Crock Pot Corned Beef Brisket

This Crock Pot Corned Beef Brisket is a tender and flavorful recipe, which uses corned beef brisket and yellow onion. It’s a classic, foolproof recipe, ready in about 8 hours and 10 minutes.

Crock Pot Corned Beef Brisket Ingredients

• 1 large yellow onion (sliced)
• 3-4 pounds corned beef brisket (see notes)
• 1 teaspoon dried minced onion
• 1 teaspoon dried minced garlic
• 1 teaspoon dried thyme leaves
• 2 teaspoons ground coriander
• ½ teaspoon ground mustard
• ¼ teaspoon ground cloves
• 1 teaspoon black pepper

How To Make Crock Pot Corned Beef Brisket

1. Layer the onions: Place the sliced onion in the bottom of the crockpot.
2. Prepare the brisket: Remove the brisket from the packaging and rinse it under cold water.
3. Season the meat: Combine the dried seasonings in a small bowl and rub the mixture over the brisket, making sure it is coated on all sides.
4. Slow cook the beef: Place the brisket on top of the onions. Cover and cook on low for 6-8 hours until the meat is fork-tender. Check that the internal temperature reaches 160℉.
5. Rest and slice: Remove the meat to a cutting board and let it rest for 10-15 minutes. Slice against the grain.

Recipe Tips

• How do I know when it’s done? Fork-tender meat that breaks apart easily and reaches an internal temp of 160℉ means it’s ready.
• Should I rinse the brisket first? Rinsing helps remove excess salt from the brining process, but it’s optional.
• Can I add liquid to the slow cooker? It’s not necessary, but you can add ½ to ¾ cup water or broth if you prefer.
• Why is the meat still pink? Fully cooked corned beef remains pink due to the curing process; check doneness by texture and temperature.
• Can I cook it on high? For best results, always cook corned beef on the low setting.

What To Serve With Corned Beef Brisket

This savory brisket pairs perfectly with classic sides:

• Boiled or roasted potatoes
• Steamed cabbage or coleslaw
• Buttered carrots
• Irish soda bread
• Grainy mustard or horseradish sauce

How To Store Corned Beef Brisket

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Corned Beef Brisket Nutrition Facts

• Calories: 930 kcal
• Carbohydrates: 7g
• Protein: 68g
• Fat: 68g
• Saturated Fat: 22g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 33g
• Cholesterol: 245mg
• Sodium: 5524mg
• Potassium: 1460mg
• Fiber: 2g
• Sugar: 2g
• Calcium: 67mg
• Iron: 9mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook vegetables in the crockpot with the beef?
Yes, add carrots, potatoes, or cabbage in the last 2 hours of cooking.

Why is my corned beef tough?
It likely needs more time; continue cooking until fork-tender.

Can I use regular beef brisket instead?
No, it must be labeled “corned beef brisket” to ensure proper flavor and texture.

Do I need to sear the brisket first?
No searing is needed; the slow cooker will tenderize the meat fully.

How thin should I slice the brisket?
Slice about ¼ inch thick, cutting against the grain for best texture.

Try More Recipes:

• Crock Pot Corned Beef And Guinness
• Crock Pot Chinese Beef Stew
• Crock Pot Carnivore Beef Stew

Crock Pot Corned Beef Brisket

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

3-4

servings

Prep time

10

minutes

Cooking time

8

hours 

Calories

930

kcal

This crock pot corned beef brisket is a tender, seasoned classic that’s easy to make and full of flavor.

Ingredients

• 1 large yellow onion (sliced)

• 3-4 pounds corned beef brisket
  

• 1 teaspoon dried minced onion
  

• 1 teaspoon dried minced garlic
  

• 1 teaspoon dried thyme leaves
  

• 2 teaspoons ground coriander
  

• ½ teaspoon ground mustard
  

• ¼ teaspoon ground cloves
  

• 1 teaspoon black pepper

Directions

• Place the sliced onion in the bottom of the crockpot.
• Rinse the brisket under cold water.
  
• Mix all seasonings and rub over the brisket.
  
• Set the brisket on top of the onions.
  
• Cover and cook on low for 6-8 hours until fork-tender and 160℉ internally.
  
• Rest for 10-15 minutes, then slice against the grain.