Crispy Slow Cooker Corned Beef with Tangy Glaze (Print Version)
Crispy Slow Cooker Corned Beef is surprisingly simple. Get tender, flavorful beef with a delicious, tangy crust for an easy, comforting meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 8 Hours 20 Minutes minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Dairy-Free (if no butter used with sides)
# Ingredients:
→ Main Ingredients
01 -
3-4 lb corned beef brisket (flat cut)
02 -
4 cups beef broth
03 -
1 large yellow onion, quartered
04 -
4 cloves garlic, smashed
→ Flavor Boosters
05 -
1 pickling spice packet (usually included with beef)
06 -
1/4 cup brown sugar (packed)
07 -
2 tbsp Dijon mustard
08 -
1 tbsp apple cider vinegar
→ Finishing Touches
09 -
2 tbsp fresh parsley, chopped
→ Optional Extras
10 -
1 lb baby potatoes, halved
11 -
1 lb carrots, cut into chunks
# Instructions:
01 -
First things first, take your corned beef out of its packaging. Give it a good rinse under cold water – this helps get rid of excess salt from the brining process. Pat it super dry with paper towels; you want it ready to absorb all those lovely slow cooker flavors. Now, place that beautiful brisket into your slow cooker. I usually put it fat-side up, just because I think it helps keep the meat moist as it cooks down. Don't worry too much about perfection here, just get it in there!
02 -
Next, scatter your quartered yellow onion and smashed garlic cloves around the beef. If your corned beef came with a pickling spice packet, sprinkle that whole thing right over the top. If not, a tablespoon of store-bought pickling spice will do the trick. Pour in the beef broth, making sure it mostly covers the meat. You want that liquid to infuse everything with flavor as it slowly cooks. This is where the magic starts to happen, honestly; the kitchen already begins to smell amazing.
03 -
Put the lid on your slow cooker and set it to low. Let it do its thing for 7-8 hours, or until the corned beef is incredibly fork-tender. Seriously, it should practically fall apart when you poke it. I've definitely made the mistake of rushing this step before, and the beef just wasn't as melt-in-your-mouth as it should be. Low and slow is the secret weapon here. You can totally walk away and forget about it for hours, which is the best part!
04 -
About 30 minutes before your corned beef is done, or once it's tender, let's make that glorious glaze. In a small bowl, whisk together the brown sugar, Dijon mustard, and apple cider vinegar until it's smooth and well combined. This mixture is going to create that irresistible crispy, tangy crust we're aiming for. I often find myself tasting it a few times to get the balance just right – a little more Dijon, a little more sugar, it really depends on my mood that day!
05 -
Carefully remove the corned beef from the slow cooker and transfer it to a baking sheet lined with foil or parchment paper (makes cleanup so much easier, trust me!). Discard the cooking liquid or save it for another use if you're feeling ambitious. Now, brush that tangy glaze generously all over the top and sides of the corned beef. Pop it into a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the glaze is bubbly, caramelized, and a beautiful golden-brown. Keep an eye on it, because ovens vary, and we don't want any smoke detector incidents!
06 -
Once your corned beef has that gorgeous crispy crust, take it out of the oven and let it rest for about 10-15 minutes. This is crucial! Resting allows the juices to redistribute, ensuring every slice is tender and juicy. Then, slice the corned beef against the grain – this is important for tenderness, honestly, don't skip it. Garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness. It’s ready to be devoured!
# Notes:
01 -
Always rinse your corned beef thoroughly before cooking; it seriously reduces the saltiness.
02 -
Don't rush the slow cooking! Tenderness is key, so let it go the full time.
03 -
Resting the beef after crisping makes all the difference for juicy, tender slices.
04 -
Leftover corned beef makes incredible hash the next morning – just chop it up with potatoes and onions.
# Tools You'll Need:
01 -
Slow cooker
02 -
baking sheet
03 -
small bowl
04 -
whisk
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 15-20g
Protein: 40-50g