Looking for a delicious and easy way to prepare corned beef? This recipe provides step-by-step instructions for making flavorful Crispy Corned Beef in either the oven or slow cooker. Perfect for St. Patrick's Day or any day of the year!
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I've always loved corned beef, but not the traditional St. Patrick's Day meal of boiled corned beef and cabbage, also known as a New England Boiled Dinner. Mmm... you want to boil my dinner? No. That method of cooking just doesn't do it for me. My Crispy Corned Beef is done my way: highly seasoned and moist, with a delicious crispy crust. Because most foods are better with some crispy bits.
I first came up with the idea for this version of corned beef a few years ago, when I auditioned for Masterchef in New York. I wanted to make something that represented the Southern-Irish half of my DNA, so I served up my Buttermilk Biscuits and Sausage Gravy with homemade corned beef hash. Using corned beef I cured myself, then crispy braised, using the method I'm about to share with you. It's that good.
Spoiler: Chef Ramsay's culinary team definitely loved my food and advanced me to meet with the producers, but I was ultimately disqualified because I was a professional baker at the time. Ugh. The world really missed out 😩
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Ingredients & Substitutions
Let's dig into the simple ingredients used in making the best oven or slow cooker corned beef EVER! Oh, and also places you can make changes if you need to:
- Corned Beef Brisket - I am not going to ask you to go through the five day process of curing your own corned beef. Not many of us are that obsessed. I used a 4 pound corned beef from the grocery store, the kind that comes in a bag with a little spice blend packet. If yours doesn't have one, you can use one tablespoon of pickling spices found in the spice aisle.
- Dijon Mustard - I mean, corned beef is best friends with mustard, right? Also, the mustard will help your spices adhere to the top. You can use any smooth mustard of your choice.
- Apple Juice (or apple cider) and Apple Cider Vinegar - These two together complete the flavoring of the meat in a way you just can't get with a traditional boiling in water. The amount of juice in the average juice box will do.
- Sugar and Spice - Definitely makes everything nice here. You'll combine the spice packet that came with your meat along with garlic, brown sugar, black pepper, and fennel seed to create a flavor garden on top of your corned beef. This is one of the only times I'll ever tell you not to include salt, because the meat is already cured in salt.
See recipe card below for a full list of ingredients and measurements.
Equipment
This recipe makes a delicious corned beef in either a slow cooker or a large dutch oven. For a 3 to 4 pound corned beef brisket, you should use a 4 to 5 quart dutch oven, preferably an oval shaped one to fit the corned beef. A 5 to 6 quart dutch oven should be sufficient for this recipe.
Quick Recipe Video
Step-by-Step Instructions
Making your own St. Patrick's Day corned beef (or any day corned beef) is so simple. Most of it is hands-off, but even the handsy part is super simple.
- Remove meat from the package, rinse off the brine, and pat dry. Discard the excess brine.
Step 1: Using a mortar and pestle, or on a cutting board using the bottom of a heavy pan, gently crush the spices that came with your corned beef.
Step 2: Mix the spices with minced garlic, brown sugar, black pepper, and fennel seed.
Step 3: Rub 2 tablespoons of Dijon mustard on the top (fatty side) of the corned beef
Step 4: Spread the combined seasonings on top of the mustard.
Step 5: Pour the apple juice (or apple cider) and apple cider vinegar into the bottom of your dutch oven. Add prepared corned beef, seasoned side up, into the pot. Bake in a preheated 325°F oven for 50 minutes per pound, or until the internal temperature of the meat reaches 145°F with an instant read thermometer. My 4 pound corned beef took about 3.5 hours.
Step 6: If using your slow cooker, place the seasoned brisket into the slow cooker, cover, and cook for 6-7 hours, or until fork tender.
Step 7: Just before serving, place corned beef on a small foil-lined sheet pan and place under a broiler (6-7 inches away) for 5-6 minutes to caramelize and crisp the top. Keep an eye on it, as it browns quickly.
Step 8: Let rest for at least 15 minutes, then slice against the grain for the most tender slices.
Cutting your corned beef against the grain
You'll want to cut your corn beef brisket "against the grain" to get the most tender slices. Look closely at your briket and you'll see what looks like long, thin lines running in one direction on the meat. Cutting against the grain means slicing across those lines, so you see short, broken fibers on the cut surface instead of long pieces. These will be extra tender when eating, which is what you want.
Expert tips
Here are some simple tips for cooking corned beef brisket at home, whether in the oven or a slow cooker:
- Rinse the brisket under cold water to remove excess salt from the brine.
- Cook it low and slow to break down the tough fibers and make it tender. This will be either over 3 to 4 hours in a low (325°F) oven or 6 to 8 hours in a slow cooker.
- Let it rest for 10 to 15 minutes For both dutch oven and slow cooker, you want to let the meat rest, redistribute the juices, and relax the meat before slicing.
- Slice against the grain for the most tender texture.
That's it! Follow these simple tips and you are on your way to the most tender and delicious crispy corn beef!
Serving Suggestions
This ain't MY Grandma's New England boiled dinner. Down south we know how to do it up right! We always serve our corned beef with my Grandmother's Southern Fried Cabbage. It has a little bit of onions and tangy sauerkraut for extra flavor and it is always a crowd pleaser! And don't forget to make some crispy skillet potatoes!
Recipe FAQs
Cooked corned beef lasts 3–4 days in an airtight container in the refrigerator.
For best results, store it whole to retain moisture. Slice it just before reheating. If you plan to use it for corned beef hash, I suggest shredding it with your fingers while it is still slightly warm. It is much harder to do when the meat is cold.
The best way is to wrap it in foil with a little broth and reheat it in a 300°F oven for 10–15 minutes per pound. You can reheat it in the microwave but do it in short intervals with a damp paper towel over the meat to keep it from drying out.
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I appreciate you!
-Cynthia
📖 Recipe
Crispy Corned Beef (Oven or Slow Cooker Method)
Equipment
- Large dutch oven or ⤵️
Ingredients
- 3 to 4 pounds corned beef with spice packet
- 2 tablespoons Dijon mustard
- 3 cloves garlic finely minced
- 3 tablespoons brown sugar
- ½ teaspoon black pepper coarse ground
- ½ teaspoon fennel seeds
- 1 cup apple juice or apple cider
- 2 tablespoon apple cider vinegar
Instructions
Season the Corned Beef
- Remove meat from the package, rinse off the brine, and pat dry. Discard the excess brine.
- Using a mortar and pestle, or on your counter with the bottom of a heavy pan, gently crush the spices that came with your corned beef.
- Mix the spices with minced garlic, brown sugar, black pepper, and fennel seed.
- Rub 2 tablespoons of Dijon mustard on the top (fatty side) of the corned beef
- Spread the combined seasonings on top of the mustard.
Oven Instructions
- Preheat oven to 325°F. Pour the apple juice or apple cider and apple cider vinegar into the bottom of a roasting pan.
- Add prepared corned beef, seasoned side up, and cover the pan. Cook for about 50 minutes per pound, or until it can be easily pierced with a knife and the internal temperature reaches 145°F.
Slow Cooker Instructions
- Pour the apple juice (or apple cider) and apple cider vinegar into the slow cooker. Add prepared corned beef, seasoned side up, to the pot of your slow cooker. Cook on low for 6 to 8 hours or until tender when pierced with a knife.
All methods
- Just before serving, place corned beef on a small foil-lined sheet pan and place under a broiler (6-7 inches away) for 5-6 minutes to caramelize and crisp the top. Keep an eye on it, as it browns quickly.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Mere' says
This was so good, tender and flavorful! We had a 3.20 lb (just 2 of us)
Baked in oven 2:45 hours, then removed lid & broiled. Let rest 15 minutes. Highly recommend 😁
Doris Jacobs says
I've been making my corned beef like this for the better part of 20 to 25 years. it's the only way I will make it. every Christmas I make Corned Beef Boxty. it's a tradition for our family. Thank you for using your platform to share this wonderful recipe to so many. Try making Boxty with it. (Big potato pancakes with a mixture of shredded and mashed potatoes. You can use your favorite recipe for this component. Make them big like a tortilla. fill with hot sliced corned beef and top with shredded Swiss cheese and either sour cream on top or our favorite it a mixture of sour cream and horseradish! Fold in half and dig in with a fork and knife!) Give this a try!!!
Cynthia Christensen says
Sounds great!
Amanda Crane says
Hands down the best corned beef recipe I’ve ever seen!
Cynthia Christensen says
I'm so glad you like it as much as I do!!
Mary Delino says
Absolutely delicious! Do NOT use apple cider vinegar in place of apple cider. It made everything taste like vinegar. I will NEVER do that again.
Cynthia Christensen says
Oh my gosh I'm glad you fixed that!
Mary Delino says
Absolutely delicious! I’ve made it a couple times because Everyone loved it sooo much. The last time I didn’t have cider so I used apple cider vinegar as the recipe reflects. Do NOT use this in place of apple cider. It made everything taste like vinegar. I will NEVER do that again.
Cynthia Christensen says
Oh no! The recipe only calls for 2 tablespoons of apple cider vinegar. It says if you don't have apple cider, which is the drink - not the vinegar, you can use apple juice. You used an entire cup of apple cider vinegar? I'm glad so you tried again!
Mary D says
Absolutely delicious! Everyone wanted the recipe. This is now my go to recipe for corned beef. I have three in my freezer now!
Cynthia Christensen says
That’s awesome to hear! I’m so glad everyone liked it!
Matt Marlatt says
This just made the most amazing corned beef for our Rubens tonight! BEST recipe!
Cynthia Christensen says
I’m so glad you like it as much as we do! Last time I made two of them because I love it so much 🥰
Paula Marie Mix says
I might have missed it but should you rinse the meat and also I assume you throw away the brine....
Cynthia Christensen says
I do mention to pat the beef dry, but I assumed everyone was already throwing away the brine. I can add that. Thank you.
Fran says
Slow cooker recipe the best! Served with Mac and Cheese.
Cynthia Christensen says
That’s amazing! I’m actually obsessed with this recipe and make it all year round! I have five corned beefs in my freezer right now 😂
Dennis Echiverri says
Which works or taste better, using apple juice or apple cider?
Cynthia says
Both work equally well, although apple cider may give you a deeper apple flavor. Many people don’t have access to apple cider, so the more common apple juice works just fine.
Leslie says
Delicious. Thank you.
I subbed some ingredients so I didn’t have to go to store, pineapple juice for apple, za-tar in place of fennel, damrera sugar in place of brown…
Absolutely best corned beef!
Cynthia says
That’s amazing! I’m glad you like it!
Sean says
This meal was absolutely delicious! What a great way to spice up boring boiled corn beef!
Cynthia says
Thank you! I’m so glad you liked it!
paula marcano says
Is this flat or point
Cynthia Christensen says
The cut I used when photographing this recipe was the flat, which is the less fatty portion. The point has more intramuscular marbling, but you could really use either one. Sometimes the prepackaged corned beef doesn’t even tell you which one you’re getting. I hope that helps!