Description
A classic Slow Cooker Corned Beef recipe that delivers tender, flavorful meat infused with aromatic spices. Perfect for a hearty meal with minimal effort, this recipe uses simple ingredients and slow cooking to achieve melt-in-your-mouth results.
Ingredients
Units
Scale
Main Ingredients
- 5 pound corned beef (with pickling spice)
- 2 bay leaves
- 1 cinnamon stick
- 6 whole cloves
- 6 cloves garlic (peeled)
- 1/2 teaspoon red pepper flakes
- 2 cups water
Instructions
- Prepare the brisket: Rinse the beef brisket thoroughly with cold water to remove excess salt and pat dry with paper towels.
- Cook the brisket: Place the corned beef in the slow cooker fat side up. Add the bay leaves, cinnamon stick, cloves, garlic, red pepper flakes, and pour 2 cups of water over the beef. Cover and cook on low for 8 hours or on high for 4 hours until tender.
- Finish and serve: Carefully remove the corned beef from the slow cooker. Cover it loosely with foil and let it rest for 10 to 15 minutes before slicing against the grain. Serve warm and enjoy your tender corned beef.
Notes
- Store leftovers in an airtight container or freezer bag for 3-4 days; they can be enjoyed hot or cold.
- Reheat leftovers in 30-second intervals in the microwave or warm slices on a skillet over medium heat.
- To freeze, wrap corned beef tightly with plastic wrap and place in an airtight container; it will keep for 2-3 months.
- Thaw frozen corned beef overnight in the refrigerator before serving.
- For best flavor, slice the beef against the grain to keep it tender.
Nutrition
- Serving Size: 1 serving (approximately 6.7 oz)
- Calories: 350 kcal
- Sugar: 0 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 33 g
- Cholesterol: 110 mg
