How to Cook Basic Crock-Pot Corned Beef

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Things You'll Need

  • Pickling seasonings

  • Carrots

  • Potatoes

  • Onion or leek

  • Cabbage

  • Bowl

  • Plastic wrap

  • Platter

Cooked properly, corned beef is fork-tender, juicy and flavorful. Slow-cooking a seasoned brisket in a Crock-Pot practically guarantees a satisfying meal. Typically cooked with potatoes, carrots and cabbage, the hearty dish shines as Sunday dinner, winter fare or a celebration of St. Patrick's Day. If you prefer to cook the meat without the vegetables, the technique and cooking time remain the same.


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Step 1

Layer cut up carrots, small whole potatoes and cut up onion or leek in the bottom of the Crock-Pot. Place the corned beef on top of the vegetables and sprinkle with the contents of the package of pickling seasonings that comes with most corned beef.


Step 2

Add enough hot water to cover the meat, put the lid on the slow-cooker and cook on low for seven to eight hours, or until the meat is tender and the vegetables are cooked through.


Step 3

Cut half a head of cabbage into wedges and place them in a microwave-safe bowl. Add enough of the cooking liquid from the slow-cooker to cover the cabbage, cover the bowl with microwave-safe plastic wrap and microwave until tender, about eight minutes.


Step 4

Transfer the meat and vegetables from the slow-cooker to a platter. Let the meat rest for five to 10 minutes before slicing it against the grain.


If your corned beef did not come with pickling spices, pick up a jar in the spice section of the supermarket. Add about a tablespoon of the spices to the corned beef.

Keep in mind that cooking times vary depending on the size of the brisket.


Don’t overfill the slow-cooker. Depending on its size, fill it ½ to ¾ full.

Leave the cover on the slow-cooker to ensure even heating.

The internal temperature of the corned beef should be 145 degrees Fahrenheit when it's ready to eat.


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