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Corned Beef Recipe

Corned Beef Recipe

This Corned Beef Recipe is the ultimate homemade comfort food, slow-cooker friendly and brimming with Irish spices that make it perfect for St. Patrick’s Day celebrations.
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Prep Time 15 minutes
Cook Time 8 minutes
Course Main Course
Cuisine Irish
Servings 6 servings

Ingredients
  

  • 1 (3½–4 lb) corned beef brisket (flat cut; check for included spice packet)
  • 1 medium yellow onion, quartered (sweet Vidalia work wonders)
  • 4 cloves garlic cloves, smashed (no need to peel—just give ’em a good whack)
  • 2 bay leaves (fresh if you can find them, for a brighter herbal note)
  • 1 tbsp whole black peppercorns (McCormick or local mill grind)
  • 4 cups low-sodium beef broth (or a bottle of Guinness stout for richer flavor)
  • 4 medium carrots, peeled and chunked (chunky cuts keep them from turning mushy)
  • 3–4 Yukon Gold potatoes, halved (toss in during the last 2 hours)
  • 1 tbsp brown sugar (for a touch of caramel sweetness)
  • Pinch red pepper flakes (if you crave a gentle kick)

Instructions
 

  • Pat the brisket dry with paper towels—this helps spices cling better. If your cut already comes seasoned, save the packet for later.
  • Scatter onion quarters and smashed garlic in the bottom of a slow cooker. Layer the brisket on top, fat-side up, so it bastes as it cooks.
  • Open the spice packet (or add your bay leaves, peppercorns, and red pepper flakes) and sprinkle evenly over the meat. Stir in brown sugar if you like a hint of sweetness. Pour in beef broth or stout.
  • Cover and cook on LOW for 8–9 hours (or HIGH for 5 hours). It’s done when a meat thermometer reads about 190°F and the meat is fork-tender.
  • Two hours before finishing, nestle in carrots and potatoes. They’ll soak up flavor and steam to perfect tenderness.
  • When time’s up, lift the brisket onto a cutting board and let it rest for 15 minutes—this locks in juices. Drain veggies and arrange on a platter. Slice against the grain, drizzle with cooking liquid, and serve hot.

Notes

Rinsing the brine off stops the beef from tasting too salty. Flat-cut brisket slices evenly; point cut carries more fat but shines if trimmed well. Keep veggies chunky or add them later if you prefer a firmer bite. Swapping stout for broth increases iron by 20% and adds a malty depth. Always use a meat thermometer for accurate cooking.
Keyword Comfort Food, Corned Beef, Irish Spices, Slow Cooker Recipe, St. Patrick's Day
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