Slow Cooker Guinness Corned Beef and Cabbage
206 CommentsFeb 15, 2024
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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.
If you’re hosting a St. Patrick’s Day gathering, be sure to add my Slow Cooker Reuben Dip and Slow Cooker Lemon Spoon Cake to the menu.
Table of Contents
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.
- 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.
Step-by-Step Directions
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 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.
Recipe FAQs
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.
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.
The seasoning packet that comes with the corned beef brisket usually contains enough spices to flavor the dish. However, some people prefer to add additional spices such as black pepper or thyme for extra flavor. Taste the dish before serving and adjust the seasoning if necessary.
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
- Slow Cooker Corned Beef and Cabbage
- Slow Cooker Reuben Dip
- Slow Cooker Colcannon Potatoes
- Slow Cooker Maple Mustard Corned Beef
- Slow Cooker Reuben Sandwiches
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Slow Cooker Guinness Corned Beef and Cabbage
Ingredients
- 2 1/2 lb. flat cut corned beef brisket
- 1 seasoning packet from above roast
- 12 oz. Guinness Beer, (I use bottled extra stout)
- 1/4 cup brown sugar
- 1 bay leaf
- 8 Yukon gold potatoes
- 4 carrots
- 2 garlic cloves
- 1/2 head cabbage,, cut into slices
Instructions
- Rinse the corned beef and pat dry. Add the corned beef to the slow cooker.
- Sprinkle over the seasoning 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 beer.
- Add the lid to the slow cooker. The total cooking time is 8 hours on low. You can choose when to add your cabbage. I put my cabbage in at the 6 hour mark and cooked for the remaining 2 hours, that’s how I like it. Some like to add it at the beginning, and some at the last 30 minutes.
- Serve by removing the veggies and removing the corned beef on to a cutting board. Cut the corned beef into slices and serve with the veggies.
How to Video
Sarah’s Notes
- 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.
- You can cook the vegetables separately if preferred. You can steam or boil the vegetables separately and serve them alongside the corned beef.
- 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.
- The seasoning packet that comes with the corned beef brisket usually contains enough spices to flavor the dish. However, some people prefer to add additional spices such as black pepper or thyme for extra flavor. Taste the dish before serving and adjust the seasoning if necessary.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Im just starting. The beer doesn’t cover the top. The brisket is thicker in the middle. Should I add more liquid?
No, the beer is all the liquid you will need. It will produce more liquid as it cooks.
So good!! I thought I would miss the old way I used to make it, where I boiled it all together, and then put the corned beef under the broiler with mustard and brown sugar. But I did not miss it. The meat was so tender, and absolutely delicious.
hi there ! I was wondering about what I should do to fix my corned beef and cabbage ? I think my crock pot went on the fritz yesterday and stopped cooking. when I notice it went to ‘warm’ after 6 hrs (had it at 8 low) but it didnt stay on. so when I noticed that, I put it to high for 2 hours and still the meat was really tough and veggies not soft but not hard , cabbage was hard. how can I fix this ? was thinking putting everything in casserole dish with some broth and cooking it 350° for a few hours ? OR braising everything on the stove top with some broth ? I dont want to throw it out. but not enjoying it as it is now. what do u advise ? thanks so much. kinda stuck on this. thanks!
Very good flavor. Potatoes and carrots were cooked at or before the six hour mark (took them out and kept cover in the oven at 200 degrees). The cabbage was slightly undercooked in the two hours. Next time I’ll cut the cabbage into smaller wedges and wait to add the potatoes and carrots, maybe after the meat has cooked for 4 hours. And, my 3 lb brisket was falling apart, not really “sliceable” so if you want slabs of meat instead of shreds, don’t cook 8 hours.
I am not a fan of corned beef and cabbage. Stick with me here! Every year I make it for my husband because he loves it, but I dread it. I hate the smell, I hate the stringiness of the beef, and I hate how salty it is. This recipe blew my mind open. It was delicious!! I cooked it exactly as written in this recipe and it came out *perfect*. Saved and shared. Thank you!!
Do you cover the corn beef with liquid s?
Just with the beer.
If I don’t use a slow cooker, how long in the oven and at what temperature? thanks!
I do not test my recipes in the oven, I apologize.
Thanks! I’m trying it at 225 degrees for 5-6 hours. I didn’t change anything about the recipe. It looks delicious, and the comments of other cooks is very encouraging.
I have a slow cooker, but I don’t always use it. I don’t know why. I know that slow cooking is your niche, but I’m going to give this a try.
Thank you for responding!
I was just wondering, although the recipe ingredients look great, should I add the vegetables in at the same time as the Corned Beed? I have read in most recipes to add them a few hours after the meat.
THE BEST I have ever eaten. WON’T cook any other way