Guinness Corned Beef and Cabbage
Passed down through generations, this robust corned beef and cabbage recipe is requested often in our house. The Irish stout adds excellent richness to the corned beef. Just throw the ingredients together in the slow cooker and let them simmer until delicious! —Karin Brodbeck, Red Hook, New York
Ingredients
- 2 pounds red potatoes, quartered
- 1 pound carrots, cut into 3-inch pieces
- 2 celery ribs, cut into 3-inch pieces
- 1 small onion, quartered
- 1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
- 8 whole cloves
- 6 whole peppercorns
- 1 bay leaf
- 1 bottle (12 ounces) Guinness stout or reduced-sodium beef broth
- 1/2 small head cabbage, thinly sliced
- Prepared horseradish
Reviews
This was excellent! A traditional St. Patty's Day dinner. I didn't cook this in my slow cooker though. I used my cast iron dutch oven (oven at 300 degrees for 4 hours.) My slow cooker boils on the LOWEST setting, making any meat tough. My guess the few bad reviews claiming 'tough brisket' is their slow cooker, not the recipe.
The meat was tough except the little bit that was enveloped in the fat itself. I am cooking it more immersed in the broth with the top fat cut off, since it is almost 10 1/2 hours with this result - as the meat tastes a bit better with the broth over it (normally I would cool the broth and skim off the fat before serving). I added some leeks. I think I will try a different recipe next time.
Excellent and easy recipe. Only cooked for 7 hours instead of 8-10. Very moist and had great flavors. Only way to cook your corned beef and cabbage.
I am not a beer drinker, so I had to search out a single can or bottle of Guinness. I was not able to find it, so I substituted it with a micro brew super dark ale-I believe it was called Irish Death or something, and was a black and foamy beer like Guinness. Anyway, it really flavored this nicely! (and it was not dry at all!)
Loved this recipe.
Have made this for two years running on St. Paddy's Day and it's the best! Throw ingredients in the crockpot in the AM, add the cabbage when we get home and eat after enjoying a pre-dinner Guinness. Erin go Bragh!
Delish!!! Will make every year!
I'm not a big fan of corned beef and cabbage but when I was asked to make one for a party I tried this one. It was a huge hit. I made it the day before, packed it up and reheated it at the party. It tasted better the next day so I'll plan to do that from now on.
Excellent flavor, so tender and juicy. I'll make it again and again. I did use beef broth and beer to cook it in, the meat was beautiful. My roast was 5 lbs and I cooked it for 8 hours, perfection.
the meat WAS tough but the dish was very flavorful. ten hours was a lot of time for such little return. will stick with oven method next time.