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Home » Beef » Slow Cooker Guinness Corned Beef and Cabbage

Slow Cooker Guinness Corned Beef and Cabbage

by Sarah Olson on March 2, 2018 | Updated March 14, 2020 85 Comments

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corned beef with garlic, guinness beer, carrots and cabbage

This Slow Cooker Guinness Corned Beef and Cabbage has the classic corned beef flavor and made even better with beer!

corned beef with garlic, guinness beer, carrots and cabbage

It’s that time of year again! St. Patrick’s day is just weeks away and I have a wonderful recipe for you! As a blogger, my family gets to celebrate holidays early, so I can get recipes out to you before the holiday happens. This dinner turned out amazing!

I add Guinness beer and brown sugar to my usual corned beef recipe, this is the way I plan to cook corned beef from now on. The beer flavor is not strong after cooking all day, just a nice hint of beer flavor that blends well with the beef.

raw corned beef in a slow cooker

I decided to try adding the cabbage during the last 2 hours this time, it turned out perfect. In fact, I couldn’t stop eating just the cabbage. If you love cabbage try my cabbage, potatoes and kielbasa recipe.

corned beef in slow cooker with potatoes, carrots and cabbage, done cooking.
sliced corned beef on a cutting board

Though this meal is great as is, leftovers are great in a Rueben sandwich. None of the meat will go to waste, trust me.

sliced cooked corned beef on a teal plate.
corned beer, cabbage, carrots, and potatoes in slow cooker.

Slow Cooker Guinness Corned Beef and Cabbage

5 from 26 votes
Classic corned beef and cabbage but cooked with a bottle of Guinness beer and a touch of brown sugar!
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Course: Main Course
Cuisine: American
Keyword: guinness corned beef and cabbage
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6
Calories: 597kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

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
US Customary – Metric

Instructions:

  • 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:

Recipe Notes:

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Nutrition:

Calories: 597kcal | Carbohydrates: 47g | Protein: 35g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 2367mg | Potassium: 1768mg | Fiber: 8g | Sugar: 13g | Vitamin A: 6870IU | Vitamin C: 107.3mg | Calcium: 134mg | Iron: 11.1mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Beef, St. Patrick's Day Tagged With: beef, beef roast, beer, cabbage, corned beef, Crock pot, crockpot, easy, guinness, roast, slow cooker

    Comments

    1. Paula says

      March 19, 2020 at 8:20 am

      5 stars
      I made this exactly as written – and it was absolutely delicious. I used the red potatoes – not real small and they were done perfectly. I did not have room in my crockpot for the cabbage so I just roasted the wedges in the oven and problem solved. This will be the only way I do corned beef and cabbage from now on – Thank you Thank you!!

      Reply
    2. John Shifflett says

      March 19, 2020 at 6:24 am

      5 stars
      Made this last night, was so good. The brown sugar gives it a nice sweet flavor. The corned beef was so tender that it shreds when cutting, it’s always a hard meat to cut to make it look like a professional, but who cares. Delicious

      Reply
    3. Holly says

      March 17, 2020 at 5:31 pm

      5 stars
      Doubled it used lil red potatoes and baby carrots. It was awesome. Corned beef was soooo tender and all the veggies just soaked up that flavor. This recipe is a keeper!

      Reply
    4. Neil says

      March 17, 2020 at 12:01 pm

      Do you go fat side up or fat side down? I didn’t coat the crock pot with oil or anything. Do I need to take it all out and restart?

      I just put in grade B maple syrup instead of the brown sugar. Stoked for the results!

      Reply
      • Sarah Olson says

        March 17, 2020 at 1:14 pm

        Either way is fine! I think I did fat side down. No oil needed for the crock pot.

        Reply
    5. Gaines Hurdle says

      March 17, 2020 at 10:13 am

      I’m starting too late! Can I use the higher temp tp shorten the cooking time or should I try the instapot

      Reply
      • Sarah Olson says

        March 17, 2020 at 1:15 pm

        You may get away with 4-5 hours on high the potatoes take the longest.

        Reply
        • Tom says

          March 21, 2020 at 1:55 pm

          How’d it turn out on higher temp/shorter time? Started mine at 1:30p. Hoping it’s done by 6p-ish.

          Reply
    6. Karis says

      March 17, 2020 at 8:09 am

      5 stars
      I have made this 3 years in a row and today I have 2 crock pots going with it! My husband absolutely loves it! Making Irish Soda Bread later this evening to serve to family with it.

      Reply
    7. Danielle Lynn says

      March 17, 2020 at 7:08 am

      I’m trying this recipe now but only have russet potatoes as the store is out of everything. Will I need to peel the skin off? Should I cut them in halves? Quarters? Thank you.

      Reply
      • Sarah Olson says

        March 17, 2020 at 7:48 am

        Hi Danielle. If it was me I would scrub them, leave the skins on and probably cut them in thirds. But there really is no wrong answer!

        Reply
    8. Anonymous says

      March 16, 2020 at 8:12 am

      5 stars
      Thanks for the recipe. I’m about to try it out but I’m swapping out the Guinness for a chocolate stout. Fingers crossed

      Reply
    9. Rona says

      March 16, 2020 at 7:05 am

      5 stars
      I love the idea of hands off for 8hours. Have time for making the Irish soda bread and setting the perfect table, before the family gathers.

      Reply
    10. Fei says

      March 15, 2020 at 3:56 pm

      I like a little sauce/soupy. Would adding water be okay?

      Reply
      • Sarah Olson says

        March 15, 2020 at 4:17 pm

        Yeah, that’s fine!

        Reply
    11. Lisa says

      March 12, 2020 at 5:04 pm

      It’s on 10 hours at low, cabbage in last 2 hours, still not done, potatoes are hard

      Reply
      • Sarah Olson says

        March 12, 2020 at 6:55 pm

        Your slow cooker must not be cooking properly. May be time for a new one.

        Reply
        • Jill Parker says

          March 14, 2020 at 8:07 am

          No kidding!1. Impossible for it not to be done after 10 hours!

          Reply
    12. Anonymous says

      March 12, 2020 at 2:34 pm

      I wonder why people decide to make a recipe and then change the ingredients and expect the same result….

      Reply
    13. Charlotte says

      March 4, 2020 at 12:51 pm

      What is the difference between ‘Point Cut” and “Flat Cut”. The one I just bought says Point.

      Reply
      • Alex says

        March 6, 2020 at 7:06 pm

        Point cut is the larger fattier part of the brisket. Usually corned beef/pastrami is done with the leaner flat but yours will be really rich. Points are usually turned into burnt ends for bbq brisket cook time may be slightly longer depending on the weight but your final product will be incredibly flavorful.

        Reply
    14. Barbara says

      February 17, 2020 at 4:29 pm

      Does it have to be extra stout beer

      Reply
      • Sarah Olson says

        February 17, 2020 at 5:35 pm

        No! Any will work.

        Reply
      • Johnlee says

        March 16, 2020 at 11:30 am

        Don’t use extra stout way too bitter. I made that mistake last year.

        Reply
    15. Kerrie Elizabeth says

      March 23, 2019 at 7:14 am

      I’ve never made corned beef before. The one I purchased is in a sealed package of water. Do you rinse it before putting it in the crock pot?

      Reply
      • Sarah Olson says

        March 25, 2019 at 8:43 am

        I would, or pat it down before adding to the slow cooker.

        Reply
    16. Sher says

      March 19, 2019 at 1:18 pm

      Do you have to use the brown sugar?

      Reply
      • Sarah Olson says

        March 19, 2019 at 1:57 pm

        No, will be fine without.

        Reply
      • Anonymous says

        November 23, 2020 at 10:36 pm

        I accidentally used 1/2 cup of brown sugar that’s going to happen

        Reply
        • Sarah Olson says

          November 24, 2020 at 8:59 am

          It will be fine! I have a corned beef that I use a lot of maple syrup and it’s wonderful.

          Reply
    17. Mary says

      March 17, 2019 at 4:07 pm

      Delicious the only way to go, no standing by the stove. Thanks for the recipe.

      Reply
    18. Debra Romero says

      March 17, 2019 at 1:12 pm

      I’m making it right now but I’m using red potatoes and it’s been cooking for about 3 hours and the potatoes are still hard. Will they soften up later or should I cut them in half?

      Reply
      • Greg says

        March 15, 2020 at 1:49 pm

        Do you pierce the potatoes before putting them in the crock pot or are they good to go as is?

        Reply
        • Sarah Olson says

          March 15, 2020 at 2:24 pm

          No need to pierce.

          Reply
      • Heather says

        April 26, 2020 at 7:28 am

        I have always put the vegetables in the bottom with the meat on top. That’s what the directions for my crockpot says to do.

        Reply
        • Loretta says

          June 7, 2020 at 2:48 pm

          I wondered about that also. With others I’ve always had veggies on the bottom and they soak up all the meat flavored goodness. I think I may make this recipe as is with the only change being veggies in first (following cooker instructions).

          Reply
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