June Weekend Feast: Just 3 ingredients. I make it when I want dinner handled hours ahead without standing over a hot stove.

This 3-ingredient slow cooker corned beef is the kind of June weekend feast I lean on when I want dinner handled hours ahead without hovering over a hot stove. It starts with a raw corned beef brisket—a cut traditionally brined and enjoyed in Irish and Jewish communities, but now a staple in many Midwestern groceries year-round. With just water and a little brown sugar to balance the salt and coax out a deep, savory glaze, the brisket slowly transforms into a fibrous, succulent roast that pulls apart in glossy, gelatinous strands right in the warm slow cooker. It’s unfussy, practical, and perfect for busy days when you still want something that feels like a proper, cooked-all-day meal.

Serve the corned beef sliced or gently pulled into chunks with its cooking juices spooned over the top. I like it alongside buttered boiled or mashed potatoes, simply steamed green beans or cabbage, and a sharp mustard or horseradish on the side. The leftovers make excellent sandwiches on rye or crusty rolls with pickles, or can be folded into hash with diced potatoes and onions for an easy next-day breakfast. A crisp green salad or a vinegar-dressed slaw balances the richness nicely.

Servings: 6

3–4 pounds raw corned beef brisket with spice packet, rinsed and patted dry

Unwrap the raw corned beef brisket and discard any excess surface brine. Rinse the brisket briefly under cool running water to remove some of the exterior salt, then pat it very dry with paper towels. This helps the surface stay pleasantly textured instead of overly slick.

Place the brisket into the slow cooker, fat side up. Sprinkle the contents of the included spice packet evenly over the top and around the meat, pressing the spices lightly so they adhere.

Sprinkle the brown sugar evenly over the top of the brisket, letting a little fall down the sides. The sugar will dissolve into the cooking liquid and help create a slightly glossy, flavorful broth that clings to the meat.

Pour the water around the brisket (not directly on top, so you don’t wash off the sugar and spices), aiming for the liquid to come about one-third of the way up the sides of the meat. You want a moist braise, not a fully submerged boil.

Cover the slow cooker with the lid. Cook on LOW for 8–10 hours, or until the corned beef is very tender. The meat should pull apart easily with a fork and show long, moist fibers and a glistening, gelatinous texture from the rendered collagen.

Once the brisket is tender, switch the slow cooker to WARM. Let the corned beef rest in the hot cooking liquid for at least 15–20 minutes; this helps the juices redistribute and keeps the meat succulent while you finish any sides.

Transfer the corned beef to a cutting board, letting excess juices drip back into the slow cooker. Slice the brisket across the grain into 1/4-inch slices for neat portions, or use two forks to gently pull it into large, rustic chunks. Return the sliced or pulled meat to the warm slow cooker and spoon some of the cooking liquid over the top to keep it glossy and moist until serving.

Serve the corned beef straight from the slow cooker, with additional cooking juices ladled over each portion at the table.

For a slightly leaner result, you can trim off any very thick, hard outer fat from the brisket before cooking, but leave a thin layer so the meat stays moist. If you prefer a more pronounced crust, transfer the cooked brisket to a baking sheet and broil it for 3–5 minutes after cooking, just until the top is lightly browned and caramelized, then return it to the slow cooker with some juices to stay warm. If you like a bit more sweetness, increase the brown sugar to 3 tablespoons; for a more savory profile, reduce it to 1 tablespoon. While this recipe is designed to stay at three ingredients, you can change the character by swapping some or all of the water for low-sodium beef broth or a mild lager beer—just keep the total liquid to about 1 1/2 cups so the meat braises rather than stews. Food safety tips: Always start with a fully thawed brisket so it cooks evenly and reaches a safe internal temperature. Keep the lid on the slow cooker as much as possible; frequent lifting releases heat and can extend the time the meat spends in the temperature “danger zone.” Cook on LOW or HIGH only on a plugged-in, functional slow cooker, and do not use the WARM setting for initial cooking. Leftover corned beef should be cooled and refrigerated within 2 hours, stored in a shallow container with some of its cooking liquid, and used within 3–4 days or frozen for longer storage.