Slow Cooker Corned Beef

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  • 1.5kg piece of corned silverside
  • 1 onion, sliced
  • 2 carrots, sliced lengthways
  • 1 bay leaf
  • 2 teaspoons brown sugar
  • 1 tablespoon malt vinegar
  • 6 whole cloves
  • 1 teaspoon black peppercorns


Rinse the corned beef  under cold running water.
Place the corned beef into the slow cooker and arrange onion, carrots and bay leaf around.
Sprinkle over brown sugar, vinegar, cloves and peppercorns.  Cover with cold water and cook on low for 7-9 hours or high for 4-6 hours, until meat is tender.

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32 thoughts on “Slow Cooker Corned Beef

      • That’s not what was asked though, “from frozen” generally means cooking without thawing first.
        Attempting to cook from frozen, the inside will still be icy when the outside heats up so part of the meat will sitting around a dangerous temperature for longer than usual which could let bacteria contaminate it. Best to let it defrost slowly in the fridge and cook it another day.

  1. try to cook the corn beef at the slow cooker with pineapple juice. tasty , yummy & tender meat my hall family loves it.

    • Hi Suzie and everyone

      I read somewhere on the internet, a variation to cooking corned beef in the slow cooker… that is, instead of using water, brown sugar and vinegar, try using Ginger Ale (any brand – diet or not). I use a 1.5 ℓ bottle of this and if the ginger ale doesn’t cover the beef, I top it up with water to cover. Also, if the beef is quite large I would use 2 x 1.5 ℓ of ginger ale, thus not requiring water. It comes out beautiful! Not as salty and even has a slightly sweetened flavour. Not quite sure why your beef was dry but give this a go – it might change your mind about corned beef in the slow cooker and do make sure the beef is entirely covered to keep it tender. Have fun!

  2. All the family loves this – our mustard sauce is egg free as my 7 year old has a severe egg allergy.
    Basically it is just done like a white sauce.

    Melt 4 tbsp butter in a pan, stir in 4 Tbsp flour and 1 tsp mustard powder. Cook for one minute.
    Slowly add 2 cups of reserved and strained cooking juices, stirring until the sauce is smooth.
    Stir through 2 Tbsp wholegrain mustard and serve.

    • Mustard Sauce
      1 egg salt & pepper
      1/4 c sugar 1/4 c malt vinegar
      1 tbsp flour
      1 tsp mustard powder
      1 cup liquid corn beef boiled in
      Beat egg and sugar. Add flour, mustard, salt & pepper(if desired), stir in vinegar then add beef liquid. Cook over low heat till thickened, or, alternatively microwave approx 3 mins, stirring every min.

      • This souce is absolutely delicious !! I have always made mustard sauce to go with our corn beef but it’s always been just a white sauce made with mustard and the water from the corn beef, I love the vinegar in your sauce makes sense. Thanks

      • Thank you Christine! I have never made it and tried your recipe tonight. I did cut the sugar down a bit because it seemed a lot – but so easy (microwaved it) and tasted great. Will make again :D

    • Enough water to cover the corned beef Angela; hard to say how much as they come in all shapes and sizes so just keep the water flowing until the entire corned beef is covered. Have fun!

  3. Hi there, the recipe says “cover with cold water” is that correct? As it is in the slow cooker I presumed it would need hardly any water.
    Kind Regards, Lizzy

    • Hi Lizzy,
      Yes cover with water is correct. The slow cooker slowly simmers and cooks it. The water keeps it tender. Would be like leather without water!!

    • A friend recommended cooking with just a little water and I think it’s a much better method now I’ve tried it, the meat doesn’t end up so waterlogged and the steam inside the cooker keeps the meat moist, also the liquid volume increases as the meat cooks anyway

      • I’ve always just filled it with water half way up the corned beef and I turn it half way through the cooking time. It turns out beautifully and not dry at all.

      • Mustard Sauce
        1 Egg
        11/2 Tablespoons Sugar
        1 Tablespoon Mustard
        2 Teaspoons Cornflour
        1/2 Cup Vinegar
        1/2 Cup Stock from the Corned Beef

        Beat egg,sugar,mustard and cornflour until smooth. Whisk in the vinegar and stock. Cook in a double boiler or tip into a heavy based saucepan and stir continuously until the mixture thickens. Simmer slowly 15 minutes or longer. Add freshly ground pepper.