Corned Beef, Slow Cooker

also called corned beef brisket · salt beef · boiled beef · corn beef · brined brisket · slow cooker corned beef · crockpot corned beef

Also written for Instant Pot (3 to wash), the plain way (3 to wash).

The table

Nothing is browned and nothing should be. A cured brisket is simmered and never seared
4 L(1 gal, cold)waterstir the brinebrine 5 days, turn dailyrinse, soak 2 hrsimmer on low, 9 hradd the cabbage for the last hour, then rest 20 min
200 g(1 cup Diamond Crystal)kosher salt
100 g(1/2 cup packed)dark brown sugar
25 g(5 tsp; cure #1)pink curing salt
4 Tbspickling spice
10 cloves(crushed)garlic
4 lb(1.8 kg, flat cut; halved crosswise if it will not lie flat in the crock)beef brisket
4 L(1 gal, changed once)cold water
2 qt(1.9 L; to barely cover)water
1 large(halved)yellow onion
2(cut in 2-in lengths)carrots
2bay leaves
1 tspblack peppercorns
1 small(cut in 6 wedges through the core)green cabbage
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

Before anything else

2stir the brine

3brine 5 days, turn daily

goes in with what step 2 made

4rinse, soak 2 hr

goes in with what step 3 made

5simmer on low, 9 hr

goes in with what step 4 made

6add the cabbage for the last hour, then rest 20 min

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 5 days 12 hr1 of 5 steps gives no time
Needs you
none given
If you get it wrong
Narrow — the cabbage has about an hour; left in for three it goes grey and sulphurous and the whole pot tastes of it
What you'll wash
Three things — the slow cooker crock, the non-reactive tub, a bowl to soak the brisket in
Does it keep
4 days — better cold and sliced thin than warmed: the whole piece dries out the second time round

  1. stir the brine

    not timedfrom the start

  2. brine 5 days, turn daily

    5 dayswalk awayfrom the start

  3. rinse, soak 2 hr

    2 hrwalk away5 days in

  4. simmer on low, 9 hr

    9 hrwalk away5 days 2 hr in

  5. add the cabbage for the last hour, then rest 20 min

    1 hr 20 minwalk away5 days 11 hr in

You'll need non-reactive tub · slow cooker

Goes with

See how it is written
>> title: Corned Beef, Slow Cooker
>> category: Stews & Braises
>> tags: beef, cured, brisket, slow cooker, crock pot, deli
>> counters: The Slow Cooker
>> dish: corned-beef
>> kit: Slow Cooker
>> aka: corned beef brisket, salt beef, boiled beef, corn beef, brined brisket, slow cooker corned beef, crockpot corned beef
>> pairs-with: pastrami, sauerkraut, russian-dressing, deli-rye-bread
>> servings: 6
>> time: 5 days 12 hr 20 min
>> slack: narrow — the cabbage has about an hour; left in for three it goes grey and sulphurous and the whole pot tastes of it
>> washing-up: the slow cooker crock, the non-reactive tub, a bowl to soak the brisket in
>> keeps: 4 days — better cold and sliced thin than warmed: the whole piece dries out the second time round

Nothing is browned and nothing should be. A cured brisket is simmered and never seared.

>> step: stir the brine
Stir @water{4%L}(1 gal, cold), @kosher salt{200%g}(1 cup Diamond Crystal), @dark brown sugar{100%g}(1/2 cup packed), @pink curing salt{25%g}(5 tsp; cure #1), @pickling spice{4%Tbs} and @garlic{10%cloves}(crushed) until the salt and sugar have gone.

>> step: brine 5 days, turn daily
Submerge @beef brisket{4%lb}(1.8 kg, flat cut; halved crosswise if it will not lie flat in the crock) in @&(~1)brine{} in a #non-reactive tub{}, weight it under the surface, and ~brine{5%days} in the fridge, turning it over once a day.

>> step: rinse, soak 2 hr
Rinse @&(~1)cured brisket{} and ~soak{2%hr} in @cold water{4%L}(1 gal, changed once).

>> step: simmer on low, 9 hr
Slow cook @&(~1)soaked brisket{} in a #slow cooker{} on low for ~slow cook{9%hr} with @water{2%qt}(1.9 L; to barely cover), @yellow onion{1%large}(halved), @carrots{2}(cut in 2-in lengths), @bay leaves{2} and @black peppercorns{1%tsp}.

>> step: add the cabbage for the last hour, then rest 20 min
Add @green cabbage{1%small}(cut in 6 wedges through the core) to @&(~1)pot{} for a further ~slow cook{60%min}, then lift the brisket out, ~rest{20%min} under foil, and carve it across the grain, which turns ninety degrees partway along the flat.