When cooking corned beef in a crock pot, one of the most common questions is whether or not you need to cover the meat with water during cooking. The short answer is no, you do not need to fully submerge corned beef in liquid when cooking it in a slow cooker. However, you do need some liquid in order to create the moist cooking environment that makes crock pot corned beef so delicious and tender. Here’s a more in-depth look at the liquid requirements for crock pot corned beef.
How Much Liquid is Needed?
Most recipes call for adding just enough liquid to cover the bottom of the crock pot insert, usually 1/2 to 1 cup of water, broth, or beer. The key is to provide moisture in the environment but not so much that the meat is completely submerged. As the corned beef cooks, it will release its own juices and liquids as well. Too much external liquid can actually dilute the flavors during cooking.
A modest amount of liquid creates steam and moisture within the crock pot, which helps break down the collagen in the meat. This is what makes the corned beef become fall-apart tender after several hours of low and slow cooking. The liquid may mostly evaporate as it cooks, so you don’t need to start with a lot.
Recommended Amounts of Liquid for Crock Pot Corned Beef
| Crock Pot Size | Amount of Liquid |
|---|---|
| Small 1-2 quarts | 1/2 cup |
| Medium 3-4 quarts | 3/4 cup |
| Large 6+ quarts | 1 cup |
For smaller crock pots, stick to 1/2 cup water or broth. For larger ones, 3/4 to 1 cup is sufficient. The meat itself will contribute liquid as well.
What Type of Liquid Should be Used?
The cooking liquid for corned beef can be plain water, broth, or beer. Here are some options:
Water
Using plain water is the most simple option. The water will keep the environment moist and steaming. Feel free to use tap water for cooking the corned beef. You can also use bottled or filtered water. The small amount used won’t make a major difference in this recipe.
Broth
Chicken, beef or vegetable broth can infuse more flavor into the meat as it cooks down. Opt for low-sodium varieties when using broth, as corned beef is already very salty from the curing process. Broth gives more complexity of flavor but plain water will still work too.
Beer
For the ultimate corned beef flavor, cooking it in beer is a great option. Guinness beer is the most popular choice, as its slight bitterness balances beautifully with the salty, savory meat. Other darker beers like porters or stouts also pair well. Splashes of vinegar and spices are also sometimes added to the cooking liquid.
Should You Cover the Crock Pot?
Yes, you should cook the corned beef covered in the crock pot. Leaving the lid on allows moisture to condense and drip back down over the meat as it cooks. Taking the lid off frequently will allow heat and moisture to escape.
Most modern crock pots cook at a low simmer, around 200°F, when covered. Remove the lid only briefly to check doneness toward the end of cooking. Cook until the meat is fork tender.
Pro Tips
Here are some additional tips for delicious crock pot corned beef:
- Trim off excess fat – This will reduce greasiness in the finished dish.
- Add vegetables – Carrots, potatoes, and cabbage complement the corned beef flavor.
- Use spices and seasonings – Try pickling spices, minced garlic, bay leaves, etc.
- Don’t overcook – Once tender, remove from heat to avoid mushy meat.
- Let rest before slicing – Allowing it to rest makes carving easier.
- Save the broth – The concentrated cooking liquid makes a fantastic au jus or base for soup.
Sample Crock Pot Corned Beef Recipes
Here are two delicious sample recipes for cooking corned beef in the slow cooker:
Classic Crock Pot Corned Beef
Ingredients:
- 3 lb corned beef brisket
- 1 cup beef broth
- 1 cup water
- 6 cloves garlic, minced
- 3 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 onion, chopped
- 6 carrots, peeled and chopped
- 6 small potatoes, quartered
Instructions:
- Add all ingredients to crock pot except carrots and potatoes.
- Cover and cook on low setting for 7-8 hours.
- Add carrots and potatoes during last hour of cooking.
- Remove meat and vegetables when fork tender.
- Let rest 15 minutes before slicing meat.
Guinness Corned Beef and Cabbage
Ingredients:
- 3-4 lb corned beef brisket
- 12 oz Guinness beer
- 1 cup beef broth
- 1 onion, chopped
- 8 cloves garlic, minced
- 2 bay leaves
- 1 Tbsp vinegar
- 1 lb carrots, chopped
- 1 medium head cabbage, chopped
Instructions:
- Add corned beef, beer, broth, onion, garlic, bay leaves, and vinegar to crock pot.
- Cover and cook 8-10 hours on low.
- Add carrots and cabbage during last hour of cooking.
- Remove meat and vegetables when tender.
- Slice meat across the grain before serving.
FAQs
Should corned beef be cooked fat side up or down in the crock pot?
Cook the corned beef fat side up in the crock pot. This allows the rendering fat to baste the meat as it cooks. It leads to a moister, more tender result.
How much liquid is needed for a 3 lb corned beef brisket?
For a 3 lb corned beef brisket, use around 3/4 to 1 cup of liquid in the crockpot. The meat will release liquid as well during cooking.
Is it better to cook corned beef on high or low in a crock pot?
Cook the corned beef on the low setting in a crock pot. The longer cook time allows it to become meltingly tender. High heat can make the meat dry or tough.
Should you cook corned beef fat side up or down in the oven?
In the oven, cook corned beef fat side up. The melting fat will baste the meat. Trim off some of the fat before cooking if desired.
Is corned beef cooked when it reaches 160 degrees F?
For sliced corned beef, an internal temperature of 160 degrees F indicates it’s fully cooked. However, for the most tender results, cook until 195-205 degrees F when the meat easily falls apart.
Conclusion
Corned beef cooked in a crock pot turns out incredibly moist and flavorful, but it doesn’t require fully submerging the meat in liquid during cooking. A small amount of water, broth, or beer in the bottom of the insert provides sufficient moisture. Cook covered on low for 7-10 hours until fork tender. Add vegetables like potatoes, carrots, and cabbage during the last hour. Allow the corned beef to rest before slicing against the grain. Enjoy this classic dish simply dressed with mustard or horseradish sauce.