Slow Cooked Corned Beef for Sandwiches

I made the corned beef (using Guinness) exactly as written and cooked it for 6 hours on the stove top. I then removed the meat (which fell apart) and added 3 pounds quartered new potatoes, 2 pounds baby carrots (cut in half) and an onion. I let that cook for 20 minutes and then added a head of cabbage. I cooked an additional 15 minutes. Then I removed the veggies and made a gravy out of the leftover stock using a slurry of stock and corn starch. This recipe was a huge hit last night for our St. Patrick's Day get together. Very authentic tasting and the peppercorns get soft as they cook, so when you bite into one, you get a nice kick without being overly powerful or chipping your teeth. This will be our annual tradition!

Wish there were more than 5 stars because this recipe deserves a 10. Wife was in the hospital and I was fending for myself when I tried this. Put 2 briskets in the crockpot and headed off to work. Stopped at the deli and got some cole slaw and Swiss cheese on the way home from work, and ended up wishing I had cooked twice as much. Took a couple of BIG sandwiches to work the next day, and my coworkers forced me to share once they got a whiff. Kept asking the name of the deli where I bought it, and couldn't believe I made it myself. Well, here are your 10 stars from me and my office * * * * * * * * * *

The amount of peppercorns listed in the ingredients has been changed from 1/4 teaspoon to 1/4 cup, at the request of the recipe submitter. - The Staff

This was so easy and delicious! I used both spice packets that came with the briskets and put everything into a slow cooker set on low for 10 hours. The liquid remains red because of the nature of corned beef -- this does not mean it's not cooked. It is done when it is fork-tender. I also poured the leftover cooking liquid into a pot on the stovetop and boiled cabbage in it; it gave the cabbage really good flavor.

Wowee! Very very good. I threw everything in the crockpot before work, when I came home we had an awesome meal. I'm thinking I'll never just boil another slab of corned beef in water again.

Was happily surprised by this recipe! It was very easy to perpare when you pop it all in the crock pot and just let it go all day. We ended up cooking it about 10 hours, and it was so tender, easy to shred for sandwiches. Not extremely salty, the way I usually think brisket tastes. We toasted the rolls, added swiss cheese and home made thousand island dressing from this site--Delicious! Will definitely be going to this one a lot through the colder months especially. Glad we did 2 briskets, cause one certainly would not have been enough. Thanks!

My husband likes to eat, but it is hard to get him to critiqe anything I make. I always get "its fine" or "its Ok". Well, this corned beef made him mutter a few expletives while going "Oh my God! " Case closed, perfect recipie! *Hint: Used Dundees Honey blond beer, gave it a good flavor!*

Thriftynin--I'm not sure why you reviewed my recipe when you didn't make my recipe! Leaving out the beer and peppercorns is eliminating a great deal of flavor, so I'm not surprised that you said it was lacking in flavor. If you're worried about the alcohol, it cooks off and leaves behind the hops, yeast, etc. that give beer its flavor and these are imparted into the meat.

I've made this twice now and followed the recipe to a "T". This is one of the few things in life that I want to continue to eat long after I'm full. It is THAT good! We'll never have "plain ol'" corned beef in our house again.

Prepared it in the morning before work. Took about 3 minutes to throw everything in and turn it on. When I got home that night, I realized I didn't have any bread, so we used tortillas instead. Wrapped in tortillas tasted delicious. Used the remaining liquid to boil some cabbage and carrots over the stove. That took an additional 30 minutes. Thanks for a delicious recipe!

This is the same recipe I have used for years BUT after cooking I put it the refrigerator overnight. Just before serving I slice it (and it slices perfectly) and place it in a 13x9pan and cover it with one or two cups of the reserved cooking liquid for 30 minutes.This just warms it and it tastes just like the best New York deli meat.

Wonderful recipe. My only suggestion is to let the brisket cool completely before slicing. The cooler it is, the more it will slice nicely instead of shred. I usually cook it overnight, then scrape the fat off in the morning, roll in foil to keep it moist, and put it in the fridge. Then, in the evening, you can slice it super thin. Also, strain and save the broth to cook cabbage, potatoes, and carrots. To die for!!!

I won't give this anything less than 5 stars because it was really tasty. I cooked it in a slow cooker for 9 hours total. I will definitely go the slow cooker way from now on. It was much better. It fell apart and was really juicy. I took the beef out of the liquid and put it in a foil covered bowl, then poured the liquid into a large pot. I cooked red potatoes, baby carrots & half of a red onion for 15 mins in the liquid, then added a small head of cabbage (cut into wedges) for another 15. After I drained the veggies, I tossed them with a bunch of fresh parsley and 2 T butter. But there's a bad: I've made corned beef without beer quite a few times and this time I decided to try it with a couple Guinness. What could be more flavorful than Guinness Stout? Well, I can tell you that it tasted nearly the same as when I make it with just water and the same seasoning. I couldn't tell I used beer. Next time I'll drink the Guinness on it's own and just use water.

This is by far the best method of making corned beef I have ever used. I highly reccomend using the liquid left over to boil potatoes, onions, carrots and cabbage one the meat is removed. If you use a stout such as guiness you can make a very unique and delicious gravy from some of the kiquid one the veggies are removed. I actually put some of the liquid in a blender and toss in some carrots, onions, a few of the garlic cloves and some potato, then blend it into a slurry. Then just pour it into a sauce pan add some cornstarch/water mix and bring it to a boil. It really comes out quite phenomanal and is nothing anyone at your dinner table will have tried before. Thanks for the excellent recipe!

Made this for my Irish mother who loves corned beef more than any other meat. She was more than a little worried about the amount of garlic and peppercorns. Her worries were totally unfounded, I didn't change a thing and she is still raving about it.

5 stars aren't enough for this recipe. Friends who own a DELI came to visit and fell in love with this recipe. John asked for the recipe because he's going to try serving it at his shop.

I took the advice of the most helpful reviewer (naples34102) and did mine in the crockpot on low. Ten hours later and I had the best corned beef I have ever had. I was so impressed that I rushed out the very next day and purchased two more briskets so that we could have it again soon. The beer smell is pretty strong in the first couple of hours but it eventually goes away so don't let it scare you off. No need to change a thing with this recipe.

Very easy and tasty. I was a little worried about "boiling" meat but, it was awesome. We had no left overs which is what I wanted so I could make sandwiches. Definately a keeper.

I am NOT a corned beef person, but this recipe changed my opinion! I went from tasting corned beef maybe once a year on St. Patrick's Day to making this recipe once a month. I layer it with the "cola sauerkraut" recipe,(also on this website), a slice of swiss, and some Thousand Island dressing on some deli rye. Awesome, awesome, awesome! Can't say enough great things about this recipe....you really have to try it to believe it!

I halved the recipe and used the crock-pot on low for 12 hours. The meat was so juicy and flavorful, fall apart tender...so amazing that my husband said to run to the store and buy more corned beef while it is on sale. I don't think we'll ever eat corned beef any other way...and it was so easy. Made great sandwiches.

Are you kidding. Throw out all the other recipes for corned beef. This makes killer sandwiches. You dont need to drive to Canters in LA or any other place that claims to sell the " BEST " . This is the best. Don't go any farther. Scooter Steve Utah Why is there not 6 stars?

This is an exceptional recipe that offers everything you might want: ease of preparation and incredible outcome. I've used this recipe exclusively for nearly 3 years now but never bothered to rate it until I pulled it up today to print for yet ANOTHER coworker who requested my "fabulous corned beef recipe". It really irked me to see the one star review by Jessica complaining about a lack of seasoning because this recipe (and corned beef in general) is all about loads of seasoning and flavor! Did she use a plaing brisket instead of corned beef? She said she never made corned beef before and I wonder if she knew what to buy. I strongly urge her to try the recipe again and follow the directions exactly and she will have a meltingly tender piece of meat to be proud of. If there werre more stars available I would scored this much higher than just 5.

The reviews saying it's better to make this on the stove top rather than in a slow cooker are wrong. I make this every year for St. Paddy's day, and every year my invite list gets longer and longer because more people want this corned beef. One year I made two briskets side by side, one on the stove top and one in the slow cooker. Every guest said the slow cooker brisket turned out much, much better. It fell apart, and tasted amazing. I follow this recipe to a "T," let it cook on low for at least 8 hours, and feed a dozen or so hungry friends. I use the left over liquid to quickly cook some cabbage on the stove top - and people tell me it's the best cabbage they've ever had. This recipe is hands-down a winner. I shared it with my mom and now it's the only one she uses. Thank you so much for sharing!!!!!

I made this recipe following the directions as given, adding a 2 large sliced onions along with the garlic cloves. I placed the spice packet contents into a square of cheese cloth, along with the quarter cup + of peppercorns and the bayleaves to form a garnet. I cooked the corn beef (on the stove)using Guiness, until it pierced easily with a fork (I found cooking it longer, made it fall apart about 2 to 2 1/2 hours) and we like it sliced rathered than pulled. After the meat was removed, I added potatoes, carrots and cooked til tender. Once the meat was cooled, I sliced thinly with an electric knife. What was left, I stored in the refrigerator and made Reuben's using rye bread, Thousand Island Dressing, and Claussen's sauerkraut with slices of Swiss cheese. Then grilled the sandwiches until bread was nice and toasty brown! Two meals in one and then some! Awesome! Definitely will make again and again!

this is the best corned beef I have ever eaten.

I prepared this for a festive St. Paddy's Day gathering last night, and not a speck left on the platter, and rave reviews! I prepared in the slow cooker, first two hours on high, last 6 or so on low. I added about 2 1/2 bottles of Harp, and added tiny potatos, carrots and cabbage right into the mix. Perfect! Sincere thanks, I'll be making this many more times.

My husband said that the corned beef was even better than in some of the delis in NYC!

So delicious! I will never make corned beef any other way. So ridiculously easy too. I had about 5 minutes to spare before work and I was somehow able to get this in the crockpot with everything and I still wasn't late for work. This doesn't have to be for sandwiches only, I plan on using the leftovers for Reuben Soup (also on Allrecipes.com)

I thought this was just fabulous! I put it all in the crockpot on low all day. Got home from work shredded it served it on the kaiser rolls as recommened with lots of red onions and spicy mustard! Oh yeah...made the coleslaw also. Very good meal.

This is the most tender corned beef I have ever had...and the taste un real....I will make this over and over....Fantastic....Thanks for the recipe

Agree with previous reviews that 5 stars aren't enough. Was leery about all that garlic, but decided to follow recipe exactly and then make modifications in the future if it was "close". Well, it hit the bullseye!! Family raved, and I'm making a double batch for our St. Paddy's get-together.

This recipe is awesome! Had it tonight for dinner and my BF loved it! The only thing I change is this: take about 1/4 cup of brown sugar and rub it onto the brisket before putting it into the beer/water. This helps infuse a deep, rustic, rich flavor to the meat. It doesn't make it sweet. Cooked it in my slow cooker on low for 8 hours, took it out and popped my potatoes, carrots, and cabbage in for about an hour/hour and a half. SO GOOD!

I will agree that this is a tasty recipe. I followed the given recipe and everyone loved it. The reason I am rating this with only 3 stars is because of the taste of the leftovers. The garlic flavor was so much stronger that it was unappealing. The texture of the meat was not appetizing. I always make more than I expect to serve for dinner because the leftovers make such delicious sandwiches. Such is not the case with this particular recipe.

Delicious! I used 2 bottles of Guiness beer and beef broth instead of water to cover the brisket. It was perfect in exactly 3 hours. While the meat was setting, I used the stock to boil some Yukon gold potatoes, fresh kale and golden beets. I also made the "Irresistible Irish Soda Bread" and served that with the dinner. Absolutly perfect St. Patrick's Day meal! Don't forget extra Guiness to drink with dinner. I am freezing the remaining stock because the beer and garlic flavor was fantastic.

5-star rating - for sure! I made this for our St. Patrick's meal, and we loved it. I made with 1 corn beef brisket and added potatoes and cabbage. The manager of the local liquor store helped me pick a beer (as I am NOT a beer drinker). He said the local chefs used 'Samuel Smith's Nut Brown Ale' to cook their briskets. I purchased 1 bottle and the flavor of the beer did not ruin the corn beef. You could slightly taste it, but it was not offensive in this recipe. This recipe was so good that I went back after the 17th and purchased another brisket to have this recipe again. Thanks SDK999 for sharing your recipe.

Fantastic, I did the entire thing in my crock pot. I wouldn't change a thing.

ive never really been a big fan on corn beef, ran across this recipe, read the reviews, then decided to give a try. i did not use the bay leaves or peppercorn, but i placed in slowcooker for about 10 hours. used 24 ounze heiniken, i must say all day i was afraid that the beer was way tooo much but when i first tried it i couldnt tell if i liked it, i kept picking like hmm hmmm, so the next day i made sandwiches used cornbeef,provolone, topped with just enough thousand islands sauce. it was outta this world. now im going to be making every couple of months, thank you soo much for sharing :)

The best home-cooked corned beef I've ever tasted. Made it for the OSU game and it was the best thing that happened that night.

My hubby has awarded this the BEST corned beef sandwich EVER and he has tried corned beef all over town! What started as a trip to our local deli for a corned beef sandwich and found that they were closed turned into a trip to the grocery store and to this site. I am a newbie to corned beef and had NO idea where to start. This recipe was easy and the best! My hubby thinks I slaved in the kitchen all day preparing this.....I am not sure I will tell him otherwise :)

PERFECT!!! I just LOVE this recipe and so does my husband. I cook this all day on low in the crockpot and it comes out perfectly each and every time. This last time, I put it in the crockpot before bed and 10 hours later it was beautiful! I wouldn't change a thing. The seasoning is great and so is the beer. Thank you for this recipe post. This is my fifth time cooking corned beef this way, and I have no desire to make it any other way. It is absolutely wonderful alone or on sandwiches and my husband just RAVES everytime I prepare this. Try it with some sweet coleslaw on sandwiches or alone served with fried cabbage!! Job well done, SDK999.

This was excellent - I only had one corned beef, so I halved the recipe. The flavors were great - we only had enough meat left over for 1 sandwich the next day - I will definitely use 2 corned beefs next time!

Very Good! I used a 2lb corn beef, one spice packet, an entire 16 oz of beer (my husband got carried away)cooked for 3.5 hours. Was delicious and flavorful. I thought my husband had ruined it using all that beer but he didn't. Just a note: Neither of us like or drink beer.

This is the BEST Corned Beef recipe! Made as instructed and had the moistest, tenderest and flavorful corned beef. Stove top by far is better than a slowcooker for this cut of meat and the addition of garlic was brilliant, it added even more awesome flavor. Use a brand of beer you like, it doesn't matter light or dark just as long as you like it. Don't worry about trimming the corned beef either because after you cook it you can simply scrap away the excess fat without any effort at all.

This is a fantastic recipe. I omit the water and put in a slow cooker for around 9 hours on low. Melts in your mouth. Perfect for corned beef sammies on rye.

This recipe is easy and the results are wonderful. I brought these sandwiches to a party and they were gone in no time at all. I considering putting 1000 island dressing or mustard on the sandwiches, but after tasting the meat I decided against it. The corn beef was so tasty that any condiment would just have distracted from the great taste of the corned beef.

I made this for St. Patrick's Day and this was one of the most delicious meals I have ever made! I, too, cooked it in my slow cooker on high for 8 hours and then added carrots and potatoes to the slow cooker after removing the meat. Very flavorful!

I love corned beef but my family just thinks it's so-so. This recipes finally got us all on the same page!!! I did everything exactly as written and it was fantastic. We had the sandwiches this weekend and my kids were still asking for more on MOnday. Next time I am going to make 3 briskets.

I made this yesterday for St. Patty's Day. I was a little nervous because I had never cooked corned beef before and I wanted to serve my family Reuben sandwiches. I followed the recipe to the tee and let me tell you it did not let me down. I cooked 2(3)lbs corned beef briskets and I am proud to say there is absolutely NO left overs. This recipe is definitely a 10 in my book. DH asked me stop by the Grocer today to pick up another corned beef while they are still on sale. Thank you for sharing this fabulous recipe

Delicious & simple! My first attempt at corned beef & I'm glad I chose this recipe, tho' I did use the crockpot (1st hour on high). I used Guiness Extra Stout; it was worth the $1.50 for a bottle, as it added a distinct flavor. Halving the spice packet is a good idea if eating the beef fresh & warm. I used a whole pkt. for ONE 3 lb. point-cut; the taste of it & 1/2 bulb (smashed) garlic cloves was a little too strong while steaming hot. The next day, tho', the flavor had mellowed & was perfect. It was also VERY easy to slice thinly after refrigeration. I cooked the wedges of cabbage, onion, potato quarters, & carrot chunks in the flavorful liquid the last 2 hours. I also thickened slightly about 3 c. of cooking liquid with a slurry of about 2+ Tblsp. of cornstarch stirred with 2 Tbsp. water - delicious! No need to waste that flavorful liquid!

I threw everything in a slow cooker and cooked on low for 6 hours, then high for 2 hours. I did both packets of spices (not just 1) and served it on garlic toasted bread with the juices in a dipping bowl on the side. It was absolutely amazing! I'll definitely be making this again!

It is true. Look no further. First time ever and this corned beef turn out perfect. I used a crock pot and cooked on low for 9 hours. AMAZING!

My picky family (and I) just loved this. Made it on game day and the 3 briskets just disappeared. Thank you!

So easy and delicious! Even my little ones wanted more since it isn't as salty as store-bought corned beef. This one will be stored in my home cookbook where only the best recipes go!!

Best corned beef ever! Use all the ingredients as noted and just put in a crock pot on low for 10 hours - perfect every time!

I've been making this recipe for years..... it's absolutely the best and easiest way to make corned beef. My only comment... use a full bodied beer, not lite. You want the beer flavor. Guinness is great, but any medium to dark beer will work. I always double the recipe, it goes really fast and I want some leftovers!

This was the best corned beef I have ever had! So tender. I cooked a 1.5 pound brisket in my 2qt crockpot for 10 hours on low. The last 30 mins I added cabbage. I used Ultra Light beer since that is what I had on hand, and the flavor was to die for. I made this with the Easy Irish Soda Bread and it was a big hit!

Easy recipe, great results. I smoke the briskit for 1 or two hours before doing this recipe in the crockpot or dutch oven over very low heat. History gives differing accounts on corned beefs beginnings, but its well known as an Irish Dish, and also most jewish deli's fix and serve this also. Who really cares....Its great food!!!!

This recipe is abolutely amazin. I left out the bay leaves (didn't have them) used a whole head of garlic and a small handfull of peppercorns along with the 2 bottles of Guiness and put all of this in the slow cooker on low for 10 hours. It was just falling apart it was so tender and the taste was just amazing! I can't believe I used to just boil corned beef in water. I then took all the juices left in the slow cooker and put it into a pot on the stove and added the carrots and the potatoes and cabbage to it. I also had to add two cans of chicken broth (didn't have beef broth) to make more liquid to cover the veggies. They came out so flavorful they didn't even need butter on them! Honest!! I will definately make this again and also tell everyone I know how to make the most amazing corned beef they have ever had in their whole life!!

Used this for making Rueben's and it made the best Rueben's we ever had. Great recipe!

I used this recipe for Reuben sandwiches and made homemade Thousand Island dressing and these were better than any restaurant Reuben I've ever had. Excellent and easy!

our local deli just lost customers for their corned beef sandwiches. This corned beef had a wonderful flavor and was so tender. Thanks for submitting

This has been my tried and true recipe for several years and I made the mistake of trying the Braised Corned Beef Recipe for our family meal. BIG MISTAKE! I intend to quit experimenting and use this recipe from now on. I have never had it turn out tough or tasteless like the baked version did, and my family was in rebellion. I am just glad I bought extra corned beef while it was on sale and we were able to have the good stuff (this recipe) and I redeemed myself for the family. This recipe needs absolutely NO CHANGES! It comes out perfect every time whether I make it just for sandwiches or use the broth to cook the vegetables and have a full corned beef dinner. Thank you thank you thank you!

Have been testing recipes for big bash on Saint Patty's day. I don't have to go any further...it's the best!

Amazing every time! I follow the recipe to the letter and comes out wonderful each and every time. Thanks for sharing!

Since I can't rate this more than 5 stars I'll rate it here. ********** 10 stars. I made this for New Year's Day exactly as called for. After I took out the corned beef I added carrots, red potatoes and cabbage and cooked for about an hour. It was VERY good. I made leftover packets for work and it was even better the next several days. I gave some to my dad and he said he ate every speck. Thanks for a great recipe, I'm making it again today.

I love this recipe. Where I live, I have never seen a corned beef brisket with a spice packet. I can't fit two corned beef briskets in my crockpot so I make one at a time, as written, without the spice packet and with four cloves of garlic rather than a whole bulb. I just let the brisket cook the whole day on low, and the results are spectacular! I probably make this once a month. I make reubens out of it the first day, then make corned beef hash out of the leftovers. Can't say enough about how much we enjoy this! Thanks a bunch!

perfect! i can't wait to make it again! (and again, and again...)

Made this yesterday and it was sooo good. Couldn't fit both briskets in my crock pot, so I did one on the stove on medium-low (closer to low) heat for approx. 5 1/2 hours, the other in the crock for about 10 hours. Used Guinness beer, a little water and some beef broth, 2 bay leaves in each, white and black peppercorns, divided a spice packet between them and a bulb and 1/2 of garlic, evenly divided. I did press a few of the cloves. I had never cooked corned beef before so I was a bit nervous, as we were taking this to a gathering of friends....well they both turned out great, tender and so tasty. The one from the crock pot was a little more tender, but just barely. Then added quite a bit of the cooking juices to a pot of veggies (red potatoes, parsnips, turnips, baby carrots) along with some water.....later used the juices with chicken broth and butter for the cabbage. It was a great success....simple Irish soda bread with Kerrygold Irish butter completed it beautifully.

ths is excellent! i made these the day before st. paddy's day and followed the diections except lowering the cooking time to @ 6 hours on low in a slowcooker. i made reubens with these with some rye bread and seriously tweaked tater salad. i will not not make cornbeef any other way. just superb!

I too wish we could give more than 5 stars. This was a BIG hit at my New Year's party and I only wish I had doubled or even tripled it because it would of all disappeared. The person who said her cabbage turned out bitter might of added it at the start and caused the cabbage to cook too long. That has happaned to me using other recipes so I don't think it's the fault of this one. Good food is my life!!!

WOW! That's all I can say about this recipe. Super simple, and it is the BEST corned beef recipe hands down. Followed the directions exactly, except I used about 6-8 cloves of garlic and not the whole bulb. There is no other recipe I will use on St. Patrick's Day ever again!

I rarely make corned beef because they usually turn out tough or stringy, but a local store had brisket on sale for 50% off, so I decided to try one more time to cook one. After making this recipe, I sent my husband to buy 3-4 more before the sale ends! The meat was tender and delicious! I used a bottle of Guinness Extra Stout and poured the spice pack into a cheesecloth bag and added them to the crock pot with the brisket. I also roasted the whole bulb of garlic in the oven for approximately 30 mins before adding it to the crock pot and cooking it all for about 10 hours on Low. We loved the meat on ruebens last night and I'm sure we will love the hash I make with the leftover brisket in the morning! Thanks so much for the wonderful recipe and restoring my faith in brisket made at home!

Excellent! I've made this several times in the crock pot and also on the stove top. Garlic peeling tip: Soak separated cloves in water for about 1/2 hour and the skin peels off easily (snip the stem end off and peel down).

I made this tonite and it was a smash hit. Words cannot express just how yummy it was. The only thing that I added was a half more bulb of garlic (the bulbs were small), and since I made 8 lbs in a roaster oven, I added a regular size can of beef broth to make sure I had enough liquid. It was so good and it melted in our mouths! The seasonings and beer were perfect in this recipe. I sliced up the brisket and made some hearty reuben sandwiches.Thank you so much for sharing this recipe! I had saved it for future use.

This is a great recipe. I haven't cooked corned beef in 15 years, much to my Irish husband's dismay. You need to buy the better cut of corned beef. I started with 4 lbs and I rinsed it off, and threw away the spice packet that came with it. Put it in my large crockpot with a can of cheap Budweiser, a bay leaf, a heaping tablespoon of chopped garlic, and 1/4 cup of peppercorns pretty much as instructed. Cooked on high till it started simmering, thn put on low. Turned the meat over periodically....probably for 8 hrs or so. Added cut up onions, carrots and potatoes. After 45 min added some cabbage. Ended up having to transfer to oven to complete cooking ...my fault. Once everything was cooked, Transferred all the goodies to another dish to keep warm and followed another reviewer's recommendation and made some gravy with the juices, adding extra water and a mix of water and corn starch. The only thing I'd do differently next time is to put the peppercorns in a couple of sections of cheesecloth. They add great flavor but I don't like eating them. Think I'll be doing this recipe again this week for the real St. Paddy's Day!!

Wonderful recipe! I didn't use a whole head of garlic as the cloves were especially large. I cooked it in the crockpot and it came out quite tender. My husband said it was one of the best corned beef I ever made. Thanks for sharing!

This turned out awesome! Probably the best corned beef I have ever made! I made it using all of the ingredients listed and put it in a crockpot on low for 8 hours. I made reubens with the meat and they turned out so good! I will be using this recipe from now on!

Best corned beef I ever ate. I added this to my 'SPECIAL' recipe box to use again and again. There's no need to make a singel change to this recipe.

I had never made corned beef before, but this was super easy. My family devours it every time. The kids hate cabbage so we just have fries with it. Very filling!!

Have to agree with many reviewers that this deserves a lot more than just 5 stars. This is the tenderest and tastiest corned beef I have every eaten. My DH almost swallowed his tongue when he took the first bite of his first (of many) sandwich. Kudos to you SDK999

I took the liberty of changing the recipe just a little, just a few minor adjustments. No beer... I put a 4 pound brisket into a slow cooker that is similar in shape to a small roaster. I put the fat side up and added the season packet to the fat and rubbed/patted it on. I then added the water (approx 1 gallon) so the beef was covered but the fat was not submerged. I added 3 small bay leaves, 1/8 cups pepper corns, 4 crushed/minced garlic cloves and a table spoon of beef bullion and Cajun spices to the fat. Set the cooker on low (175 degrees) and cooked for 24 hours (covered). I didn't add any additional water after the cooking process began. When removed from the slow cooker and used a butter knife to remove the fat, then I let it cool for about an hour. (cool enough to handle) I have a deli slicer... I cut the brisket in half so that I have I good surface for the slicing machine. I started the slicing process and it was so tender it just fell apart. It ended up looking more like pulled pork than lunch meat. Serving: Lightly browned so hearty rye in a skillet with unsalted butter. Spread horseradish sauce to the bottom slice, add some provolone cheese, then stack the meat, add sauerkraut, then 1000 island dressing, then your top slice of rye. This was the best Ruben ever...

One of the girls at work brought soem in for lunch and shared it. We all begged for the recipe and she showed us this site. I lived in Manhattan for 3 years and thought I would never eat good corned beef again when I moved to Texas but now I can make my own! This is just as good and even moister than deli style.

SIMPLY AMAZING! I USED BEEF BROTH INSTEAD OF WATER AND PUT IN A CROCKPOT, BUT FOLLOWED THE RECIPE OTHERWISE. YOU WILL LOVE THIS!!!!

I love this recipe, so simple yet fantastic sliced down for Reuben sandwiches. I use the crock pot.

I too wish I could give this more than 5 stars! There is just two of us, so only made one corned beef, but did use full amount of all other ingredients (beer, garlic etc) slow cooked in a crock pot for about 9 hours and it turned out perfect. I did have leftovers (which seems like an anomaly with this recipe) and they reheat to be just as good as they original, just remember to add some of the sauce to store the meat it and it seems to soak up even more flavor!

I'm the guy who almost swallowed his tongue. This CB brings back childhood memories of the deli in my neighborhood--only even better. Missy has promised to make this recipe at least once a month and I'm making her stick to the promis.

All I can say is: wow. I used the slow cooker for 10 hours during a workday since I couldn't be home to watch the stove. The flavors were excellent! I've never made corned beef before, so I only prepared one brisket. I used Moose Drool beer. I don't plan on trying any other recipes- this is The One!

This was the first time I ever made corned beef. The flavor was great and the meat was very tender. I only made one brisket because there were only two of us, and I got a lot of mileage out of it. The first night I made potatoes, cabbage and carrots in the broth and served it with the hot corned beef. I wasn't crazy about the vegetables done this way. The next night I made corned beef hash with poached eggs on top and it was excellent. Finally, we finished up with sandwiches of corned beef, cole slaw and Russian dressing on rye. I did them panini style and they were SO good. I'm getting hungry for them again as I write this.

VERY tasty! I followed the recipe exactly. I let the meat rest, strained the liquid, and cooked potatoes and cabbage in it. Fantastic.

There is no need to change ANYTHING with this recipe!! I used bud light (because that is what we had) and threw it in the crock pot around 9 in the morning on high...by 2 o'clock we couldn't resist any longer. I've made a LOT of briskets and this was AMAZING! Tender, mellow and simply delicious!!

This recipe rates more than 5 stars.I cooked a 3.7 lb of flat brisket in my slow cooker from 6:30 am to 4:30 pm on low and used 2 cans of Alpine beer plus 2 cups of water to cover it with about an inch above the meat. I added the peppercorns,garlic plus the spice packet. I let the meat sit for about 20 mins before slicing and it was wonderful. I strained some of the liquid into my dutch oven and used it to cook my vegetablse. I used small red potatoes unpeeled, baby carrots and after about 15 mins of these cooking I added my cabbage which was cut into wedges. My family who were here for dinner agreed it was the best corned beef dinner they have ever had.Thanks again All Recipes for another " favorite ".

This is my go-to recipe for St. Paddy's Day and is always a crowd pleaser. I highly recommend using Guinness (cans are highly preferred to bottles b/c of the widget inside that keeps it well mixed - 1 can per 3 lb. brisket), and also recommend tripling the amount of garlic per brisket - it really helps with the overall flavor. I also cook in the crockpot for about 8 to 10 hours over low heat. Serve with a really great rye bread (Oroweat has a really nice Dill Rye) that pairs well to bring out the flavors. So easy to do - just make sure you buy a good quality brisket :)

Awesome. This was my first try at corned beef and it tasted like I was a pro! I followed the recipe exactly. Used guiness. PERFECT!

This one gets a MEGA-YUM from your mate from Oz. I'll be serving my corned beef this way from now on.

OMG !!!!! This is the best tasting corned beef I have ever cooked. I wanted something different for Christmas so I tried this recipe. I made no changes and it was so easy. This is a keeper. Thanks you.

This is the BEST corned beef I ever had. (and I'm Irish & old) LOL This is the only way I will make corned beef again. I did remove the beef and put carrots and new potatoes.......then cabbage wedges.YUMMMMMMMMMMMMMMMY! Thank you sooooo much for the post!

Definately the BEST corned beef recipe ever. family and friends are asking when I will make again and when I due it will be doubled. May try using beef broth in stead of water like some have done but won't change any think else. Thanks you so much!

Excellent recipe, I wouldn't change a thing! I made the best Ruebens from this recipe. Thank you for posting.

a 5++++ recipe. made this once for just santwiches and again on Saint Paddy Day with the cabbage and vegetables. both ways are the best ever. need to know if this is the recpe they are using on the corned beef video on this sight. it looks exactly like it with the peppercorns, garlic, bayleaves, and beer. YOU SHOULD GET ROYALTIES!