This Slow Cooker Corned Beef recipe comes together in just a few simple steps. Throw everything in your slow cooker before work, set it and be greeted home with the most incredible smells and fall-apart tender corned beef.
Prepare the brisket: Rinse the beef brisket with cold water and thoroughly pat dry.
Cook the brisket: Place the corned beef in the slow cooker, fat side up. Add the rest of the ingredients to your slow cooker and pour 2 cups water over the beef. Cook on low for 8 hours or on high for 4 hours.
Finish and serve: Carefully remove the beef from your slow cooker. Cover with foil and let it rest for 10-15 minutes. Slice and enjoy!
Store your leftover corned beef in an airtight container or freezer bag up to 3-4 days. Leftovers taste fantastic hot or cold! Reheat in the microwave in 30 second intervals until heated through. You can also let the slices heat up on a skillet over medium heat.
Corned beef will also do well in the freezer. Wrap well with plastic and store in an airtight container for 2-3 months. Thaw overnight in the fridge and enjoy cold or reheated.