This crock pot corned beef is absolutely perfect for us. It has all the flavors we love without the ones we don’t. And yes, feel free to add cabbage if you love it!.
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My mom’s dad, my grandfather, was born and raised in Ireland. He came to the United States on a boat as a child when his family was having a hard time in Ireland and needed a fresh start.
I also get more Irish blood from my dad’s side, so of course we celebrate St. Patrick’s Day in as many ways as possible.
I’ve shared my Irish tea cakes, my Gram’s Irish soda bread recipe, and more. And today? It’s all about the corned beef, of course.
Corned beef is one of my favorite foods, especially when it’s super juicy and sliced thick. And as much Irish as I have in me, I’m not a huge fan of cabbage.
It isn’t that I dislike it, but I could take it or leave it. More importantly, I’m not a fan of the scent of cooking cabbage.
Some changes are made to the boiled corned beef and cabbage that my grandmother and mother used to make when I make it.
And honestly? I think my crock pot corned beef actually tastes better than theirs does. Shhh, don’t tell them!.
You absolutely can make crock pot corned beef, and it takes very little work. It will take you even less time to make this corned beef in an Instant Pot if you have one.
The best part is that you can easily make this in the morning before going to work, and when you get home, you’ll have a delicious dinner (and maybe some leftovers, too).
If you have any leftovers, you can use them to make this corned beef hash. Every time I make it, it disappears like magic in my house.
Corned beef brisket cooked low and slow in a crockpot results in incredibly tender, fall-apart meat bursting with flavor. By preparing it without vegetables, you can concentrate the seasonings into the cooking liquid and meat for maximum taste.
As a busy mom, I love how easy corned beef is to make in the slow cooker. No need to monitor it in the oven for hours. Just toss the ingredients in the crockpot in the morning and dinner is ready when you walk in the door.
Follow my simple instructions for sensational homemade corned beef I’ll explain how to prep the meat, make the cooking liquid, and cook it to perfection every time
Benefits of Crockpot Corned Beef Without Vegetables
Cooking corned beef by itself allows you to
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Create a flavorful cooking liquid that permeates the meat.
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Avoid overcooking more delicate veggies like cabbage and carrots.
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Control the doneness of the meat without worrying about veggies.
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Use the corned beef cooking liquid for sides like cabbage or potatoes.
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Prepare veggies separately to your taste (braised, roasted, steamed etc).
Ingredients Needed
- 3-4 lb corned beef brisket with seasoning packet
- 4 cloves garlic, minced
- 1⁄4 cup apple cider vinegar
- 1 bay leaf
- 1 Tbsp brown sugar
- 1 tsp black pepper
- 1 cup water or beef broth
Step-by-Step Guide
Follow these simple steps for easy crockpot corned beef:
Prep:
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Remove corned beef from packaging and rinse under cold water. Pat dry.
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Trim off any excess hard fat or sinew.
Cook:
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Place brisket fat side up in slow cooker.
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Sprinkle with minced garlic, seasonings from packet, brown sugar and pepper. Rub all over meat.
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Pour vinegar and bay leaf around edges of meat.
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Add just enough water or broth to come a quarter of the way up meat.
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Cover and cook on low 8-10 hours.
Finish:
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Remove meat to a cutting board. Slice across the grain into thin pieces.
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Discard bay leaf and skim fat from cooking liquid to serve with meat.
And that’s all it takes for phenomenal homemade corned beef without dealing with vegetables in the crockpot!
Tips for Perfect Crockpot Corned Beef
Follow these tips for the most flavorful, tender brisket every time:
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Choose a corned beef brisket flat cut if possible for most uniform pieces.
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Let corned beef sit out while prepping to take off chill before cooking.
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AddPick spices from the seasoning packet for best flavor.
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Keep cooking liquid low in crockpot to concentrate flavor.
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Check for doneness after 8 hours. Meat should be fork tender.
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Let rest 10 minutes before slicing for juices to absorb.
Delicious Ways to Use the Cooking Liquid
Don’t discard that amazing cooking liquid! Use it to make:
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Corned beef hash – Dice meat and potatoes and fry in cooking liquid.
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Pot roasted cabbage wedges or quartered potatoes.
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Irish stew – Add broth, vegetables and potatoes.
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Simmered carrots with honey and dill.
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Au jus dipping sauce for French dip sandwiches.
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Risotto or potato soup base.
Side Dishes to Serve with Corned Beef
While the brisket cooks, make any of these sides in a saucepan on the stovetop:
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Braised red cabbage with apples.
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Buttered boiled potatoes.
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Steamed parsley carrots and asparagus.
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Colcannon – Mashed potatoes and cabbage.
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Fried potatoes with onions.
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Irish soda bread to soak up the juices.
With this easy method, you’ll have the tenderest, most flavorful corned beef along with versatile cooking liquid for sides. Enjoy this hearty one-pot meal on St. Patrick’s Day or anytime!
What veggies go with crockpot corned beef?
Carrots, potatoes, and cabbage are the traditional veggies people eat with corned beef.
I left out the cabbage in this version because I don’t like it, but you can add a quartered cabbage to the top of your vegetables if you do.
Another fun addition is parsnip. Simply peel and slice it like you do a carrot, and include that. I’ve also seen people use rutabega in their corned beef.
It’s still healthy for me to eat rainbow carrots with my corned beef, even without the cabbage. When I can’t find them, I use “regular” carrots, and that works just fine.
Red potatoes are traditional, but I like using new potatoes. You want potatoes with a thin skin, and there’s no need to peel them, which again saves time.
Generally, I use yellow onion, but you have a little flexibility here. I actually oopsed one year and changed the recipe because I like how it turned out.
I used green onion instead of onion because I was missing onions for some reason, but I liked this better than what I had done before.
What liquid should I use to make this?
I use stout, which adds a rich and meaty flavor to the corned beef. Instead of stout, you can use vegetable stock or even water if you don’t want to drink alcohol. However, it will taste less good.
That said, my mom and my gram always boiled their brisket in water, so it still tastes good. Just not as good.
You do want to use a stout instead of a pale ale or something similar because it gives the food a stronger flavor.
How to Cook the Best Tender Corned Beef in the Slow Cooker~Easy Cooking
FAQ
Does corned beef need to be in liquid in a slow cooker?
What is the best method for cooking corned beef?
Can you cook corned beef in a crock pot without water?
What vegetables should not be added to a slow cooker?
How do you cook corned beef in a slow cooker?
Open up the corned beef and remove it from the packaging. Place it in the bottom of your slow cooker insert. Reserve the spice packet that came with the corned beef. In a 2-cup or larger pourable measuring cup, add the remaining ingredients. Make sure you include the spice packet as well. Whisk to combine. Pour liquid mixture over the corned beef.
Can you cook corned beef without vegetables in a crockpot?
Slow cooker corned beef without vegetables is an easy way to prepare this St. Patrick’s Day classic holiday recipe. It is also wonderful to enjoy this any time of year. Simply dump a few ingredients into the CrockPot and soon the best juicy brisket is ready.
How do you cook corned beef brisket in a slow cooker?
To cook a corned beef brisket in a slow cooker, place it, fat side up, into the slow cooker and sprinkle it with pickling spice. Add garlic, bay leaves, and 2 cups of water, or more as needed to cover the brisket by at least 1 inch. Cook on low heat for 4-5 hours. Add carrots and potatoes to the slow cooker towards the end of the cooking time.
Can you cook corned beef without cabbage?
This is what you need to cook corned beef without cabbage, carrots, or potatoes. See the recipe card for full instructions & ingredient amounts: Corned Beef – typically found in a package along with a spice packet. Molasses – balances the spices for a touch of sweetness that pairs well with savory meat.