How to Cook Corned Beef in a Slow Cooker or Pressure Cooker

Originally published on March 12, 2009

Yes, it can be done. I mean, in theory, it should be a no-brainer, right? Well, I felt the need to test so that’s what I did this week. I really like the ones that are all natural, no added nitrites/nitrates, and hormone free. Most come in a brine with seasonings. I put the corned beef in the slow cooker, poured a bit of water on top and let it cook.

Instead of simmering the meat in a pot on the stove, you can use a slow cooker. For the record, “crock pot” is the brand; slow cooker is the product. Back in the old days, it was only Crock Pot but now there are many brands. Have an electric pressure cooker? See the instructions below. Ok, back to the method!

Basically, you have to replicate 3-4 hours of simmering. I have found this can be done with 5-6 hours on low or 3-4 hours on high. The variation comes from how cold your meat is as well as how big it is. I like to err on the longer side to make sure it’s cooked just right. If you are leaving in the morning for the day, I would suggest the longer setting on low.

Now, here’s the only caveat. You have to add the cabbage, potatoes, and carrots to the slow cooker about an hour before you want to serve it. If you were to add the vegetables in the beginning of the cooking, you would have a bunch of mush. Make sure to give yourself that time.

I like to use peeled carrots, cut into chunks, half to a whole head of cabbage, cut into wedges, and gold potatoes (count the number of people eating and multiply by 2 or 3; use more if they are small). Make sure all of the vegetables are tender, checking half way through the cooking time.

Cooking the veggies in the cooking liquid gives them excellent flavor. If you really are short on time, steam the potatoes, cabbage, and carrots (in that order) and then simmer in the cooking liquid for 5-10 minutes to get the flavor.

So, working parents, St. Patrick’s day is right around the corner. Don’t let a weekday night deter you from preparing this traditional meal. And, here’s a great gluten-free Irish soda bread recipe you can use to accompany your meal.

Corned beef is usually gluten-free but check the label first. In general, the only issue would be the spices.

How to Make Slow Cooker Corned Beef

Here’s what you need to make a delicious corned beef dinner in your slow cooker/crock pot. It’s mostly time and a tad of technique. It’s also the same technique I usually use for pot roast so once you get the hang of it, you can make almost any “boiled dinner”.

• 3-4 lb corned beef
• 3-4 cups water (use when you have the spice packet) or gluten-free broth (beef, chicken, or veggie)
• Spice packet (should be included) or 1-2 bay leaves, 5 peppercorns, 1 clove of garlic, and 1 teaspoon salt

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• 10-12 small gold potatoes, skin-on and scrubbed (the number will depend on your love for potatoes/size of slow cooker!)
• 2-3 whole carrots, peeled and cut into 2″ pieces (again, the more the merrier)
• 1/2 head or 1 small cabbage, cut in wedges (do not cut the core; use it to hold the wedge together)

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1. Remove the meat and spice packet from package. Set spice packet aside and rinse meat briefly.
2. Place meat in the slow cooker and add enough water or broth to reach about halfway up the meat. Sprinkle spice packet over meat.
3. Place cover on slow cooker and set to 3-4 hours on high or 5-6 hours on low. The best way to cook this type of meat is on a low simmer so set your slow cooker appropriately. If it cooks at too high of a temperature, the meat may not be tender. If the high setting is too high, lower the temperature.
4. While the meat is cooking, you can bake a gluten-free Irish soda bread.
5. Test the meat about an hour before the end of the cooking cycle. It should be mostly fork tender at this point. If not, continue cooking another 30 minutes.
6. When the meat is almost done, add all of the vegetables and cook 30-45 minutes on high (preferable) or maybe 60-90 mins on low. If possible, submerge the vegetables (you could remove the meat, add the veggies, then put the meat back on top). If the meat is done before the vegetables are added, remove and place on a cutting board with grooves to catch the juice or a platter. Cover with foil to keep warm.
7. Place the cover back on the slow cooker and cook until all of the veggies are tender.
8. Transfer the veggies and potatoes to a serving bowl. Cover to keep warm.
9. Transfer meat to a cutting board and allow to cool 10 minutes then cut in thick slices, against the grain (perpendicular to the grain or lines of the meat). Serve with the vegetables.

Electric Pressure Cooker Instructions

If you have an electric pressure cooker, corned beef is the perfect food. You can really save time if you are looking for something quick and easy. Here how to do it:

• Place 1 cup water plus the packet of brining spices in the bottom of the bowl of the pressure cooker.
• Place meat on top of the water. Meat may need to be cut in half to fit in the pressure cooker. Cut in half to make 2 similar/square-ish shaped pieces.
• Cook the meat on high pressure for 45-60 minutes with quick release (45 minutes for 3 pounds; 60 minutes for 5 pounds).
• While the meat is cooking, prep the vegetables (see above).
• Once meat is done and pressure has released, place the potatoes, cabbage, and carrots in the pressure cooker on top of the meat. Set for manual pressure again for 5 minutes, quick release.
• Follow directions above from step 8.