Tender Slow Cooker Corned Beef Brisket
This slow cooker corned beef brisket is the perfect set-it-and-forget-it meal, packed with rich spices and cooked low and slow for flavor and ultimate tenderness. Serve it with cabbage, potatoes, or your favorite sides for a hearty and satisfying meal! Gluten-free and dairy-free too.
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Corned Beef for a Hearty Meal
A big part of Irish-American cuisine and mostly commonly enjoyed on St. Patrick’s day in the traditional Irish meal alongside cabbage, corned beef is also eaten as Reuben sandwiches, or as corned beef hash.
I personally like this easy beef recipe with mashed potatoes and a slice of gluten-free Irish soda bread, just because!
Today, we’re making corned beef in the slow cooker – because of how convenient and easy it is! And, because slow cooking the brisket breaks down the connective tissue in the meat and results in an absolutely tender texture.
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for this crock pot corned beef and cabbage are easily accessible at the local grocery store.
- Easy to Make: Just place all the ingredients into the slow cooker and let it do it’s job! Dinner literally cannot get any simpler!
- Totally Gluten-Free & Dairy-Free: The best part is that this tender beef brisket is 100% gluten-free and dairy-free too. This means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this easy slow cooker corned beef brisket.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Corned Beef Brisket:Â While you can make your own homemade corned beef (by curing a piece of beef brisket in a salt brine for a number of days), I prefer to use store-bought corned beef which is readily available in most supermarkets.
- Vegetables: I used a mix of carrots, celery, baby potatoes and cabbage to add flavor to the meat as it cooks, as well as to double up as the sides.
- Broth: Homemade beef broth or store-bought beef broth or beef stock will work just as well.
- Beer: I like adding some gluten-free beer for extra flavor, but you can simply substitute it with more beef broth if you don’t want to use alcohol. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular dark beer instead.
- Spices/Condiments: To really pack a flavor punch, I’ve added whole mustard seeds, ground coriander, ground cumin, ground paprika, ground black pepper and bay leaves so the ground beef brisket comes out incredibly tasty. Feel free to add or subtract the condiments as you wish.
How to Cook Corned Beef Brisket in the Slow Cooker (Step by Step):
Combine Ingredients in Slow Cooker and Cook
Add All Ingredients Except Cabbage to Slow Cooker:Â Place the corned beef brisket, carrots, celery, and whole baby potatoes (with the skins on) in a large slow cooker. Add the beef broth, gluten-free beer, ground coriander, ground cumin, ground paprika, ground black pepper, salt, garlic cloves, and bay leaves. Stir, cover and cook for 3 hours on high or 5 hours on low.
Add Cabbage and Cook Some More:Â After 3 hours on high or (5 hours on low), add cabbage, stir and cook covered for another 1 hour on high (or 2 hours on low).
Turn off Heat and Let Sit Before Slicing
Turn Off Heat:Â Turn off the heat and let the corned beef and vegetables sit in the broth for about half an hour.
Slice and Serve:Â Then slice the corned beef and serve. You can sprinkle it with fresh herbs and drizzle with some of the cooking liquid before serving.
Dish by Dish Tips/Tricks:
- Storing Leftover Corned Beef:Â To store, place the cooled corned beef and vegetables together with the cooking liquid in an airtight container and store in the refrigerator for up to 4 days.
- Reheating: Reheat the corned beef by slicing it and simmering it gently along with the cooking liquid (to prevent the meat from drying out) in a pot until hot to serve.
What to Eat with this Corned Beef:
- Creamy Mashed Potatoes (Gluten-Free, Vegan)
- Air Fryer Brussels Sprouts (Gluten-Free, Vegan)
- Gluten-Free Soda Bread (Dairy-Free, Vegan)
- Irish Brown Bread (Gluten-Free, Vegan)
Other Gluten-Free Beef Recipes You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Tender Slow Cooker Corned Beef Brisket
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This slow cooker corned beef brisket is the perfect set-it-and-forget-it meal, packed with rich spices and cooked low and slow for flavor and ultimate tenderness. Serve it with cabbage, potatoes, or your favorite sides for a hearty and satisfying meal! Gluten-free and dairy-free too.
Ingredients
- 2 pounds corned beef brisket
- 1 large carrot, roughly chopped
- 1 stalk celery, cut into pieces
- 10 baby potatoes, washed
- 2 cups beef broth
- 1 cup water, if needed
- 5 cloves garlic
- 1 tablespoon mustard seeds
- 1 cup gluten-free beer
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground black pepper
- 2/3 teaspoon salt
- 3–4 bay leaves
- 1/4 head green cabbage, roughly chopped
Instructions
- Add All Ingredients Except Cabbage to Slow Cooker: Place the corned beef brisket, carrots, celery, and whole baby potatoes (with the skins on) in a large slow cooker. Add the beef broth, gluten-free beer, ground coriander, ground cumin, ground paprika, ground black pepper, salt, garlic cloves, and bay leaves.
- Slow Cook: Stir, cover and cook for 3 hours on high or 5 hours on low.
- Add Cabbage and Cook Some More: After 3 hours on high or (5 hours on low), add cabbage, stir and cook covered for another 1 hour on high (or 2 hours on low).
- Turn Off Heat: Turn off the heat and let the corned beef and vegetables sit in the broth for about half an hour.
- Slice and Serve: Then slice the corned beef and serve. You can sprinkle it with fresh herbs and drizzle with some of the cooking liquid before serving.
Notes
Corned Beef Brisket: While you can make your own homemade corned beef (by curing beef brisket in a brine for a number of days), I prefer to use store-bought corned beef which is readily available in most supermarkets.
Vegetables: I used a mix of carrots, celery, baby potatoes and cabbage to add flavor to the meat as it cooks, as well as to double up as the sides.
Broth: Homemade beef broth or store-bought beef broth or beef stock will work just as well.
Beer: I like adding some gluten-free beer for extra flavor, but you can simply substitute it with more beef broth if you don’t want to use alcohol. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular dark beer instead.
Spices/Condiments: To really pack a flavor punch, I’ve added whole mustard seeds, ground coriander, ground cumin, ground paprika, ground black pepper and bay leaves so the ground beef brisket comes out incredibly tasty. Feel free to add or subtract the condiments as you wish.
Storing: To store, place the cooled corned beef and vegetables and cooking liquid in an airtight container and store in the refrigerator for up to 4 days. Reheat the corned beef by slicing it and simmering it gently along with the cooking liquid (to prevent the meat from drying out) in a pot until hot to serve.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Irish
