Slow Cooker Corned Beef

An easy and flavorful pressure cooker corned beef recipe that locks in juiciness and tenderness.

Prep Time 15

Cook Time 8

Total Time 8 15

Course Soup

Cuisine Mexican

Servings 6 servings

Calories 500 kcal

1 large onion cut into large dice so it holds up well in cooking
6 carrots peeled and chopped into big chunks to keep a nice bite
4 celery stalks thick chunks add subtle flavor and texture
3-4 pounds corned beef brisket with that seasoning packet included, drained first so you avoid weird saltiness
4 cups unsalted beef stock your broth base adds depth and moisture
12 ounces lager beer gives a rich hearty flavor, though water or a dark soda like Coke could work in a pinch

Start by tossing your onion, carrots, and celery into the bottom of your slow cooker. These veggies form a tasty bed for the brisket and keep it from sticking.
Next, place your corned beef brisket right on top of the veggie pile. Don’t forget to add that seasoning packet because it’s the secret behind that classic flavor.
Pour in your beef stock and lager beer over the brisket. This combo moistens everything up and gives long slow flavors a boost inside the cooker.
Seal the lid tight, making sure your pressure cooker’s sealing ring is in the right spot. Set it to low and cook for 8 to 10 hours. This slow method lets all those flavors mingle without rush.
When the timer’s up and you hear that satisfying valve hiss, switch off the cooker. Allow your meat to go through a natural release. This means you don’t pop open the valve too fast and let the juices settle.
Carefully remove your brisket and let it rest a few minutes before slicing. That tender pull you’re looking for happens right in that moment where the meat relaxes and keeps all its juices.

Serve with a side of potatoes or cabbage for a full meal. The broth left behind makes a nice drizzle or dipping sauce.