Crispy Slow Cooker Corned Beef
This Crispy Slow Cooker Corned Beef combines the ease of a hands-off crockpot meal with the irresistible texture of a roasted finish. The brisket cooks low and slow until fork-tender, then is finished under the broiler with a savory mustard-brown sugar glaze for a golden, crackly crust that transforms a classic into a show-stopping St. Patrick’s Day centerpiece.
Equipment
- Slow cooker
- Foil-Lined Baking Sheet
- Small mixing bowl
- sharp knife
Ingredients
- 3–4 lb corned beef brisket with spice packet
- 1 large yellow onion, sliced
- 4 cloves garlic, smashed
- 2 cups beef broth or water
- 1 Tbsp yellow or Dijon mustard
- 1 Tbsp brown sugar
- ½ tsp black pepper
Instructions
- Place the sliced onion and smashed garlic in the bottom of the slow cooker to create a flavorful base and prevent sticking.
- Rinse the corned beef under cold water and place it fat-side up on top of the onions. Sprinkle the included spice packet and black pepper evenly over the meat.
- Pour the beef broth or water into the side of the slow cooker. Cover and cook on Low for 8–10 hours or High for 5–6 hours, until the brisket is fork-tender.
- In a small bowl, stir together the mustard and brown sugar to form a simple glaze.
- Preheat the broiler to high. Transfer the brisket to a foil-lined baking sheet and brush the glaze over the fat cap. Broil for 3–5 minutes, watching closely, until bubbling and golden.
- Let the meat rest for 10–15 minutes, then slice thinly against the grain and serve.
Notes
Rinsing the brisket before cooking helps reduce excess salt. Always slice against the grain for the most tender results.