Corned beef brisket, cabbage, carrots, potatoes, and onions are slow cooked to perfection with Guinness stout in this Slow Cooker Guinness Corned Beef and Cabbage. It’s the perfect way to celebrate St. Patrick’s Day (or any day!).
This recipe is based on my Instant Pot Corned Beef and Cabbage, which is also prepared with Guinness stout. Both methods are hearty and comforting meals prepared in one pot with minimal prep time!
Slow Cooker Guinness Corned Beef Ingredients
Following is a brief overview of the ingredients needed. Please see the recipe card for the detailed ingredient amounts.
- Corned beef brisket – You can use flat cut or point cut brisket. I used flat cut (that included a spice packet) in this recipe. Please see the notes below for the differences between the two cuts of beef.
- Beef broth – The brisket and veggies are slow cooked in the beef broth and Guinness stout. I use low sodium beef broth to have more control of the saltiness of the meal.
- Guinness stout – While I love the robust flavor that the stout infuses in the beef and vegetables, it’s not technically required in this recipe. If you choose not to use it, substitute it with extra beef broth.
- Cabbage
- Carrots – I use baby carrots. If you’re using whole carrots, peel and cut them into 2-inch pieces.
- Potatoes – I use baby red potatoes and cut them in half. If using regular-size red potatoes, cut them into about 1 ½ inch pieces. Yellow potatoes can also be used.
- Onion
- Garlic
- Bay leaves
- Black pepper
What Type of Corned Beef is Best?
I like to use flat cut corned beef because it cuts in neat slices and is a leaner cut of meat. Point cut has a higher fat content, falls apart easier, and is more suited for shredding. Both will work in this recipe.
No Spice Packet?
If your brisket doesn’t come with a spice packet, use 1 tablespoon of pickling spice. Pickling spice is found in the spice aisle in the grocery store.
How to Prepare
I tested this recipe a few times to ensure that every ingredient goes into your slow cooker at the right time so that everything is cooked perfectly! Please see the recipe card for the detailed instructions.
- Arrange sliced onion in the bottom of your crock pot insert.
- Place the brisket over the sliced onion.
- Pour in beef broth and Guinness. Sprinkle the brisket with the spices and black pepper, then add garlic cloves and bay leaves. Cook for 4 hours.
- Add the potatoes and carrots and cook for an additional 3 ½ hours.
- Lastly, add the cabbage and cook for 1 to 1 ½ hours, or until your desired tenderness of the cabbage.
Helpful Tips
- You will need a slow cooker with at least a 6-quart capacity. I used a 7-quart crock pot in this recipe.
- Allow the brisket to rest for 10 minutes before slicing against the grain.
Serving Suggestions
For a full-on St. Patrick’s Day feast, serve this with a Boozy Shamrock Shake and my Guinness Chocolate Cake. Recycle any corned beef leftovers to make this delicious Creamy Reuben Soup!
Slow Cooker Guinness Corned Beef and Cabbage
Ingredients
- 3 to 3 ½ pounds corned beef brisket flat cut or point cut, with spice packet
- 1 large yellow onion sliced into ½-inch rounds
- 3 cups beef broth low sodium
- 1 cup Guinness stout
- ¾ teaspoon black pepper
- 2 bay leaves
- 4 large cloves of garlic smashed and peeled
- 1 ½ pounds small baby red potatoes sliced in half
- 1 pound baby carrots
- ½ head cabbage cored and sliced into about 2-inch wedges
Instructions
- Arrange the sliced onion in the bottom of your slow cooker insert (with at least a 6-quart capacity).
- Rinse the brisket and pat it dry with paper towels. Place the brisket (fat side up) over the sliced onions.
- Pour in the beef broth and Guinness.
- Sprinkle the brisket with the spice packet and black pepper. Add bay leaves and garlic cloves.
- Cover and cook on low heat for 4 hours.
- Add potatoes and carrots and cook for an additional 3 ½ hours.
- Add cabbage and cook for an additional 1 to 1 ½ hours, or until desired tenderness of cabbage.
- Use a large slotted spoon to carefully remove vegetables from your slow cooker and transfer to a large platter or bowl.
- Carefully remove the brisket and transfer to a cutting board. Allow to rest for 10 minutes before slicing against the grain.
Notes
- Guinness stout can be substituted with extra beef broth.
- If no spice pack is included with your brisket, use 1 tablespoon of pickling spice.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
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