How to Cook Flat Cut Corned Beef in a Crock Pot for Tender, Flavorful Results

Corned beef and cabbage is a classic Irish-American dish that is perfect for celebrations like St. Patrick’s Day. While you can cook corned beef in a Dutch oven or pot on the stovetop, using a slow cooker or crock pot is an easy, hands-off way to make incredibly tender and flavorful corned beef. If you choose a flat cut of corned beef, it’s ideal for cooking low and slow in a crock pot.

Benefits of Cooking Flat Cut Corned Beef in a Crock Pot

There are several advantages to using a crock pot to cook flat cut corned beef:

• Requires minimal preparation and cooking time. Simply season the meat add to the slow cooker with vegetables and liquid and let it cook unattended for 6-10 hours.

• Produces incredibly tender, fall-apart meat. The moist heat and low temperature breaks down connective tissues.

• Intensifies flavor as the meat cooks in its juices and absorbs flavors from aromatics.

• Allows you to infuse delicious flavors from beer, broth, spices, etc.

• Frees up your stove and oven for cooking side dishes.

• Keeps your kitchen cool, unlike oven roasting.

• Provides convenience – start it in the morning and dinner is ready at night.

Choosing a Flat Cut Corned Beef

Flat cut corned beef comes from the brisket and is rectangular in shape with clear striations on the meat. It has a good distribution of fat marbling which keeps the meat moist. The leaner flat cut is great for crock pots since the extended cooking time tenderizes it perfectly without drying it out.

When selecting your flat cut corned beef, look for a well-marbled piece that is around 2-3 lbs. Avoid cuts with large chunks of visible fat, which won’t render down well. Also, go for corned beef with a brine spice mix over plain salt-cured meat for more flavor.

Prepping the Corned Beef

Before cooking the flat cut corned beef, you’ll need to do some prep:

• Rinse the meat: Run it under cold water to remove excess salt and spices from the brining process. Pat it completely dry. You can also soak it in water overnight in the fridge to desalinize it.

• Trim excess fat: Use a sharp knife to trim off any large, thick pieces of fat so they don’t make the dish greasy. Leave some marbling for moisture.

• Season the meat: Rub the corned beef all over with a spice mixture. Mustard seed, black pepper, coriander, etc. enhance flavor.

• Stud with aromatics (optional): You can also stud the meat by making small slits and inserting garlic cloves, peppercorns, bay leaves, etc. This infuses extra flavor.

Layering Ingredients in the Slow Cooker

To maximize flavor, arrange ingredients in layers:

• Vegetables on the bottom: Bed of carrots, potatoes, onions, celery, garlic, etc. Season with salt, pepper, herbs.

• Corned beef: Place flat cut directly on top of the vegetables.

• Aromatics: Add bay leaves, thyme, parsley, cloves, allspice berries.

• Liquid: Pour in chicken or beef broth, stout beer, water etc. Liquid should come about 1/3 to halfway up the corned beef.

Cooking Time for Flat Cut Corned Beef

For a 3 lb flat cut corned beef, cook on LOW for 8-10 hours. The meat is done when fork tender. If your cut is thicker or you want very fall-apart meat, cook for 10-12 hours.

On HIGH the cooking time is 4-6 hours, but low and slow is recommended for ideal texture. Don’t let it overcook into mush. Use a meat thermometer and pull it at 200°F for well done.

Tips for the Most Tender, Flavorful Results

• Add potatoes, cabbage, and carrots in the last 2 hours so they don’t overcook.

• Use beer, garlic, pickling spice, mustard for bold flavors.

• Let the cooked corned beef rest for 15-20 min before slicing across the grain.

• Use the leftover braising liquid as a flavorful au jus dipping sauce.

• Store leftovers for up to 4 days chilled and reheat gently in the liquid.

Sample Crock Pot Flat Cut Corned Beef Recipe

Ingredients:

• 3 lb flat cut corned beef brisket
• 1 lb baby potatoes, halved
• 4 carrots, cut into chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beer or broth
• 2 bay leaves
• 1 Tbsp mustard seeds
• 1 tsp black peppercorns
• 1⁄2 cabbage, cut into wedges

Instructions:

1. Rinse corned beef, trim fat, and pat dry. Season all over with spice rub.
2. Add vegetables to crock pot and top with corned beef. Pour in beer.
3. Cook on LOW for 8-10 hours until tender.
4. Add cabbage during last hour.
5. Let rest 15 minutes before slicing across the grain. Serve with vegetables.

Cooking a flat cut corned beef in a crock pot results in a meltingly tender, juicy meat that is full of flavor. The hands-off method makes it an easy weeknight or holiday meal. Follow these tips for sous vide-style results without any special equipment required. Delicious served with roasted potatoes, carrots, cabbage, and a Guinness or mustard sauce.