Crispy Corned Beef: Oven or Slow Cooker Recipe (Print Version)

Get tender, crispy corned beef with my easy oven or slow cooker recipe! Perfect for St. Patrick's Day or any cozy meal. Personal tips included.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 3-8 Hours minutes
Total Time: 18 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: Irish-American
Dietary: Gluten-Free, Dairy-Free

# Ingredients:

→ Main Event

01 - Corned Beef Brisket (3-4 lbs, flat cut)
02 - Beef Broth or Water (4-6 cups)
03 - Spice Packet (from corned beef)

→ Flavor Enhancers

04 - Onion (1 large, quartered)
05 - Carrots (3-4 medium, roughly chopped)
06 - Celery (2-3 stalks, roughly chopped)
07 - Garlic Cloves (4-5, smashed)
08 - Bay Leaves (2-3)

→ Crisping & Finishing

09 - Dijon Mustard (2 tbsp)
10 - Brown Sugar (1 tbsp)
11 - Black Pepper (1 tsp, freshly ground)

→ Optional Add-ins

12 - Potatoes (small, halved, for cooking with beef)
13 - Cabbage Wedges (for cooking with beef)

# Instructions:

01 - First things first, take your corned beef out of its packaging and rinse it really well under cold water. This helps wash off some of the excess salt from the brining process. Trust me, you don't want it overly salty! I always pat it super dry with paper towels next, which helps later with the crisping. Place it in your slow cooker or a large oven-safe pot. This is where I sometimes get distracted and forget to rinse it properly – big mistake!
02 - Tuck the chopped onion, carrots, celery, smashed garlic, and bay leaves around the corned beef. Then, sprinkle the spice packet all over everything. Pour in your beef broth (or water) until the corned beef is mostly submerged, but not entirely drowning. I aim for about two-thirds covered. This step smells so good, even before it starts cooking! Don't be afraid to really nestle those veggies in there.
03 - Cover your slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the corned beef is fork-tender. You want it to practically fall apart! Every time I do this, I peek after a few hours, and the house smells absolutely divine. Resist the urge to lift the lid too often, though, it lets out all that precious heat and steam!
04 - Preheat your oven to 325°F (160°C). Cover your oven-safe pot tightly with a lid or aluminum foil. Cook for 3-4 hours, or until the corned beef is incredibly tender. Again, fork-tender is the goal! This method gives a slightly richer, more concentrated broth, I think. I once forgot to cover it properly, and it dried out a bit on top – learn from my mistakes!
05 - Once the corned beef is tender, carefully remove it from the pot/slow cooker and place it on a cutting board. Let it rest for 10-15 minutes – this is critical for juicy meat! While it's resting, preheat your oven to 400°F (200°C). In a small bowl, mix together the Dijon mustard and brown sugar. Transfer the rested corned beef to a baking sheet, fat side up. Score the fat cap in a crosshatch pattern (don't cut too deep into the meat!).
06 - Spread the Dijon-brown sugar mixture evenly over the scored fat cap of the corned beef. Sprinkle with fresh black pepper. Pop it into the preheated oven for 115-20 minutes, or until that fat cap is gloriously crispy and caramelized. Keep an eye on it – you want golden brown, not burnt! The smell during this stage is incredible, a mix of savory and sweet. Remove, let it rest again briefly, then slice against the grain. Enjoy your crispy corned beef!

# Notes:

01 - Always, always slice corned beef against the grain for the most tender bites.
02 - Leftovers make killer hash! Store in airtight container for 3-4 days.
03 - If you don't have Dijon, stone-ground mustard works, but the flavor will be a bit different.
04 - Serving with a tangy horseradish sauce really elevates it.

# Tools You'll Need:

01 - Large slow cooker or oven-safe pot with lid
02 - cutting board
03 - baking sheet
04 - small bowl

# Nutrition Facts (Per Serving):

Calories: 450-600
Total Fat: 30-40g
Total Carbohydrate: 5-10g
Protein: 35-45g

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