Every March, right around when everyone starts talking about corned beef, my aunt makes this slow cooker apricot version and it disappears before anyone can go back for seconds. It’s one of those almost-embarrassingly easy, 3-ingredient recipes that tastes like you fussed all day. The sweet apricot glaze melts into the briny corned beef as it cooks low and slow, turning the meat incredibly tender, glossy, and just a little sticky on the outside. If you’re juggling work, kids, and a busy week but still want a special St. Patrick’s-style dinner (or just a cozy Sunday meal), this is the kind of set-it-and-forget-it recipe that makes you look like a kitchen rock star with almost zero effort.
I like to slice the apricot-glazed corned beef and lay it on a white platter so all those golden juices pool around the edges, then spoon a little extra glaze over the top. Serve it with buttery mashed potatoes or simple boiled baby potatoes to soak up the sweet-savory sauce. Steamed green beans, roasted carrots, or sautéed cabbage round it out without adding more work. If you have leftovers, pile the chilled slices onto rye bread with a swipe of Dijon or grainy mustard and a handful of coleslaw for the easiest next-day sandwich.
Slow Cooker 3-Ingredient Apricot Corned BeefServings: 6
Ingredients
1 (3 to 3 1/2 pound) corned beef brisket with seasoning packet, rinsed and patted dry
1 (18-ounce) jar apricot preserves
1 (12-ounce) can cola (regular, not diet)
Directions
Place the corned beef brisket in the bottom of a 6-quart slow cooker, fat side up. Discard the spice packet or sprinkle it over the meat if you like a little extra flavor; either way, you don’t need any additional liquid besides the cola and preserves.
In a medium bowl, whisk together the apricot preserves and cola until mostly smooth and combined. It doesn’t have to be perfect—any small chunks of apricot will melt down as it cooks.
Pour the apricot-cola mixture evenly over the corned beef, lifting the meat slightly with a fork so some of the sauce can run underneath. The brisket will not be fully submerged, and that’s fine; the top will baste in the glaze as it cooks.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the corned beef is very tender and easily pierced with a fork. Low and slow will give you the most tender, sliceable meat.
Once cooked, carefully transfer the corned beef to a cutting board, tent loosely with foil, and let it rest for 10 to 15 minutes. While it rests, skim any excess fat from the surface of the cooking juices in the slow cooker.
Optional but recommended: For a stickier, more caramelized glaze, ladle 1 to 1 1/2 cups of the cooking liquid into a small saucepan. Bring to a simmer over medium heat and cook for 5 to 8 minutes, stirring occasionally, until slightly thickened and glossy.
Slice the corned beef against the grain into 1/4-inch slices. Arrange the slices on a white serving platter and spoon the thickened apricot glaze (or straight-from-the-slow-cooker juices) generously over the top so the meat is coated in a shiny orange-gold layer.
Serve the apricot corned beef hot, passing any extra glaze or juices at the table for drizzling. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of the cooking liquid to keep the meat moist.
Variations & Tips
If you want a little more tang without adding extra ingredients, use a naturally more tart apricot preserve or one labeled as low sugar, which lets the salty corned beef come through more. For a deeper flavor, you can brown the corned beef in a skillet for a few minutes per side before adding it to the slow cooker, though it’s completely optional and adds to the prep time. If your corned beef is on the smaller side (2 to 2 1/2 pounds), check for doneness on the earlier end of the cooking range so it doesn’t get too soft to slice. For meal prep, cook the brisket a day ahead, chill it in its juices, and then slice it cold (it holds together better); rewarm the slices in the slow cooker or a baking dish with some of the glaze. Leftovers are great turned into grilled sandwiches: layer sliced apricot corned beef with Swiss cheese and a bit of sauerkraut or coleslaw, then griddle in butter until the bread is crisp and the cheese is melty.
