Description
A tender and flavorful slow cooker corned beef recipe featuring pickling spices and aromatic seasonings for a classic, melt-in-your-mouth dish perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 5 pound corned beef with pickling spice
- 2 bay leaves
- 1 cinnamon stick
- 6 whole cloves
- 6 cloves garlic (peeled)
- ½ teaspoon red pepper flakes
- 2 cups water
Instructions
- Prepare the brisket: Rinse the beef brisket under cold water to remove excess salt and pat it thoroughly dry with paper towels to ensure proper cooking.
- Cook the brisket: Place the corned beef into the slow cooker, fat side up for optimal moisture retention. Add bay leaves, cinnamon stick, cloves, peeled garlic, red pepper flakes, and pour 2 cups of water over the beef. Cover and cook on low heat for 8 hours to allow flavors to develop and the meat to become tender.
- Finish and serve: Carefully remove the beef from the slow cooker using tongs. Cover it loosely with foil and let it rest for 10-15 minutes to redistribute juices. Slice the corned beef against the grain and serve warm.
Notes
- Store leftovers in an airtight container or freezer bag for 3-4 days; they taste great hot or cold.
- Reheat leftovers in the microwave in 30-second intervals or warm slices on a skillet over medium heat for best texture.
- For longer storage, wrap leftover corned beef tightly with plastic wrap and place in an airtight container in the freezer for 2-3 months. Thaw overnight in the refrigerator before reheating or enjoying cold.
