Perfect for St. Patrick’s Day, New Years, or whenever the mood strikes this recipe for Slow Cooker Guinness Corned Beef and Cabbage is easy and delicious!
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Corned Beef with Cabbage, Red Potatoes, and Carrots in the Slow Cooker
A few years back I remember standing in the grocery line when I heard a lady complaining how hard it was to boil her corned beef on the stove… I have no idea why this little nugget stuck with me so long, oh wait I do because I wanted her to know ummm use your slow cooker it is so stinkin’ easy!
So if that random lady is out there reading this here it is: Easy Corned Beef with Cabbage in the Crockpot.
Before we get into ingredients let’s touch on one of the most confusing parts about making corned beef…
What is the difference between Corned Beef Flat Cut and Point Cut?
Corned Beef comes in two different cuts. Either work great in this recipe!
The Flat Cut (pictured in this recipe) is the leaner of the two. Which makes a nicer presentation since it slices nicely. Because it is not very fatty it is also the more expensive of the two cuts.
The Point Cut as you guessed contains more fat, but for this reason it is usually the more juicy and flavorful of the two. Don’t fear the fat as it is easy to scrape off after cooking but keeps the meat tender during cooking. The point cut is going to be the more economical choice.
When I choose between the two I prefer the point cut, I think it has a more tender ‘melt in your mouth’ flavor. The downside of the point cut is that it doesn’t slice well, you have better luck shredding the beef to serve it. So if you are looking for a nice presentation (like when I take photographs) I would opt for the Flat Cut.
So with that in mind let’s take a look at our ingredients.
- Carrots – Peeled and cut into 2-3 inch sections, I recommend using regular carrots and not baby carrots, baby carrots might get mushy and regular sized carrots usually are a little sweeter.
- Baby Red Potatoes – You may use larger red potatoes too you will just want to cut them into half or quarters depending on the size so they cook evenly.
- Green Cabbage – you will only need half for this recipe
- Corned Beef – Flat Cut or Point Cut (plus spice packet!) The corned beef can be anywhere between 3-4 pounds and still work successfully in a normal sized slow cooker, anything larger might have a hard time fitting in the crock with the vegetables.
- Guinness Beer – I use extra stout, any of the Guinness varieties will do though.
- Water – You mill want to add more water to submerge the corned beef.
- Old-Style/Whole Grain Mustard – Is my recommendation for servings although most people just enjoy it plain.
For a complete detailed list of the ingredients continue towards the bottom of the page.
This recipes really is fairly simple. Given that Corned Beef is simply brined brisket it comes ready to cook from the store.
Add corned beef to the slow cooker. Add the carrots and potatoes around the sides. Pour in the Guinness and water. Sprinkle the spice packet that comes with the corned beef over top the corned beef.
Cover and cook for 4-5 hours (or 2 hours before you are ready to eat) add the sliced cabbage on top of the corned beef, carrots, and vegetables. Cover and cook 2 more hours.
Corned beef will be done when it reaches an internal tempertaure of 165º F. Slice or shread the beef for serving, serve along with the vegetables and I recommened serving with old-style/whole grain mustard.
Tips, Trick, and Questions?
- If the red potatoes seem large, cut them in half before adding to the slow cooker to make sure they get cooked all the way through.
- Corned Beef tends to get tough and chewy if it is overcooked, so keep an eye on the beef in the final hours. For this reason as well I wouldn’t recommend cooking the corned beef on high, it does much better low and slow.
If you like Slow Cooker Guinness Corned Beef & Cabbage then you might also like these other slow cooker meals:
what to serve with this
Slow Cooker Guinness Corned Beef & Cabbage
Making Corned Beef couldn't be easier! Dump and go with the slow cooker, come back to tender vegetables and a delicious corned beef dinner!
- 1 pound carrots, peeled and cut into 2-3 inch sections
- 2 pounds baby red potatoes
- 1/2 green cabbage, sliced into 1 inch pieces
- 3 pounds corned beef (plus spice packet)
- 1 Guinness beer, I use extra stout
- 1-2 cups water
- Add corned beef fat side up in the slow cooker. Add the carrots and potatoes around the sides. Sprinkle the spice packet that comes with the corned beef over top the corned beef. Pour in the Guinness and add water until the beef is fully submerged, although the vegetables don't need to be in the liquid.
- Cover and cook on LOW for 4-5 hours (or 2 hours before you are ready to eat) add the cabbage on top of the corned beef, carrots, and vegetables. Cover and cook 2 more hours.
- Corned beef will be done when it reaches an internal tempertaure of 165º F. Slice or shread the beef for serving, serve along with the vegetables and I recommened serving with old-style/whole grain mustard.
If the red potatoes seem large, cut them in half before adding to the slow cooker to make sure they get cooked all the way through.
The corned beef can be either flat cut or point cut, see above post for differences.
The corned beef can be anywhere between 3-4 pounds and still work successfully in a normal sized slow cooker, anything larger might have a hard time fitting in the crock with the vegetables.
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Serving Size:1/6 of the dish
Amount Per Serving: Calories: 792Total Fat: 43gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 222mgSodium: 2277mgCarbohydrates: 41gFiber: 5gSugar: 5gProtein: 46g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
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