This slow cooker corned beef is so easy and the result is super tender and flavourful, every single time! This is a simple and easy recipe to try, plus I have instructions to make this in the pressure cooker as well if you’re short on time!
Turn it into another meal and use the leftovers to make these corned beef fritters or corned beef tacos!
Corned beef or silverside is a staple in many Australian homes. It’s something I grew up eating and to this day is still something that I cook probably once a month or two. I love it because it’s so simple and easy to make, and makes the best sandwiches!
I’ll often cook corned beef on the weekend so it’s in the fridge ready for easy lunches or dinners. In Australia, corned beef is served like a Sunday roast with a side of steamed or roasted vegetables. Growing up, there would usually be white sauce served with it but I was never really a fan so I’ve skipped that today!
You’ll notice I call this both corned beef and silverside, so what’s the difference? They are the same thing – just a different cut of meat. In Australia, the most common that you’ll find in supermarkets and butchers is a silverside which is a topside, while corned beef commonly refers to a brisket which is a little more fatty.
Either will work for this recipe, however you will find a silverside is a little firmer than a brisket when slow cooked. Both result in incredibly tender and delicious meat however so you really can’t go wrong.
Key Ingredients
Honestly, you don’t need much to cook corned beef! A few simple pantry ingredients will help you get the best flavour from your meat.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Corned beef – I am using a corned silverside as this is the most commonly found. You can get these in a range of different sizes depending on how big you need them, but just make sure it will fit in your slow cooker! The one I’ve used for this post is 1.4 kilograms.
- Brown sugar – balances the saltiness of the corned beef and enhances the caramelisation of the meat’s natural sugars, deepening its flavour.
- Apple cider vinegar – the mild acidity helps enhance the flavour by cutting through the richness of the fat and also helps to make the meat more tender. You can use white vinegar instead – I usually use either.
- Bay leaves – I keep bay leaves in my pantry specifically for making corned beef. While they may feel redundant in some recipes, in this they really add a lot of flavour.
Equipment and Tools
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Slow Cooker / Multi Cooker – I replaced my slow cooker with the Philips All In One as it also functions as a pressure cooker so I get a lot more use out of it.
Step-By-Step Instructions
This is a super simple recipe. It will take you 5 minutes to prep then you can just go and get on with your day and let the slow cooker do all the work!
Start by removing the corned silverside from its packaging, which I’m not going to lie is kind of a gross step as it can be a little slippery! Place the meat into your slow cooker bowl and then fill with water. How much water will depend on the size of your slow cooker and the silverside.
Once it’s submerged, add in the brown sugar, apple cider vinegar and the bay leaves.
Place on the lid and set it to cook on low for 8 hours or high for 4-5 hours. For the best results, if you have the time, cook on low rather than high, as this will ensure you get the best, most tender results.
Once it’s done and nice and tender, you can take it out of the liquid and place it on a chopping board to rest for 15 minutes, lightly covered in foil. This allows the meat to reabsorb the juices which is the key to ensuring the meat doesn’t dry out when sliced.
From here, you’re ready to serve!
Pressure Cooker Instructions
This recipe can be used to cook the corned beef in the pressure cooker as well. As I have a multi-cooker, I often use this method as it cuts down the cooking time considerably yet still results in a deliciously tender and moist corned beef.
Once you have the ingredients in the pressure cooker, and the beef submerged in water, place on the lid and ensure the value is sealed.
Cook on high pressure for 90 minutes and natural release for 15 minutes, before manually releasing any remaining pressure.
Carefully remove the corned beef and place it on a chopping board. Cover loosely with foil and let it rest for 15 minutes before slicing against the grain.
Serving Suggestions
As mentioned, traditionally we serve corned beef like a roast, so the plate will be filled with steamed or roasted vegetables.
Here are a few ideas of sides you can prepare to serve with your corned beef!
Corned beef also makes for the best leftovers! Use it in sandwiches with sweet mustard pickles or sauerkraut and your favourite sauce (I love Lane’s ‘Sorta White’), make corned beef fritters, or do as I do and just eat it simply sliced on buttered sourdough toast!
Recipe FAQs
You can, I don’t usually worry though. Rinsing it can remove excess salt from the curing brine preventing the final dish from being overly salty. However it’s not usually a problem and I just find without washing it’s usually seasoned well without the need to add salt when eating.
Store leftover corned beef in an airtight container in the fridge for up to 4 days. It also freezes well, just wrap it tightly in plastic wrap and freeze for up to 3 months.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More Aussie family favourite dinner recipes:
Slow Cooked Curried Sausages
Slow Cooker Bolognese
Savoury Mince
Air Fryer Lamb Chops
Slow Cooker Corned Beef
Equipment
Ingredients
- 1.3 – 1.5 kilogram corned silverside
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 4 dried bay leaves
Instructions
- Remove the corned beef/silverside from its packaging and place it into the base of a slow cooker.
- Add enough water to fully submerge the beef. Add the brown sugar, apple cider vinegar, and bay leaves.
- Cover with the lid and cook on low for 8 hours or high for 4-5 hours until the meat is tender.
- Carefully remove the corned beef from the liquid and transfer it to a cutting board. Tent loosely with foil and let it rest for 15 minutes.
- Slice against the grain and serve.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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