Slow Cooker Salt Beef is one of the easiest recipes I make, relying only on a good quality joint and a long, slow cook to produce tender, tasty meat. Use an online specialist butcher like Swaledale Butchers for the best quality meat.
I love salt beef but I'm not faffing around salting my own when you can buy excellent joints - if you find a good supplier. However, I do want to cook it myself to enjoy it hot for dinner on the first day, and then cold in sandwiches throughout the week.
By the way, this is called Corned Beef in the US, but it's definitely not the corned beef that comes in tins that was a staple of my UK childhood.
Slow cooking is the ideal treatment for a joint that wants a long slow cook - and I just love an easy meal that I've prepared in the morning or the night before.
Ingredients in Slow Cooker Salt Beef
I've been thinking about cooking a joint of salt beef for some time but I'm very picky about meat, and finding the right supplier is important to me. Coincidentally I was contacted by Swaledale Butchers, who offered to supply some meat for me to cook.
I checked out their website and felt it was a perfect match. Grass-fed, traditional, slow-growing breeds. What clinched it was their use of silverside for providing a joint of salt beef. I used to make Boiled Beef and Carrots with silverside and I'm reminded of how much I enjoyed it.
Onion, carrot, celery, dill and peppercorns add some flavour to the salt beef joint
See recipe card for quantities.
How to make Slow Cooker Salt Beef
This is the easiest recipe:
- Prepare the vegetables
- Put everything in the slow cooker
- Remove and slice.
No expertise needed.
You can use brisket instead of silverside if you prefer - and you can find a good supplier.
A Slow Cooker/ crockpot is all you need to make Salt Beef. I like a Digital Slow Cooker like the 3.5l Morphy Ricards version. If you have a large family or you like to cook extra for the freezer, I'd suggest a 6.5l version.
If you're thinking of buying a slow cooker and don't know where to start, take a look at 5 Points to consider when buying a Slow Cooker. It will give you an overview of the features available and help you decide what to consider before you buy.
Wrap in foil and keep in the fridge for up to a week.
Freeze leftovers as a piece for a month or two. Or slice and freeze the slices, wrapping in foil and in a plastic box or bag for up to a month. If you keep it too long the texture will deteriorate a bit, so deforst and chop in a food processor to add to mince for a Bolognese Sauce or cottage pie.
Don't cut down the cooking time. An extra couple of hours is not a problem, but a shorter time won't give such a tender joint.
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Slow Cooker Salt Beef
- 1 kg salt beef joint
- 1 onion, peeled and quartered
- 1 carrot, scrubbed and trimmed
- 1 stick celery, washed and trimmed
- 1 handful fresh dill
- 12 peppercorns
- 750 ml hot water
- Boil the kettle. Prepare the vegetables1 onion,, 1 carrot,, 750 ml hot water, 1 stick celery,
- Put the salt beef joint, vegetables, dill and peppercorns into the slow cooker. Pour the water over. You want it to be hot but not boiling1 kg salt beef joint, 1 onion,, 1 carrot,, 1 stick celery,, 1 handful fresh dill, 750 ml hot water, 12 peppercorns
- Put the lid on and cook on LOW for 7-8 hours.It's fine to let the joint stay in the hot cooker for a few hours afterwards - it won't spoil.
Everyday Cooks tips:
- For a 2 kg joint, use 1.2 litre water and cook for 12 hours on LOW
- Mashed potato, carrots and broad beans
- Macaroni cheese