why make this recipe
This slow cooker corned beef and cabbage with Guinness is warm, simple, and full of flavor. It uses a slow cooker so you can set it and forget it. The meat becomes very tender and the vegetables soak up the rich cooking liquid.
introduction
This recipe gives a classic St. Patrick’s Day feel any day of the week. The Guinness adds a deep, slightly bitter note that balances the salty corned beef. If you want another hearty dish to try later, see our Chicken Parmesan with Alfredo Sauce recipe for a comforting pasta meal.
how to make Cozy Slow Cooker Corned Beef and Cabbage with Guinness
Follow the simple steps below. Prep is quick and the slow cooker does the rest. Start by rinsing the brisket, layer the vegetables, add spices and liquid, and cook low and slow. Add cabbage near the end so it stays tender but not mushy. Let the brisket rest, then slice against the grain.
Ingredients :
3 to 4 pounds corned beef brisket (preferably with spice packet included), 12 oz (355 ml) Guinness stout beer, 2 medium yellow onions, peeled and quartered, 4 garlic cloves, smashed, 4 medium carrots, peeled and cut into chunks, 1.5 pounds (700 g) baby red potatoes, halved, 1 medium head green cabbage, cut into wedges, 2 bay leaves, 1 teaspoon whole black peppercorns, 2 cups (480 ml) water or beef broth, Dijon mustard (optional, for serving)
Directions :
Rinse the corned beef brisket under cold water to remove excess brine, then pat dry with paper towels. Set aside the spice packet if included., Place the quartered onions, smashed garlic, carrot chunks, and baby potatoes at the bottom of the slow cooker., Place the brisket fat-side up on top of the vegetables. Sprinkle the spice packet evenly over the meat if included. Add bay leaves and whole black peppercorns around the brisket., Pour the Guinness stout and water or beef broth over the meat and veggies, filling about halfway up the brisket but not covering it completely., Cover and cook on low for 8 to 9 hours., About 1 hour before the cooking time ends, add the cabbage wedges around the brisket. Replace the lid and continue cooking until cabbage is tender but still holds its shape., Check for doneness: the corned beef should be fork-tender and reach an internal temperature of about 190°F (88°C)., Remove the brisket and let it rest for 10 minutes before slicing against the grain., Serve sliced corned beef with cabbage, carrots, and potatoes. Spoon some cooking liquid over the top and offer Dijon mustard or horseradish on the side.
how to serve Cozy Slow Cooker Corned Beef and Cabbage with Guinness
Slice the brisket across the grain into thin pieces. Arrange meat on a platter and add the cabbage, carrots, and potatoes around it. Spoon some of the cooking liquid over the meat for extra flavor. Serve Dijon mustard or horseradish on the side.
how to store Cozy Slow Cooker Corned Beef and Cabbage with Guinness
Cool leftovers to room temperature within two hours. Store in an airtight container in the refrigerator for up to 4 days. To freeze, place sliced meat and vegetables in freezer-safe containers or bags and freeze for up to 3 months. Thaw in the fridge before reheating.
tips to make Cozy Slow Cooker Corned Beef and Cabbage with Guinness
- Rinse the brisket to remove extra salt from the brine.
- Place vegetables under the meat so they cook in the juices.
- Cook low and slow for the best tenderness.
- Add cabbage late so it stays firm and not mushy.
- Let the meat rest 10 minutes before slicing to keep juices in.
variation (if any)
- Use beef broth instead of water for a richer broth.
- Swap Guinness for another dark beer or use all beef broth if you prefer no alcohol.
- Add parsnips or turnips with the carrots for more root veg flavors.
- For a spicier note, add a few crushed red pepper flakes to the cooking liquid.
FAQs
Q: Can I cook this on high in the slow cooker?
A: You can, but cook time will be shorter (about 4 to 5 hours). Low gives the best tenderness.
Q: Do I need to use the spice packet?
A: The packet adds classic flavor. You can use it or add your own mix of bay, peppercorns, and mustard seeds.
Q: How do I know the meat is done?
A: The corned beef is done when it is fork-tender and reaches about 190°F (88°C) internally.
Q: Can I skip the beer?
A: Yes. Replace the Guinness with the same amount of beef broth or water.
Q: How should I reheat leftovers?
A: Reheat gently in a low oven (about 300°F / 150°C) covered, or in a simmering pan with a little broth until warmed through.
Cozy Slow Cooker Corned Beef and Cabbage with Guinness
- Prep Time: 15 minutes
- Cook Time: 540 minutes
- Total Time: 555 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish
- Diet: None
Description
A warm and flavorful slow cooker recipe for corned beef and cabbage with a hint of Guinness, perfect for St. Patrick’s Day or any day.
Ingredients
- 3 to 4 pounds corned beef brisket (preferably with spice packet included)
- 12 oz (355 ml) Guinness stout beer
- 2 medium yellow onions, peeled and quartered
- 4 garlic cloves, smashed
- 4 medium carrots, peeled and cut into chunks
- 1.5 pounds (700 g) baby red potatoes, halved
- 1 medium head green cabbage, cut into wedges
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 cups (480 ml) water or beef broth
- Dijon mustard (optional, for serving)
Instructions
- Rinse the corned beef brisket under cold water to remove excess brine, then pat dry with paper towels. Set aside the spice packet if included.
- Place the quartered onions, smashed garlic, carrot chunks, and baby potatoes at the bottom of the slow cooker.
- Place the brisket fat-side up on top of the vegetables. Sprinkle the spice packet evenly over the meat if included. Add bay leaves and whole black peppercorns around the brisket.
- Pour the Guinness stout and water or beef broth over the meat and veggies, filling about halfway up the brisket but not covering it completely.
- Cover and cook on low for 480 to 540 minutes.
- About 60 minutes before the cooking time ends, add the cabbage wedges around the brisket. Replace the lid and continue cooking until cabbage is tender but still holds its shape.
- Check for doneness: the corned beef should be fork-tender and reach an internal temperature of about 190°F (88°C).
- Remove the brisket and let it rest for 10 minutes before slicing against the grain.
- Serve sliced corned beef with cabbage, carrots, and potatoes. Spoon some cooking liquid over the top and offer Dijon mustard or horseradish on the side.
Notes
For added richness, use beef broth instead of water. Let the meat rest before slicing for juicier results.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 6g
- Sodium: 1020mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg
