This Slow Cooker Guinness Corned Beef and Cabbage has the classic corned beef flavor and made even better with beer!
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.
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.
Though this meal is great as is, leftovers are great in a Rueben sandwich. None of the meat will go to waste, trust me.
Slow Cooker Guinness Corned Beef and Cabbage
- 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
- 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:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Question: What is the best sized slow cooker to use for this recipe with a 4.5 lb. flat cut brisket? Thanks for the help! 🙂
Sarah Olson says
I would use a 6 quart slow cooker.
Wa ja says
Just took out from cooker. Very tender.4.5 lb cooked 8.5 hrs
Tastes great.onlyused the spice packet and 1 cup brown sugar. I did add 1 cup of water to the 14 oz can Guinness.
Need to read how to cut it
Amy Reader says
I’m curious. Why don’t you put the meat in fat side up??
Sarah Olson says
I think it tastes great fat side down. It looks better and the seasonings are more on the meat instead of the fat.
I’ve been using this recipe for 3 years now and love it! The corned beef is so tender and has just that perfect flavor. This year I’m using a bag of small yellow potatoes so we’ll see how that goes. Again, LOVE this recipe! Thank you for sharing it with us!
Delicious brisket! The best I ever had anywhere and the family loved it. I stacked two flat briskets totaling 6.5 lbs, trimmed a bit of the excess fat. This fattier cut comes out more tender than top round which is lean. I took the meat out of the fridge an hour early to come to room temp, then started cooking. I didn’t increase the beer or sugar, added both spice packets and increased the cloves of garlic to 4 putting them into beer liquid in the pot instead of rubbing on the fat cap. The first hour I set the slow cooker on high, then turned it down to low for remaining time. I didn’t add the carrots and potatoes until 2 hours before the end of cook time. I added 1.5 cabbages sliced into wedges about 45 minutes before the end. I had to remove the meat early about the 6 hour mark because the meat was fork tender and I didn’t want it to fall apart. I put it in a baking dish covered in foil and kept it in a 200 degree oven to keep warm. The carrots and potatoes also finished early so I added them the oven dish while cooking the cabbage to keep warm. The briskets shrunk by about 50% because of the rendering fat and I removed the fat caps. I served it with Dijon mustard on the side. It was devoured by 4 adults. The only leftovers were a small amount of cabbage, carrots and potatoes.
Great and easy recipe. Start in morning and it is done for dinner.
So you only use 1 beer no other liquid? So 1 beer for every 21/2 lbs?
Sarah Olson says
Yes. I would only use one beer even if yours is bigger.
Terrie D. says
Do you have to use Guinness? Or can you substitute another beer?
Sarah Olson says
Use any beer! I used Pilsner the other day.
I didn’t hate it, but I didn’t love it. Will save leftovers for hash, so I won’t throw away. Just not so great…
FABULOUS!! made a large corned beef, doubled ingredients…
only two small slices left!!!
How much longer did you have to cook it?
Came out very good! Little bit of sweet and savory with no noticeable beer taste.
I made this yesterday and it was fabulous! Extremely tender meat and the vegetables were not mushy at all. I followed the recipe exactly but used whole red potatoes because I had them on hand. Trolls and haters will always be just that. We totally loved it and unfortunately have no leftovers. Thanks!
Beth R says
I made this recipe yesterday, first time making corned beef and cabbage in a crock pot. It was delicious the cabbage was so good. I’m sorry I didn’t put more in. My carrots and potatoes were cooked nicely and not mushy. We love Guinness so we knew we would enjoy it. So glad I found your website, I love using my crockpot.
I followed the directions . It is horrible! Salty , tough , sour ! I have never had this happen . Very dissatisfied. Vegetables tasted like beer . In the trash it goes .