few apples or a splash of apple cider for added sweetness and depth of flavor.
- Herb Infusion: Add fresh herbs such as thyme or parsley for an aromatic boost.
- Mustard Glaze: After cooking, brush the brisket with a mixture of mustard and brown sugar and finish it under the broiler for a caramelized crust.
Serving Suggestions for Crock Pot Corned Beef Brisket
Crock Pot Corned Beef Brisket pairs beautifully with various sides. Here are a few delicious suggestions:
- Serve with fresh bread or rolls to soak up the flavorful juices.
- A simple side salad can provide a refreshing contrast to the rich meat.
- Consider creamy mashed potatoes or a tangy coleslaw to complement the dish.
- Pickles and mustard offer a nice touch to enhance the flavors.
Storage and Freezing Instructions for Crock Pot Corned Beef Brisket
If you have leftovers (which is often the case with this generous dish), you can store them in an airtight container in the refrigerator for up to 4 days. To freeze, ensure the brisket is cooled completely before transferring to a freezer-safe container or zip-top bag. Properly stored, it can last for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it gently on the stove or in the microwave, adding a bit of broth or water to keep it moist.
Nutrition Facts (Per Serving)
- Calories: 350
- Protein: 30g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 5g
- Sodium: 900mg
FAQ About Crock Pot Corned Beef Brisket
What cut of beef is best for corned beef brisket?
Corned beef brisket typically comes from the brisket cut of beef, specifically the point cut or flat cut. The flat cut is leaner, while the point cut has a bit more fat and is more tender. Choose based on your preference for fat content and tenderness.
Can I substitute the beer in this recipe?
Yes, if you want to avoid using alcohol, beef broth is an excellent substitute. You could also use a mix of water and a splash of vinegar or lemon juice for acidity, which can enhance the flavors.
How do I know when the corned beef is done?
The corned beef is done when it can be easily pierced with a knife; it should feel tender, not tough or chewy. A meat thermometer should read about 190°F (88°C) for the best results in terms of tenderness.
Can I cook this on high instead of low?
Yes, you can cook this dish on high, but it may take around 4-6 hours instead of 8-10. Keep an eye on it to ensure it doesn’t dry out.
Can I make this recipe without a slow cooker?
While the slow cooker is ideal for this recipe, you can also make corned beef brisket in a Dutch oven or a regular pot on the stove. Just simmer it on low heat for several hours, ensuring to add enough liquid to keep it moist.
Final Thoughts
Crock Pot Corned Beef Brisket is not only a delicious meal but also a fantastic way to bring family and friends together. With its mouthwatering flavors and tender texture, it’s no wonder this dish remains a favorite for gatherings and celebrations. Try it out for your next dinner, and enjoy the scrumptious results!
Print
Crock Pot Corned Beef Brisket
- Total Time: 540 minutes
- Yield: 6 servings 1x
- Diet: Paleo
Description
A classic comfort food, this Crock Pot Corned Beef Brisket offers tender meat infused with rich flavors, perfect for any occasion.
Ingredients
- 10 medium red potatoes, halved
- 2 ribs celery
- 2 bay leaves
- 10 small carrots
- 3 1/2 pounds corned beef brisket
- 1 tbsp pickling spice
- 2 cups beer (lager) or beef broth
- 1 cup beef broth or water if needed
- 1/2 green cabbage, cored and sliced
Instructions
- Add the potatoes, carrots, celery, and bay leaves to the slow cooker and pour in the beer and broth.
- Place the corned beef brisket on top of the potatoes and sprinkle with the pickling spices. The liquid should come about halfway up the brisket. Add the carrots around it.
- Cook on LOW for 480-600 minutes.
- Uncover and add the cabbage pieces on top. Cook for another 45 minutes on HIGH.
- Discard the celery and bay leaves. The corned beef is ready when it can be easily pierced with a knife.
- Reserve some cooking liquid to serve with the brisket.
- Rest the brisket, loosely covered, for 10 minutes before slicing against the grain.
Notes
Choose a corned beef brisket with good marbling for tenderness. Let it rest before slicing for better juiciness.
- Prep Time: 15 minutes
- Cook Time: 525 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
