Kitchen notes · a little help before you start

Slow Cooker Corned Beef

Name: Slow Cooker Corned Beef
Prep time: 5 min
Cook time: 480 min
Total time: 485 min
Yield: 8
Ingredients: 5 pound corned beef (with pickling spice); 2 each bay leaves; 1 each cinnamon stick; 6 each whole cloves; 6 cloves garlic (peeled); ½ teaspoon red pepper flakes; 2 cups water

Warm spices give corned beef a welcoming aroma, with garlic adding a savory note around the slices. The tender meat is the main pleasure here. A few generous slices make an inviting plate, especially with a little of the seasoning clinging at the edges.

Prep: 5 min
Cook: 480 min
Total: 485 min
Original yield: Serves 8
Ingredients: 7 listed

Make it part of your week

Estimating…

DinnerMain courseAmericanBeefPrep: 15 minutes or lessTotal: over 60 minutesSlow cooker

Recipe categories & planning details

Meal type: Dinner · Main course
Primary protein: Beef
Cuisine: American
Cooking method: Slow cooker
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes

A few quick notes

1. Dry the brisket

After rinsing the corned beef in cold water, pat it thoroughly dry before adding it to the cooker.

2. Fat side up

Set the corned beef in the slow cooker with the fat side facing up before adding the aromatics.

3. Rest before slicing

Lift the cooked beef out carefully and cover it with foil for its rest before slicing.

Get to know the ingredients

Corned beef

Choose corned beef with pickling spice so the included spice can join the other flavorings.

Garlic

Peel the garlic cloves before adding them to the cooker with the bay leaves and whole spices.

Cinnamon

Use a cinnamon stick rather than ground cinnamon so it flavors the cooking liquid with the cloves.

The last little job

Slice after resting

Slice the rested corned beef after its foil-covered pause and serve the portions while ready.

A little more help as you go

Choose the cooking setting

Use the longer low schedule or the shorter high schedule with the beef and aromatics together.

Freeze well wrapped

Wrap leftover beef well and place it in an airtight freezer container for the given freezing period.

A few questions you might have

Can I reheat slices in a skillet?

Yes, warm the slices in a skillet over medium heat as an alternative to microwave reheating.

Can I eat leftovers cold?

Yes, the leftover corned beef can be enjoyed cold or reheated after storage as directed.

How should frozen leftovers thaw?

Thaw them overnight in the refrigerator before serving cold or reheating the corned beef.

When is the water added?

Pour the water over the beef after placing it fat side up with the other ingredients.

Does the beef need searing first?

The preparation goes from rinsing and drying directly into the slow cooker, without a searing stage.

Any more cooking tips?

Store your leftover corned beef in an airtight container or freezer bag up to 3-4 days. Leftovers taste fantastic hot or cold! Reheat in the microwave in 30 second intervals until heated through. You can also let the slices heat up on a skillet over medium heat. Corned beef will also do well in the freezer. Wrap well with plastic and store in an airtight container for 2-3 months. Thaw overnight in the fridge and enjoy cold or reheated.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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