Crispy Corned Beef (Oven or Slow Cooker Method)
Want a simple and delicious way to cook corned beef? This recipe walks you through making perfectly Crispy Corned Beef in the oven or slow cooker. Whether it’s St. Patrick’s Day or just a cozy meal at home, this dish is packed with flavor and easy to make!
Servings: 8 Servings
Calories: 367kcal
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.
Video
Notes
Storage: 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.
Reheating: 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.
Nutrition
Calories: 367kcal | Carbohydrates: 7g | Protein: 25g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 1294mg | Potassium: 366mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 47mg | Calcium: 22mg | Iron: 3mg
