Slow Cooker Corned Beef – Recipe
Learn how to make corned beef in your slow cooker for the easiest, most tender corned beef ever, with tips for seasoning, cooking liquid and vegetable options, cooking times and more.
- 3-5 pound corned beef brisket
- 6-8 small yellow potatoes
- 1 medium yellow onion chopped
- 1 bell pepper chopped (use 2-3 jalapeno peppers and/or a serrano for more spiciness)
- 3 cloves garlic chopped
- 1/3 cup preferred seasoning blend I used a Cajun blend – see discussion above
- 2 tablespoons yellow mustard seeds
- 12 ounces dark beer a good stout or porter is ideal
- 2 tablespoons hot mustard optional
- Water to cover
FOR THE GRAVY (optional)
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
Trim the fat from the corned beef and rinse it thoroughly.
Set the potatoes, onion, peppers and garlic into the bottom of the slow cooker. Set the corned beef brisket over them.
Add in your seasoning blend and mustard seeds.
Pour in the dark beer, then pour in enough water to just cover the brisket.
Swirl in the hot mustard and cover.
Turn on the slow cooker and cook for 6-7 hours on HIGH, or 8-10 hours on LOW. Your cooking times will vary depending on the size of the corned beef brisket.
When the brisket is very tender, remove it and set it onto a tray, along with the potatoes. Slice the corned beef against the grain.
FOR THE GRAVY
Strain out about a cup of the cooking liquid and discard the rest.
Melt the butter in a pan then add the flour. Stir constantly over medium heat until the roux darkens a bit, about 5 minutes.
Stir in the reserved liquid until it thickens up. You can add more or less to your preferred thickness. Season it with salt and pepper, as desired.
Drizzle the gravy over the corned beef and potatoes and serve.
Calories: 677kcal | Carbohydrates: 35g | Protein: 40g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 132mg | Sodium: 2876mg | Potassium: 1677mg | Fiber: 6g | Sugar: 1g | Vitamin A: 740IU | Vitamin C: 112.9mg | Calcium: 102mg | Iron: 11.4mg