This crockpot corned beef brisket recipe is so easy and works so well, it might permanently change the way you cook corned beef.
Most recipes tell you to simmer corned beef in water, broth, or beer. But boiling actually pulls flavor out of the meat and into the cooking liquid.
Instead, I like to use my Crock Pot for a simple technique that “roasts” the corned beef right in the crockpot. Low and slow!
By wrapping the brisket tightly in foil and slow cooking it, the meat stays incredibly juicy while locking in all those bold corned-beef flavors. The result is tender, flavorful slices of brisket that taste far richer than traditional boiled corned beef.
And there’s a bonus.
Once the brisket is finished cooking, you can turn those slices into an incredible classic Reuben sandwich piled high with sautéed corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing on toasted rye bread. The lightly crisped corned beef slices develop a texture almost like corned beef bacon - crispy on the outside while staying tender and juicy inside.
It’s simple, incredibly satisfying, and perfect for everything from St. Patrick’s Day dinners to next-day sandwich leftovers.
Why You’ll Love This Crockpot Corned Beef
It’s incredibly simple to make.
This recipe only requires a few minutes of preparation. Just pat the brisket dry, coat it with liquid smoke and spices, wrap it tightly in foil, and place it in the crockpot. After that, the slow cooker does the rest of the work.
The crockpot “roasting” method keeps the flavor in the meat
Instead of simmering in liquid, the foil packet seals in the brisket’s natural juices. The result is bold, rich corned beef flavor without losing any of it to boiling liquid.
The corned beef makes incredible Reuben sandwiches
Once the corned beef is cooked, sliced pieces can be quickly sautéed in a skillet to create a crispy exterior. This step adds an amazing texture that makes the meat perfect for Reuben sandwiches.
How to Make Crockpot Corned Beef
Crock Pot Corned Beef Easy Ingredients
- 1 corned beef brisket (preferably flat cut) about 3 pounds
- 2 tablespoons liquid smoke
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
Step-by-Step Instructions
1. Mix the Spice Blend
Mix the onion powder and garlic powder together in a small bowl. Set aside. This will be your seasoning rub.
2. Prepare the Brisket
Remove the corned beef from the packaging and discard the liquid. Pat the brisket dry with paper towels.
Lay a sheet of aluminum foil on the counter that is roughly twice the length of the brisket and place the meat in the center.
3. Add the Liquid Smoke
Add the 1 tablespoon of Liquid Smoke. You can just add it to the one side here. It'll run underneath the brisket and get the other side on its own.
4. Add the Seasoning Rub
Pour half the spice mix evenly over the brisket. Using your hands, "rub" the seasoning into the meat.
Turn the brisket over. Repeat these steps with the rest of the seasoning.
5. Wrap the Corned Beef
Wrap the brisket tightly in the foil, folding the ends to seal it like a packet.
6. Wrap a Second Time
For extra protection, rotate the packet and wrap it with a second layer of foil. This helps keep all the juices inside while it cooks.
7. Cook for 6-8 Hours
Place the wrapped brisket into the crockpot and cook on LOW for 6 to 8 hours.
After about 4 hours, begin checking the internal temperature using a meat thermometer.
Corned beef is technically safe to eat at 145°F, but the best texture develops between 165°F and 170°F.
The key is to cook to temperature rather than strictly by time.
8. Rest and Slice
Remove the foil packet from the crockpot and carefully unwrap it in the sink to drain the juices.
Place the brisket on a cutting board and let it rest for about 10 minutes before slicing.
Tips for the Best Crockpot Corned Beef
Cook to temperature, not time
The biggest mistake when cooking corned beef is overcooking it. Use a thermometer and aim for 165–170°F for the best texture.
Always slice against the grain
Cutting against the grain shortens the muscle fibers, giving you much more tender slices.
Flat cut vs. point cut
Flat cut brisket is leaner and easier to slice because the grain runs mostly in one direction. Point cut brisket contains more fat and has a looser grain, but it still works well if that’s what you can find.
Don’t add extra salt
Corned beef is cured with salt during processing, so additional salt isn’t necessary.
Cooking multiple briskets
If cooking several briskets, stack the foil packets in the crockpot vertically. Larger slow cookers can sometimes hold two to four briskets depending on size. That said - I am using my 6.5 quart Crock Pot for this recipe and I "could" probably get two briskets in there but it would be tight.
A Quick Note About “Corned” Beef
The name corned beef doesn’t come from what the cow ate.
Instead, the word “corned” refers to the large grains of salt—called “corns” of salt—that were historically used to cure the beef. The term dates back to the 17th century and was commonly used in British meat preservation.
What to Serve With Crockpot Corned Beef
Corned beef is a rich and flavorful main dish, so pairing it with the right sides helps balance the meal. Whether you're making this for St. Patrick’s Day or a cozy weekend dinner, these sides work perfectly.
Classic Corned Beef Dinner Sides
Roasted potatoes
Simple roasted potatoes with olive oil, garlic, and pepper make an excellent pairing with corned beef.
Buttered cabbage
Corned beef and cabbage are a traditional combination. Lightly sauté cabbage with butter, garlic, and a pinch of pepper for an easy side dish.
Carrots or glazed carrots
The natural sweetness of carrots balances the salty richness of the corned beef.
Colcannon potatoes
This Irish classic combines mashed potatoes with cabbage and butter.
Sandwich Night Sides
If you're making Reuben sandwiches, try serving them with:
- Dill pickles
- Potato chips
- German potato salad
- Simple coleslaw
- A light cucumber salad
How to Store Leftover Corned Beef
One of the best parts of making corned beef is the leftovers. Properly stored, the brisket will keep well for several days and can be used for sandwiches, hash, or additional meals.
Refrigerator Storage
Store sliced corned beef in an airtight container in the refrigerator for up to 4 days.
To keep the meat from drying out, add a small amount of the cooking juices to the container before sealing.
Freezing Corned Beef
Corned beef freezes well.
- Wrap portions tightly in plastic wrap or foil
- Place inside a freezer bag
- Freeze for up to 3 months
Thaw overnight in the refrigerator before reheating.
How to Reheat Corned Beef
Corned beef can dry out if reheated too aggressively, so gentle reheating works best.
Skillet Method (Best for sandwiches)
Heat sliced corned beef in a skillet over medium heat for a few minutes per side. This method gives the meat a slightly crispy edge, which is perfect for Reuben sandwiches.
Microwave Method
Place slices on a plate and cover with a damp paper towel. Heat in 30-second intervals until warmed through.
Oven Method
Wrap the corned beef in foil and warm in a 300°F oven for about 10–15 minutes.
FAQ About Crockpot Corned Beef
Do you need to add liquid to corned beef in a crockpot?
No. In this recipe the brisket is wrapped tightly in foil, which seals in its natural juices as it cooks. This creates a roasting effect that keeps the meat tender and flavorful.
Should corned beef be cooked fat side up or down?
Either direction works in this method because the meat is wrapped in foil. However, placing the fat side up allows the fat to slowly render and coat the meat while cooking.
Why is my corned beef tough?
Corned beef becomes tough when it is undercooked or sliced incorrectly. Make sure to cook it to about 165–170°F and always slice against the grain.
Why is corned beef pink?
The pink color comes from the curing process. Corned beef is cured with sodium nitrite, which preserves the meat and keeps the color pink even after cooking.
Can you overcook corned beef in a crockpot?
Yes. If cooked too long, corned beef can become dry and crumbly. Using a meat thermometer and aiming for about 165–170°F helps prevent overcooking.
Additional Recipe Ideas for Corned Beef
If you're not feeling sandwiches today, but have a corned beef brisket you want to cook, try the recipes below.
Crockpot Corned Beef Brisket in the Crock Pot
Equipment
- 1 Slow Cooker
Ingredients
- 1 Corned beef brisket about 3lbs
- 2 tablespoon Liquid smoke
- 2 tablespoon Garlic powder
- 2 tablespoon Onion powder
Instructions
- Take the corned beef out of the plastic wrap – Discard all the liquid, and thoroughly pat the corned beef dry with paper towels. Lay a piece of aluminum foil twice the length of the corned beef on your kitchen countertop, and place the corned beef in the center.
- Apply the liquid smoke and the spices – Pour the liquid smoke onto the corned beef and rub it all over with your hands. Sprinkle on the garlic powder and onion powder and pat firmly onto the corned beef.
- Wrap the corned beef in the aluminum foil – Bring the ends of the aluminum foil together, and wrap the corned beef like a Christmas present. Rotate the corned beef 180 degrees, and wrap another piece of aluminum foil the same length around the corned beef. You should have a fairly well sealed corned beef packet when you are finished.
- Place the corned beef into the crockpot – Lay the corned beef in the bottom of the crockpot and cook for 6 to 8 hours on the low setting. Check the temperature with a long meat thermometer after 4 hours. At 145 degrees, the corned beef is safe to eat, but we are looking for a finished temperature of 165 to 170 degrees.
- After 4 hours of cooking, check the temperature periodically to ensure the corned beef is not overcooking. Cooking a perfect corned beef in the crockpot is temperature-driven, not time-driven. The corned beef will still be pink in the middle due to the curing process.
- Remove the corned beef from the crockpot – With kitchen tongs, remove the corned beef from the crockpot and place it in the kitchen sink. Tear away the aluminum foil from the corned beef and let the juices run into the sink. Pick up the corned beef with kitchen tongs, place it on a cutting board, and let it rest for 10minutes.
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