Slow Cooker Guinness Corned Beef and Cabbage

Feb 15, 2024Updated Feb 13, 2025

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Cooking corned beef with Guinness not only has the classic taste of corned beef flavor but also the savory flavors of Guinness beer. But don’t worry, the beer flavor isn’t strong after cooking all day and what’s left behind blends perfectly with the beef.

corned beef with garlic, guinness beer, carrots and cabbage

Why You Should Cook Corned Beef with Guinness (and cabbage) in the Crock Pot

Cooking corned beef for St. Patrick’s Day has become a tradition in many households, especially here in the United States. The tradition likely stems from the fact that corned beef was a commonly consumed meat among Irish immigrants to the United States. So you can imagine that overtime, there have been many variations adopted.

For my recipe, I like to add Guinness beer and brown sugar. The Guinness draught beer adds extra flavor while also tenderizing the meat. Ever since I tried this for the first time, I decided it will be my new way of making corned beef. Not to mention, the prep time is quick, but I recommend cooking it nice and long.

Something else I also like to do is add the cabbage during the last 2 hours this time. This causes the cabbage to turn out perfectly. In fact, I couldn’t stop eating just the cabbage. If you love cabbage try my cabbage, potatoes and kielbasa recipe.

Recipe Ingredients

Flat cut corned beef brisket: A sizable portion of beef brisket, typically cured with salt and spices, is used for its rich flavor.
Seasoning packet from above roast: A packet of spices and seasonings included with the corned beef brisket, adding traditional Irish flavors to the dish.
Guinness Beer (I use bottled extra stout): A dark and robust stout beer will add its richness to the dish during the slow cooking process. You can make this without beer, try this corned beef and cabbage recipe instead.
Brown sugar: This sweetener is derived from molasses and adds a hint of sweetness to balance the savory flavors of the beef and beer.
Bay leaf: This fragrant leaf is used to add subtle herbal notes and enhance the overall taste (and smell) of the dish.
Yukon gold potatoes: These potatoes are perfect for this corned beef cabbage recipe because they are nice and buttery potatoes with thin skin.
Carrots: A sweet and earthy root vegetable that’s added for texture and sweetness.
Garlic cloves: The kick of garlic infuses into the tender corned beef, vegetables, and the juicy broth.
Cabbage (cut into slices): This crisp and leafy vegetable is sliced and added towards the end of the cooking process for freshness and texture.
{The Full recipe is in the recipe card below the images}

Step-by-Step Directions

corned beef in slow cooker with potatoes, carrots and cabbage, done cooking.

Step One – Rinse the corned beef and pat dry. Add the corned beef to the slow cooker.

Step Two – Sprinkle over the seasoning spice packet that came with the roast. Sprinkle over the brown sugar. Add the potatoes, carrots, garlic and bay leaf on top of the roast. Pour over the Guinness stout beer.

Step Three – Cover and cook on LOW for 8 hours.

Step Four – When there is about 2 hours left in the cooking time, add the cabbage separately.

Step Five – After about 2 hours, move the corned beef onto a cutting board and cut into slices. Serve with veggies and enjoy!

How to Serve

Serve slices of the slow cooker Guinness corned beef alongside the wedges of cooked cabbage, potatoes, and carrots. Drizzle some of the cooking liquid over the meat and vegetables for added flavor, and garnish with chopped fresh parsley.
Shred the leftover Guinness corned beef and pile it onto slices of rye bread with Swiss cheese, sauerkraut, and Russian dressing. Grill or toast the sandwiches until the cheese is melted and the bread is crispy for a delicious Reuben sandwich twist.
If you’re serving a crowd, consider setting up a buffet-style presentation for guests to serve themselves. You can also offer a make-your-own sandwich station, or create a festive Irish-themed spread by incorporating other traditional Irish dishes.

sliced cooked corned beef on a teal plate.

Recipe FAQs

How do I store leftovers?

To store leftover corned beef and cabbage, cool it to room temperature, then refrigerate in airtight containers for up to 3-4 days. Reheat gently before serving, and for longer storage, freeze in freezer-safe containers for up to 2-3 months, thawing overnight in the refrigerator before reheating.

Can I use a different type of beer instead of Guinness?

Yes, you can substitute Guinness with another dark beer or stout if desired. However, keep in mind that the flavor profile may differ slightly depending on the beer chosen. Choose a beer with a similar richness and depth to achieve similar results.

Can I cook vegetables separately from the corned beef?

Yes, you can cook the vegetables separately if preferred. You can steam or boil the vegetables separately and serve them alongside the corned beef.

More St. Patrick Day Recipes

This Slow Cooker Reuben Dip has everything you love about Pastrami Sandwiches, but in a dip form.
This Slow Cooker Colcannon Potatoes recipe has not only yukon gold potatoes and cabbage!
My own creation of Maple Mustard Corned Beef is a unique way to celebrate the holiday.