20 Delicious Corned Beef Recipes Slow Cooker Comforting

There’s something undeniably comforting about coming home to the savory aroma of corned beef simmering in your slow cooker. Whether you’re craving a classic Reuben sandwich, a hearty stew, or a creative twist on this beloved ingredient, we’ve got you covered with 20 Delicious Corned Beef Recipes that promise to warm your soul and delight your taste buds. Let’s dive into these mouthwatering meals that are perfect for any day of the week!

Slow Cooker Corned Beef and Cabbage

Very few dishes bring the comfort and nostalgia of a home-cooked meal quite like Slow Cooker Corned Beef and Cabbage. I remember my grandmother preparing this dish on chilly Sundays, the aroma filling the house and promising a hearty meal. It’s a recipe that’s as forgiving as it is flavorful, perfect for both busy weekdays and leisurely weekends.

Ingredients

• 3 lbs corned beef brisket, with spice packet
• 4 cups low-sodium beef broth
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 lb baby potatoes, halved
• 4 large carrots, peeled and cut into 2-inch pieces
• 1 small head green cabbage, cut into wedges
• 2 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 1 tsp black peppercorns

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up. Sprinkle the spice packet over the brisket.
2. Add the beef broth, ensuring it covers the brisket halfway. If needed, add water to cover.
3. Scatter the sliced onion and minced garlic around the brisket.
4. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the meat is tender.
5. Add the potatoes and carrots to the slow cooker. Cover and cook on HIGH for 1 hour.
6. Place the cabbage wedges on top of the other ingredients. Drizzle with whole grain mustard and apple cider vinegar, then sprinkle with black peppercorns.
7. Cover and cook on HIGH for an additional 30 minutes, or until the vegetables are tender.
8. Remove the brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain.

Now, the brisket should be melt-in-your-mouth tender, with the cabbage and vegetables soaking up all the savory flavors. Serve this dish with a side of crusty bread to mop up the delicious broth, or over a bed of buttery mashed potatoes for an extra comforting meal.

Easy Slow Cooker Corned Beef with Guinness

Unbelievably tender and packed with flavor, this Easy Slow Cooker Corned Beef with Guinness has become my go-to recipe for St. Patrick’s Day and beyond. There’s something magical about the way the Guinness melds with the spices, creating a rich, savory broth that perfectly tenderizes the beef. Plus, the convenience of the slow cooker means I can set it and forget it, freeing up my day for more important things—like deciding which side dishes to pair with it.

Ingredients

• 3 lbs corned beef brisket, with spice packet
• 1 bottle (12 oz) Guinness Draught
• 4 cups cold water
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 tbsp whole grain mustard
• 1 tbsp brown sugar
• 1 tsp black peppercorns
• 2 bay leaves

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up. Sprinkle the spice packet over the brisket.
2. In a medium bowl, whisk together the Guinness, cold water, whole grain mustard, and brown sugar until the sugar is dissolved. Pour this mixture over the brisket.
3. Scatter the thinly sliced onion, minced garlic, black peppercorns, and bay leaves around the brisket in the slow cooker.
4. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the beef is fork-tender. Tip: For even more flavor, let the brisket marinate in the Guinness mixture overnight before cooking.
5. Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain. Tip: Use a sharp knife for clean, even slices.
6. Strain the cooking liquid and serve it as a jus alongside the sliced corned beef. Tip: Skim off any excess fat from the jus for a cleaner presentation.

The texture of this corned beef is melt-in-your-mouth tender, with a deep, malty flavor from the Guinness that’s balanced by the sweetness of the brown sugar. Try serving it over a heap of creamy mashed potatoes or tucked into a crusty sandwich with a smear of that whole grain mustard for an extra kick.

Slow Cooker Corned Beef Hash

Many mornings, I find myself craving something hearty and comforting that doesn’t require standing over the stove. That’s when my slow cooker becomes my best friend, especially for making this corned beef hash. It’s a dish that reminds me of lazy weekend brunches with my family, where the aroma fills the house and everyone gathers around the table in anticipation.

Ingredients

• 2 cups cooked corned beef, finely diced
• 3 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely chopped
• 2 tbsp clarified butter
• 1/2 cup beef stock
• 4 pasture-raised eggs, lightly beaten
• 1 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced potatoes and chopped onion to the skillet, sautéing until the onions are translucent and the potatoes begin to soften, approximately 5 minutes.
3. Transfer the potato and onion mixture to the slow cooker, then add the diced corned beef, beef stock, black pepper, and sea salt, stirring to combine.
4. Cover and cook on low for 6 hours, or until the potatoes are tender and the flavors have melded together.
5. During the last 30 minutes of cooking, pour the lightly beaten eggs over the hash, then cover again to allow the eggs to set.
6. Once the eggs are fully set and the hash is heated through, give it a gentle stir to distribute the eggs evenly.

What you’ll love about this dish is the perfect balance of textures—the tenderness of the corned beef against the slight crispness of the potatoes, all brought together by the richness of the eggs. Serve it straight from the slow cooker for a rustic presentation, or plate it up with a side of toasted sourdough for an extra touch of comfort.

Slow Cooker Corned Beef and Potatoes

Waking up to the aroma of slow-cooked corned beef and potatoes simmering away is one of my favorite ways to start the day. There’s something incredibly comforting about this dish, especially when it’s been cooking low and slow, filling the house with its savory scent. I remember my grandmother making this on chilly mornings, and now, it’s a tradition I love to continue.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 1.5 lbs Yukon Gold potatoes, quartered
• 2 cups low-sodium beef broth
• 1 tbsp whole grain mustard
• 1 tsp caraway seeds
• 2 bay leaves
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up.
2. Scatter the quartered Yukon Gold potatoes around the brisket.
3. In a small bowl, whisk together the beef broth and whole grain mustard, then pour over the brisket and potatoes.
4. Sprinkle the caraway seeds and add the bay leaves to the slow cooker.
5. Layer the thinly sliced yellow onion and minced garlic on top of the brisket.
6. Cover and cook on low for 8 hours, or until the brisket is fork-tender. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature and extend cooking time.
7. Once cooked, remove the brisket and let it rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender and easy to chew.
8. Serve the sliced brisket with the potatoes and onions, spooning some of the cooking liquid over the top for extra flavor. Tip: For a crispy texture, broil the sliced brisket for 2-3 minutes before serving.

Velvety tender and richly flavored, this slow cooker corned beef and potatoes is a dish that truly satisfies. The potatoes soak up all the savory juices, making them irresistibly delicious. Try serving it with a side of sharp mustard or horseradish sauce for an extra kick.

Slow Cooker Corned Beef with Root Vegetables

Many Sundays, I find myself craving the kind of meal that fills the house with irresistible aromas, promising comfort with every whiff. That’s when my slow cooker becomes my best friend, especially for dishes like this corned beef with root vegetables—a recipe that’s as forgiving as it is flavorful.

Ingredients

• 3 lbs corned beef brisket, with spice packet
• 4 cups low-sodium beef broth
• 1 lb baby potatoes, halved
• 3 large carrots, peeled and cut into 2-inch pieces
• 1 large parsnip, peeled and cut into 2-inch pieces
• 1 medium yellow onion, quartered
• 2 tbsp whole grain mustard
• 2 tsp apple cider vinegar

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up. Sprinkle the spice packet over the brisket.
2. Pour the beef broth around the brisket, ensuring you do not wash off the spices.
3. Add the baby potatoes, carrots, parsnip, and onion to the slow cooker, arranging them around the brisket.
4. Cover and cook on low for 8 hours, or until the brisket is fork-tender. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature.
5. Once cooked, remove the brisket and vegetables from the slow cooker. Let the brisket rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender.
6. In a small bowl, whisk together the whole grain mustard and apple cider vinegar. Serve this sauce alongside the sliced brisket and vegetables. Tip: The acidity of the sauce cuts through the richness of the beef beautifully.

You’ll love how the brisket melts in your mouth, with the root vegetables soaking up all those savory juices. Try serving it over a bed of wilted greens for a pop of color and freshness.

Slow Cooker Corned Beef and Beer Stew

Waking up to the aroma of slow-cooked corned beef and beer stew simmering away is one of my favorite weekend rituals. There’s something incredibly comforting about tossing a few quality ingredients into the slow cooker and letting time do the rest, especially when beer is involved.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 2 cups dark beer (such as stout or porter)
• 4 cups beef stock, preferably homemade
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 large parsnips, peeled and cut into 1-inch pieces
• 1 lb small red potatoes, halved
• 2 tbsp whole grain mustard
• 1 tbsp Worcestershire sauce
• 1 tsp freshly ground black pepper
• 2 bay leaves
• 1 tbsp clarified butter

Instructions

1. Heat the clarified butter in a large skillet over medium-high heat until shimmering. Sear the corned beef brisket on all sides until deeply browned, about 3-4 minutes per side. Transfer to the slow cooker.
2. In the same skillet, add the sliced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2 minutes. Scrape into the slow cooker.
3. Add the carrots, parsnips, and potatoes to the slow cooker, arranging them around the brisket.
4. Pour in the dark beer and beef stock, ensuring the liquid nearly covers the brisket. Stir in the whole grain mustard, Worcestershire sauce, black pepper, and add the bay leaves.
5. Cover and cook on low for 8 hours, or until the brisket is fork-tender.
6. Once cooked, remove the brisket and let it rest for 10 minutes before slicing against the grain. Discard the bay leaves.
7. Serve the stew in deep bowls, with slices of brisket atop the vegetables and broth. Ladle additional broth over each serving.

Rich and hearty, this stew’s deep flavors are perfectly balanced by the slight bitterness of the beer. The brisket becomes meltingly tender, while the vegetables soak up all the savory goodness. For an extra touch, garnish with fresh parsley and serve with crusty bread to mop up the delicious broth.

Slow Cooker Corned Beef with Mustard Glaze

Yesterday, I found myself craving something hearty and comforting, something that would fill the house with irresistible aromas without requiring me to hover over the stove. That’s when I decided to pull out my trusty slow cooker and whip up this succulent Slow Cooker Corned Beef with Mustard Glaze. It’s the kind of meal that feels like a warm hug, perfect for those days when you want deliciousness with minimal fuss.

Ingredients

• 3 lbs corned beef brisket, with spice packet
• 1 cup dark brown sugar, packed
• 1/2 cup whole grain mustard
• 1/4 cup apple cider vinegar
• 1 tbsp clarified butter
• 2 cups low-sodium beef broth
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced

Instructions

1. Place the corned beef brisket, fat side up, in the slow cooker. Sprinkle the spice packet over the brisket.
2. Add the thinly sliced yellow onion and minced garlic around the brisket in the slow cooker.
3. Pour the beef broth over the brisket until it’s just covered. Cover and cook on LOW for 8 hours.
4. In a small saucepan over medium heat, combine the dark brown sugar, whole grain mustard, apple cider vinegar, and clarified butter. Whisk until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
5. After the brisket has cooked for 8 hours, carefully remove it from the slow cooker and place it on a baking sheet lined with aluminum foil.
6. Preheat the broiler to HIGH. Brush the mustard glaze generously over the brisket.
7. Broil the brisket for 3-5 minutes, or until the glaze is bubbly and slightly caramelized. Keep a close eye to prevent burning.
8. Let the brisket rest for 10 minutes before slicing against the grain.

Slow cooking transforms the brisket into something incredibly tender, with the mustard glaze adding a sweet and tangy contrast that’s downright addictive. Serve it sliced thick on a platter with the onions from the slow cooker, or pile it high on rye bread for an unforgettable sandwich.

Slow Cooker Corned Beef and Sauerkraut

Many of us have those days when we crave something hearty and comforting without spending hours in the kitchen. That’s where my trusty slow cooker comes into play, especially when I’m making this tender, flavorful corned beef and sauerkraut. It’s a dish that reminds me of my grandmother’s kitchen, where the smells would fill the house and bring everyone to the table.

Ingredients

• 3 lbs corned beef brisket, with spice packet
• 4 cups sauerkraut, drained and rinsed
• 1 cup low-sodium beef broth
• 2 tbsp whole grain mustard
• 1 tbsp caraway seeds
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 bay leaves

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up, and sprinkle the spice packet over the top.
2. Add the sauerkraut, beef broth, whole grain mustard, caraway seeds, thinly sliced yellow onion, minced garlic, and bay leaves around the brisket.
3. Cover and cook on low for 8 hours, or until the meat is fork-tender. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature and extend cooking time.
4. Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender and easy to chew.
5. Serve the sliced corned beef with the sauerkraut mixture, spooning some of the cooking liquid over the top for extra flavor. Tip: For a crispy texture, broil the sauerkraut for 2-3 minutes before serving.

Nothing beats the melt-in-your-mouth texture of this corned beef, paired with the tangy crunch of sauerkraut. Try serving it on a bed of creamy mashed potatoes or tucked into a crusty rye bread sandwich for a delightful twist.

Slow Cooker Corned Beef with Honey Mustard Sauce

Every time I think about comfort food that practically cooks itself, my mind goes straight to this slow cooker corned beef with honey mustard sauce. It’s the kind of dish that fills your home with irresistible aromas, promising a meal that’s both hearty and effortlessly elegant.

Ingredients

• 3 lbs corned beef brisket, rinsed and patted dry
• 1 cup water
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions

1. Place the rinsed corned beef brisket into the slow cooker, fat side up.
2. Pour 1 cup of water around the brisket to prevent drying out during cooking.
3. Cover and cook on low for 8 hours, or until the meat is tender and easily pulls apart with a fork.
4. In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, apple cider vinegar, garlic powder, and smoked paprika until smooth.
5. Once the corned beef is cooked, carefully transfer it to a serving platter and let it rest for 10 minutes.
6. While the beef rests, pour the cooking liquid from the slow cooker into a fat separator or skim off the fat with a spoon.
7. Brush the honey mustard sauce generously over the corned beef, reserving some for serving.
8. Slice the corned beef against the grain into 1/2-inch thick slices for maximum tenderness.
9. Serve with the reserved honey mustard sauce on the side.

The corned beef emerges from the slow cooker incredibly tender, with the honey mustard sauce adding a perfect balance of sweetness and tang. For a creative twist, try serving it over a bed of roasted root vegetables or alongside a crisp, green apple slaw.

Slow Cooker Corned Beef and Carrots

Kicking off the week with a dish that’s as comforting as it is effortless, I’m sharing my go-to slow cooker corned beef and carrots recipe. It’s the kind of meal that fills the house with an irresistible aroma, promising a hearty dinner with minimal fuss. Perfect for those days when you’re craving something savory but want to keep things simple.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 4 large carrots, peeled and cut into 2-inch pieces
• 1 cup low-sodium beef broth
• 2 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 1 tsp black peppercorns, lightly crushed
• 2 bay leaves

Instructions

1. Place the trimmed corned beef brisket into the slow cooker, fat side up.
2. Arrange the carrot pieces around the brisket in the slow cooker.
3. In a small bowl, whisk together the beef broth, whole grain mustard, and apple cider vinegar until well combined.
4. Pour the broth mixture over the brisket and carrots in the slow cooker.
5. Add the lightly crushed black peppercorns and bay leaves to the slow cooker.
6. Cover and cook on low for 8 hours, or until the brisket is fork-tender.
7. Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain.
8. Serve the sliced brisket with the carrots and a ladle of the cooking liquid.

What makes this dish stand out is the melt-in-your-mouth texture of the brisket, paired with the sweet, tender carrots. For a creative twist, try serving it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up the flavorful broth.

Slow Cooker Corned Beef with Brown Sugar Glaze

Back when I first stumbled upon this recipe, I was skeptical about combining brown sugar with corned beef, but let me tell you, the result was nothing short of magical. It’s become a staple in my household, especially during those chilly evenings when only comfort food will do.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 1 cup dark brown sugar, packed
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp whole cloves
• 1 large yellow onion, thinly sliced
• 2 cups low-sodium beef broth

Instructions

1. Place the trimmed corned beef brisket into the slow cooker, fat side up.
2. In a medium bowl, whisk together the dark brown sugar, Dijon mustard, and apple cider vinegar until smooth.
3. Evenly spread the brown sugar mixture over the top of the corned beef.
4. Scatter the whole cloves and thinly sliced yellow onion around the brisket in the slow cooker.
5. Pour the low-sodium beef broth into the slow cooker, being careful not to wash off the glaze.
6. Cover and cook on low for 8 hours, or until the meat is tender and easily pulls apart with a fork.
7. Once cooked, carefully remove the brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain.

Now, the glaze creates a beautifully caramelized crust that contrasts wonderfully with the tender, juicy meat. Serve it atop a heap of creamy mashed potatoes or between slices of rustic rye bread for a sandwich that’ll have everyone asking for seconds.

Slow Cooker Corned Beef and Red Cabbage

Waking up to the aroma of slow-cooked corned beef and red cabbage simmering away is one of my favorite ways to start a lazy Sunday. It’s a dish that reminds me of my grandmother, who believed that good food doesn’t have to be complicated to be memorable.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 1 large head red cabbage, cored and thinly sliced
• 2 cups low-sodium beef broth
• 1/2 cup apple cider vinegar
• 1/4 cup dark brown sugar, packed
• 1 tbsp whole grain mustard
• 1 tsp caraway seeds
• 1/2 tsp freshly ground black pepper

Instructions

1. Place the trimmed corned beef brisket in the slow cooker, fat side up.
2. In a large bowl, combine the thinly sliced red cabbage, beef broth, apple cider vinegar, dark brown sugar, whole grain mustard, caraway seeds, and black pepper. Toss to coat the cabbage evenly.
3. Pour the cabbage mixture over the corned beef in the slow cooker, ensuring the meat is mostly covered.
4. Cover and cook on low for 8 hours, or until the corned beef is fork-tender. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature and extend cooking time.
5. Once cooked, carefully remove the corned beef from the slow cooker and let it rest on a cutting board for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender and easy to chew.
6. While the beef rests, use a slotted spoon to transfer the cabbage to a serving dish, leaving the cooking liquid behind. Tip: For a thicker sauce, you can reduce the cooking liquid on the stove over medium heat for about 10 minutes.

Unbelievably tender and packed with a sweet and tangy flavor, this slow cooker corned beef and red cabbage is perfect served over a bed of buttery mashed potatoes or alongside a slice of rustic rye bread for soaking up the delicious juices.

Slow Cooker Corned Beef with Apple Cider

Kind of like the first time I tried this Slow Cooker Corned Beef with Apple Cider, I was skeptical about the combination. But let me tell you, the sweetness of the apple cider melds beautifully with the savory corned beef, creating a dish that’s both comforting and slightly unexpected. It’s become a staple in my home, especially on those days when I want something hearty without too much fuss.

Ingredients

• 3 lbs corned beef brisket, with spice packet
• 2 cups apple cider
• 1 cup chicken stock
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp whole grain mustard
• 1 tbsp brown sugar
• 1 tsp black peppercorns
• 2 bay leaves

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up. Sprinkle the spice packet over the brisket.
2. In a medium bowl, whisk together the apple cider, chicken stock, whole grain mustard, and brown sugar until the sugar is dissolved. Pour this mixture over the brisket.
3. Scatter the thinly sliced yellow onion, minced garlic, black peppercorns, and bay leaves around the brisket in the slow cooker.
4. Cover and cook on low for 8 hours, or until the brisket is tender and easily pulls apart with a fork. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature and extend cooking time.
5. Once cooked, carefully remove the brisket from the slow cooker and let it rest on a cutting board for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender and not stringy.
6. Strain the cooking liquid and skim off any excess fat. Serve this as a au jus alongside the sliced corned beef. Tip: For a thicker sauce, simmer the strained liquid in a saucepan over medium heat until reduced to your desired consistency.

Now, the magic of this dish lies in its texture—fork-tender corned beef with a subtle sweetness from the apple cider, balanced by the tang of whole grain mustard. Serve it over a bed of creamy mashed potatoes or alongside roasted root vegetables for a complete meal that’s sure to impress.

Slow Cooker Corned Beef and Kale

Very few dishes bring comfort to the table like a hearty slow cooker meal, especially when it’s as flavorful as this corned beef and kale. I remember the first time I tried this combination; it was a chilly evening, and the aroma filling the kitchen was nothing short of magical. Since then, it’s become a staple in my home, perfect for those days when you want a fuss-free dinner that doesn’t skimp on taste.

Ingredients

• 3 lbs corned beef brisket, with spice packet
• 4 cups kale, stems removed and leaves chopped
• 2 cups low-sodium beef broth
• 1 cup carrots, peeled and diced
• 1 cup celery, diced
• 1 large yellow onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp whole grain mustard
• 1 tsp black peppercorns

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up. Sprinkle the included spice packet over the brisket.
2. Add the beef broth, apple cider vinegar, whole grain mustard, and black peppercorns to the slow cooker, ensuring the liquid covers the brisket halfway.
3. Layer the sliced onion, diced carrots, and celery around and on top of the brisket.
4. Cover and cook on low for 8 hours, or until the brisket is fork-tender. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature and extend cooking time.
5. Once the brisket is cooked, remove it from the slow cooker and let it rest on a cutting board for 10 minutes. Tip: This allows the juices to redistribute, ensuring a moist slice.
6. While the brisket rests, add the chopped kale to the slow cooker, stirring to wilt it in the hot liquid. Tip: Kale wilts quickly, so just a couple of minutes are needed.
7. Slice the brisket against the grain into 1/2-inch thick pieces. Serve atop the wilted kale and vegetables, spooning some of the cooking liquid over the top.

The brisket should be melt-in-your-mouth tender, with the kale adding a slight bitterness that balances the richness of the meat. For an extra touch, serve with a side of crusty bread to soak up the flavorful broth.

Slow Cooker Corned Beef with Maple Syrup

Many Sundays at my house are filled with the comforting aroma of slow-cooked meals, and this Slow Cooker Corned Beef with Maple Syrup is a standout. It’s a dish that marries the rich, savory flavors of corned beef with the subtle sweetness of maple syrup, creating a perfect balance that’s hard to resist.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 1 cup pure maple syrup, preferably grade A dark amber
• 1/2 cup apple cider vinegar
• 2 cups low-sodium beef broth
• 1 tbsp whole black peppercorns
• 1 tbsp coriander seeds
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, smashed
• 2 bay leaves

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up.
2. In a medium bowl, whisk together the maple syrup, apple cider vinegar, and beef broth until well combined. Pour this mixture over the brisket.
3. Add the black peppercorns, coriander seeds, thinly sliced yellow onion, smashed garlic cloves, and bay leaves around and on top of the brisket.
4. Cover and cook on low for 8 hours, or until the meat is fork-tender. Avoid opening the lid frequently to maintain a consistent temperature.
5. Once cooked, carefully remove the brisket from the slow cooker and let it rest on a cutting board for 10 minutes before slicing against the grain for maximum tenderness.
6. Strain the cooking liquid to remove solids, then simmer in a saucepan over medium heat for 10 minutes to reduce slightly, creating a flavorful sauce.

After resting, the corned beef will be incredibly tender, with the maple syrup adding a delicate sweetness that complements the savory spices. Serve it sliced with the reduced sauce drizzled over the top, alongside roasted root vegetables for a hearty meal.

Slow Cooker Corned Beef and Sweet Potatoes

Every time I think about comfort food that practically cooks itself, my mind goes straight to this slow cooker corned beef and sweet potatoes recipe. It’s a dish that reminds me of lazy Sundays and the irresistible aroma that fills the house, promising a meal that’s both hearty and satisfying.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 4 medium sweet potatoes, peeled and cut into 1-inch chunks
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 tbsp whole grain mustard
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 2 bay leaves

Instructions

1. Place the trimmed corned beef brisket in the slow cooker, fat side up.
2. Arrange the sweet potato chunks and sliced onion around the brisket in the slow cooker.
3. In a small bowl, whisk together the minced garlic, beef broth, whole grain mustard, smoked paprika, and ground black pepper. Pour this mixture over the brisket and vegetables.
4. Add the bay leaves to the slow cooker, ensuring they’re submerged in the liquid.
5. Cover and cook on low for 8 hours, or until the brisket is fork-tender. Tip: Resist the urge to open the lid frequently, as this can significantly increase cooking time.
6. Once cooked, carefully remove the brisket and let it rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender and easy to chew.
7. While the brisket rests, use a slotted spoon to transfer the sweet potatoes and onions to a serving dish. Tip: For a thicker sauce, you can simmer the cooking liquid on the stove for a few minutes until reduced.
8. Serve the sliced corned beef with the sweet potatoes and onions, drizzled with the reduced cooking liquid if desired.

But what truly makes this dish stand out is the melt-in-your-mouth texture of the corned beef paired with the subtle sweetness of the potatoes. For an extra touch, serve it over a bed of wilted greens or with a side of crusty bread to soak up all the flavorful juices.

Slow Cooker Corned Beef with Caramelized Onions

Finally, a dish that feels like a warm hug on a chilly evening. I remember the first time I made Slow Cooker Corned Beef with Caramelized Onions; the aroma filled the house, and my family knew dinner was going to be something special. It’s become a staple in our home, especially during those busy weeks when time is of the essence but flavor can’t be compromised.

Ingredients

• 3 lbs corned beef brisket, with spice packet
• 2 large yellow onions, thinly sliced
• 1/4 cup clarified butter
• 1 cup beef stock, low-sodium
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp whole black peppercorns

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up, and sprinkle the spice packet over the top.
2. In a large skillet over medium heat, melt the clarified butter and add the thinly sliced onions. Cook, stirring occasionally, until the onions are deeply caramelized, about 25 minutes. Tip: Resist the urge to stir too often to allow the onions to develop a rich color.
3. Add the brown sugar to the onions, stirring until dissolved, then deglaze the skillet with apple cider vinegar, scraping up any browned bits.
4. Transfer the caramelized onions to the slow cooker, spreading them evenly over the brisket.
5. Pour the beef stock around the sides of the brisket to avoid washing away the spices and onions.
6. Add the whole black peppercorns to the slow cooker.
7. Cover and cook on low for 8 hours, or until the brisket is fork-tender. Tip: For the best texture, avoid lifting the lid during cooking to maintain a consistent temperature.
8. Once cooked, let the brisket rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender and easy to chew.

Corned beef emerges succulent and richly flavored, with the sweetness of caramelized onions balancing its savory depth. Serve it atop a slice of rustic rye bread for an open-faced sandwich that’s as satisfying as it is simple.

Slow Cooker Corned Beef and Green Beans

Very few dishes bring the comfort and simplicity of a slow-cooked meal to the table quite like this one. I remember the first time I tried making corned beef in my slow cooker; the aroma filled the house, promising a meal that was both hearty and satisfying. It’s become a staple in my kitchen, especially on those days when I crave something flavorful without the fuss.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 1 lb fresh green beans, ends trimmed
• 4 cups low-sodium beef broth
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 1 tbsp apple cider vinegar
• 1 tsp granulated garlic

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up.
2. Add the beef broth, ensuring it covers the brisket at least halfway. If not, add water until it does.
3. Sprinkle the black peppercorns, bay leaves, apple cider vinegar, and granulated garlic over the brisket.
4. Cover and cook on low for 8 hours, or until the meat is fork-tender. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature.
5. Add the green beans to the slow cooker, submerging them in the liquid as much as possible.
6. Cover and cook on high for an additional 30 minutes, or until the green beans are tender but still vibrant. Tip: For extra flavor, let the green beans marinate in the broth for a few minutes after cooking.
7. Remove the brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender and easy to chew.

Out of the slow cooker, this corned beef is incredibly tender, with the green beans adding a crisp contrast. Serve it over a bed of mashed potatoes to soak up the flavorful broth, or slice it thin for a hearty sandwich filling. The combination of spices and slow cooking creates a depth of flavor that’s hard to resist.

Slow Cooker Corned Beef with Spicy Mustard

Last weekend, I found myself craving something hearty and comforting, yet easy enough to throw together without much fuss. That’s when I remembered my slow cooker corned beef with a spicy mustard twist—a dish that never fails to satisfy with its tender meat and bold flavors.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 4 cups cold water
• 1 cup brown sugar, packed
• 1/2 cup apple cider vinegar
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 1/2 cup spicy brown mustard
• 2 tbsp honey
• 1 tsp smoked paprika

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up.
2. Pour the cold water over the brisket until it’s just covered.
3. Sprinkle the brown sugar evenly over the brisket.
4. Add the apple cider vinegar, whole black peppercorns, and bay leaves to the slow cooker.
5. Cover and cook on low for 8 hours, or until the meat is fork-tender.
6. In a small bowl, whisk together the spicy brown mustard, honey, and smoked paprika until smooth.
7. Once the brisket is cooked, remove it from the slow cooker and let it rest for 10 minutes before slicing.
8. Serve the sliced corned beef with the spicy mustard sauce on the side.

But the real magic of this dish lies in the contrast between the succulent, melt-in-your-mouth beef and the sharp, tangy kick of the mustard sauce. Try serving it over a bed of creamy mashed potatoes or tucked into a crusty roll for an unforgettable sandwich.

Slow Cooker Corned Beef and Parsnips

Zesty flavors and hearty meals are what I live for, especially when they come together in a dish that practically cooks itself. Today, I’m sharing my go-to slow cooker recipe that turns an ordinary weekday into something special with minimal effort. It’s a dish that reminds me of my grandmother’s kitchen, where patience and slow cooking were the secrets to unforgettable meals.

Ingredients

• 3 lbs corned beef brisket, trimmed of excess fat
• 4 large parsnips, peeled and cut into 2-inch pieces
• 2 cups low-sodium beef broth
• 1 tbsp whole grain mustard
• 1 tsp caraway seeds
• 1 bay leaf
• 1/2 tsp freshly ground black pepper

Instructions

1. Place the trimmed corned beef brisket in the slow cooker, fat side up.
2. Arrange the parsnip pieces around the brisket in the slow cooker.
3. In a small bowl, whisk together the beef broth and whole grain mustard until well combined.
4. Pour the broth mixture over the brisket and parsnips in the slow cooker.
5. Sprinkle the caraway seeds, add the bay leaf, and season with freshly ground black pepper.
6. Cover and cook on low for 8 hours, or until the brisket is fork-tender.
7. Once cooked, carefully remove the brisket and parsnips from the slow cooker, letting the brisket rest for 10 minutes before slicing.
8. Discard the bay leaf and serve the sliced brisket with the parsnips, drizzled with the cooking liquid.

Melt-in-your-mouth tender and richly flavored, this corned beef pairs beautifully with the sweet, earthy parsnips. For an extra touch, serve it over a bed of creamy mashed potatoes to soak up all the delicious juices.

Conclusion

We hope this roundup of 20 delicious corned beef recipes has inspired you to try something new and comforting in your slow cooker. Each recipe offers a unique twist on this classic dish, perfect for any home cook in North America. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!