Weeknight Corned Beef Done In Crockpot

Prep Time
Cook Time
Ready In

"This is a perfect meal for a busy weeknight. I happen to love corned beef and this recipe doesn't disappoint. The spices really shine here making this corned beef something really delicious and special."

Original recipe yields 7 servings


  • Serving Size: 1 (536.9 g)
  • Calories 743.7
  • Total Fat - 44.1 g
  • Saturated Fat - 14.5 g
  • Cholesterol - 222.1 mg
  • Sodium - 2423.5 mg
  • Total Carbohydrate - 44.8 g
  • Dietary Fiber - 6.7 g
  • Sugars - 29.6 g
  • Protein - 43.6 g
  • Calcium - 55.1 mg
  • Iron - 5.6 mg
  • Vitamin C - 26.9 mg
  • Thiamin - 0.2 mg

Step 1

Place onion wedges at the bottom of your crockpot. Place beef fat side up on top of onions.

Step 2

In a small bowl, add next 8 ingredients - up to the red pepper flakes and mix it all together. Rub this mixture over the top of the corned beef.

Step 3

Add enough water to come up half way up the sides of the beef.

Step 4

To the water, add the vinegar, 2 bay leaves, and salt if using.

Step 5

Cook on low for 9-10 hours.

Step 6

Once done and corned beef is tender, remove from water and place on cutting board and slice against the grain. Depending on your cut of corned beef, as you slice it may shred, but no fear it is really delicious and leftovers makes for a tasty corned beef hash and sandwiches shmeared with your favorite mustard and some raw onion if that's your thing.

Step 7

If desired, you may brown the top fatty layer of the corned beef by placing it under a broiler for 1-2 minutes, keeping a careful eye on it so that it won't scorch.

NOTE 1: Depending, your garlic may become green like mine did. No worries, you can push it down into the water half-way through cooking time or shortly before it's done cooking. The green won't affect the taste.

NOTE 2: If your corned beef happens to come with a seasoning packet, don't waste it, add it to the water to give it some extra flavor.

Tips & Variations

No special items needed.

Tags : Dinner



This corned beef is great -- made as directed except I used mustard seeds in place of the ground mustard. I also added 4 potatoes cut quarters and half a head of cabbage also in chunks which I added a few hours before the end of the cooking time. Served with some Irish bread along with cookies. Thanks for sharing!

review by:
(17 Mar 2021)

Picky Palate

I made this to have along with my Irish dinner, and the only thing I did different was instead of using the allspice berries I used some powder instead, about 1/2 teaspoon. Came out great and we enjoyed it with our Colcannon and Irish bread.

review by:
(19 Mar 2019)