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.
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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Kerrie Elizabeth says
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?
Sarah Olson says
I would, or pat it down before adding to the slow cooker.
Sher says
Do you have to use the brown sugar?
Sarah Olson says
No, will be fine without.
Anonymous says
I accidentally used 1/2 cup of brown sugar that’s going to happen
Sarah Olson says
It will be fine! I have a corned beef that I use a lot of maple syrup and it’s wonderful.
Mary says
Delicious the only way to go, no standing by the stove. Thanks for the recipe.
Debra Romero says
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?
Greg says
Do you pierce the potatoes before putting them in the crock pot or are they good to go as is?
Sarah Olson says
No need to pierce.
Heather says
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.
Loretta says
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).
Janet says
Does anyone add onion?
Anonymous says
I do for extra flavor.
D says
It reading these comments my question is “Do any of these people actually READ the recipe?” i.e High or low, when to add the beer, flavor packet. It states it right in the recipe. READ PEOPLE.
Anonymous says
Do you use red or grey corned beef? How many tablespoons or flavor packet?
Sarah Olson says
It’s the red kind. And I used the entire flavor packet, it’s probably about 2 teaspoons.
Karen l says
Does it end up with a beer taste?
Anonymous says
What’s the coming time on high?
Sarah Olson says
I would do 4 hours on high
Brian says
Is a pie cut brisket ok?
Sarah Olson says
I’ve never seen that cut, is it cubed?
Robin says
Is the slow cooker on high or low?
Sarah Olson says
Low
Kate says
Do you add any water at all
Sarah Olson says
no
Anonymous says
I am making it right now,I’m using red potatoes . do you think it will be the same? I’ve had it in the crock pot for for 3 hrs so far and the potatoes are still hard!!
Sarah Olson says
Yes, they will be fine. Keep the lid on for best results.
Ami Hogan says
Can’t find the Guinness beer. What other kind can I use?
Sarah Olson says
Any beer would be fine. As long as it’s not a flavored beer (like pumpkin)
Gwen Davis Allen says
I used Dos Equis (dos ekkies) XX a Mexican Beer since I couldn’t find Guinness either.