This isn't your mother's boiled corned beef! Made in a slow cooker, or your oven, this Crispy Corned Beef couldn't be easier or more delicious!
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!
Crispy Corned Beef beginnings
I've always loved corned beef sandwiches, 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 boiled my dinner. No. That method of cooking just doesn't do it for me. If I'm going to make my own corned beef, it has to be done my way: highly seasoned, 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 😩
What are the ingredients for this Corned Beef?
- Corned Beef 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. Thank goodness! I used a 4 pound corned beef from the Mega Market, the kind that comes in a bag with a little spice packet. If you have an excess of fat on top of your corned beef, you can trim that down a bit, but you do want at least ¼ inch of fat. It melts down and adds more flavor to the meat as it cooks.
- Dijon Mustard I mean, corned beef is best friends with mustard, right? Also, the mustard will help your spices adhere to the top.
- Apple Juice (or 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.
- 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.
How do I make Crispy Corned Beef?
- Season the meat You'll brush the mustard on top of the meat (fat trimmed, if desired) and pat your sugar and spice combination all over the top.
- Leave it alone If you're using a slow cooker, you'll pour the apple juice and vinegar into the bottom of your slow cooker insert, place the spiced meat into the slow cooker, cover, and cook for 6-7 hours, or until tender when pierced with a knife. Alternatively, you can bake this in your oven. Just place everything in a baking pan, cover, and bake at 325°F for 50 minutes per pound, or until the internal temperature of the meat reaches 145°F.
- Crisp under the broiler You'll move the meat to a sheet pan and place under the broiler for about five minutes to let the top crisp up. That's eat. Slice and serve. You'll never go back to your boiled dinner again. Sorry, New England.
The perfect sidekick:
Looking for the perfect side dish to serve with my Crispy Corned Beef? My Sautéed Cabbage and Sauerkraut is an even tastier version of my Grandma’s Southern Fried Cabbage. It’s an easy way to add so much flavor to your plate!
Get the recipe here
📖 Recipe
Crispy Corned Beef
Equipment
Ingredients
- 3 to 4 pounds corned beef with spice packet
- 1 tbs Dijon mustard
- 3 cloves garlic finely minced
- 2 tbs brown sugar
- ½ teaspoon black pepper coarse ground
- ¼ 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 and pat dry. Discard the brine.
- Rub 2 tbs of Dijon mustard on the top (fatty side) of the corned beef. Mix the spice packet with minced garlic, brown sugar, black pepper, and fennel seed and sprinkle on the top of the mustard.
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 6-7 hours.
- 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.
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, fat side up, and cover the pan with a lid or with aluminum foil . Cook for about 50 minutes per pound, or until the internal temperature reaches 145°F. Take off the cover and place pan under the broiler for 5-6 minutes, or until your corned beef is browned and crispy.
- Serve sliced for sandwiches or with cabbage and potatoes. You can also dice or shred with a fork and make your own corned beef hash!
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!
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!
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!
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.
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 😂
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.
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 🥰
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!
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 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!
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!!
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!