How To Make Slow Cooker Corned Beef

Learning how to make slow cooker corned beef is easy thanks to the simplicity of this method. A slow cooker does most of the work by slowly simmering the dish all day. Just add ingredients in the morning and dinner will be ready when you get home from work. Corned beef is almost foolproof in a slow cooker. This cut of beef derived its unusual name due to the original method of curing and preserving it. Large “corn kernel” size pieces of salt were used to cure the beef.

Optional Preparation step: If you prefer less salty corned beef brisket, this optional step will remove some of the salt from the brisket. Place the beef in a large pot and cover with water. Bring the water just to a boil, allow it to sit for five minutes and then drain the water. Repeat these steps at least two more times.

To make slow cooker corned beef,  you will need:

• 1 3 to 4 pound corned beef brisket
• 1 large onion
• 8 to 9 small red potatoes or 4 to 5 large
• 4 to 5 large carrots
• 3 whole garlic cloves
• 1 14 oz. can reduced-sodium beef broth or 1 can/bottle of dark beer
• 4 cups water
• 3 to 4 whole cloves
• freshly ground black pepper
• 2 to 3 bay leaves
• an electric slow cooker)
• Optional: ½ head of green cabbage

Steps

1. Wash and peel the potatoes and carrots. If using small potatoes, leave them whole or cut in half. Cut largepotatoes in quarters. Chop the carrots and onion into large bite site chunks. Peel the outer skin from the garlic gloves. Place all of the vegetables in the bottom of the slow cooker. 
2. Next pour the 4 cups of  water over the vegetables and place the beef brisket on top of the vegetables. Pour the beef broth or beer over the top of the corned beef.
3. Sprinkle the cloves and bay leaves evenly around the corned beef brisket. Add 3 to 4 generous grinds of fresh ground pepper over the beef.
4. Turn the slow cooker to low temperature setting and cover with the lid. Once you know how to make slow cooker corned beef, you’ll see how this slow cooking method tenderizes meats. The moisture is retained in the cooker to tenderize even the toughest cuts of meat.
5. Cook the corned beef and vegetables for approximately 8 hours on the low slow cooker setting. Transfer the corned beef brisket to a platter and use a slotted spoon to remove the vegetables to the platter with the beef. Discard the bay leaf and whole cloves. Allow the corned beef to sit for a few minutes before slicing. Serve the cooking liquid over the top of the corned beef if desired.
6. Optional. If you would like to add cabbage, then coarsely chop the ½ head of cabbage and add it to the slow cooker during the last one to two hours of cooking time for firm cabbage or in the middle for a softer texture. The cabbage can be added at the beginning with the beef but this can cause the cabbage to become mushy.

Now that you know how to make slow cooker corned beef, enjoy this one pot feast with a firm crusty bread or even homemade cornbread as an accompaniment.  Be sure to save the leftover corned beef for a delicious Reuben sandwich the next day!