Guinness Corned Beef and Cabbage

Name: Guinness Corned Beef and Cabbage
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 9 servings.
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

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

Directions

In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use).
Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top.
Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag.
Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish.

Nutrition Facts

3 ounces cooked beef with 3/4 cup vegetables (calculated without horseradish): 374 calories, 20g fat (7g saturated fat), 104mg cholesterol, 1256mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 22g protein.

Originally published as Corned Beef 'n Cabbage in Taste of Home Everyday Slow Cooker & One Dish Recipes 2013

Reviews

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Average Rating:

suefalk

Apr 17, 2019

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.
Colleen Irish

Mar 20, 2017

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.
Bamster53

Mar 18, 2016

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.
AMANDALEEANN

Mar 16, 2016

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!)
spring16

Jan 26, 2016

Loved this recipe.
Ginger H.

Mar 17, 2015

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!
marissacomiskey

Mar 17, 2015

Delish!!! Will make every year!
LindaS_WI

Feb 23, 2015

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.
mwebb20533

Mar 19, 2014

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.
Shoes58

Mar 18, 2014

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.