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Tender slow cooker corned beef sliced on a serving board

Corned Beef

An easy slow cooker corned beef recipe made with brown sugar, vinegar, bay leaves, cloves and peppercorns. Cook it low and slow for tender beef that is perfect for dinner, sandwiches or leftovers.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: Australian
Ingredients Method Notes

Ingredients
  

1.5 kg corned beef One whole piece
2 bay leaves
2 tablespoons brown sugar
½ cup vinegar
6 cloves Whole
½ tablespoon peppercorns
water Enough to cover the beef

Method
 

  1. Place the corned beef into the slow cooker.
  2. Add the bay leaves, brown sugar, vinegar, cloves and peppercorns.
  3. Pour in enough water to completely cover the corned beef.
  4. Cover with the lid and cook on high for approximately 4 hours or on low for approximately 8 hours. For the most tender result, use the low setting when time allows.
  5. Remove the corned beef from the slow cooker and allow it to rest for a few minutes. Slice across the grain and serve warm.

Notes

Make sure the corned beef remains covered with water so it cooks evenly and stays moist. Cooking on low for 8 hours generally gives the most tender result. Allow the meat to rest briefly before slicing, and always slice across the grain. Store leftovers with a little of the cooking liquid to help prevent them from drying out.
Cook on high for approximately 4 hours when needed.