Name: Corned Beef: How to Cook It Right (Boiled, Baked, or Slow Cooker)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Ingredients: 3–4 lb corned beef brisket with spice packet; 1 onion, quartered; 3 garlic cloves, smashed; 2 bay leaves; 1 tsp peppercorns; 4 cups water or beef broth; 4 carrots, chopped; 3 celery stalks; 1½ lb baby potatoes; ½ head green cabbage, cut into wedges

Corned Beef: How to Cook It Right (Boiled, Baked, or Slow Cooker)

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Tender, flavorful corned beef cooked to perfection—boiled, baked, or slow-cooked. A classic dish for St. Patrick’s Day or any comfort meal.

Author: Maya Lawson
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Yield: Serves 6–8 1x

Ingredients

Scale

3–4 lb corned beef brisket with spice packet
1 onion, quartered
3 garlic cloves, smashed
2 bay leaves
1 tsp peppercorns
4 cups water or beef broth
4 carrots, chopped
3 celery stalks
1½ lb baby potatoes
½ head green cabbage, cut into wedges

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Instructions

Rinse corned beef to remove excess brine.
Place in a pot, slow cooker, or baking dish. Add aromatics and cover with water or broth.
Cook using your preferred method:
- Boil: Simmer 2½–3 hours.
- Slow Cooker: LOW 8–10 hours.
- Bake: 300°F, covered, for 2½–3 hours.
Add vegetables in the last 1–2 hours of cooking.
Rest meat for 10 minutes. Slice against the grain and serve.

Notes

Add 1 cup of beer for deeper flavor.
For glazed version, broil with brown sugar and mustard during the final 30 minutes.
Store leftovers in fridge (4 days) or freeze (2 months).

Find it online: https://feasttrove.com/corned-beef-how-to-cook-it-right-boiled-baked-or-slow-cooker/