Corned Beef and Cabbage with Guinness Crock Pot Recipe
This slow cooker corned beef and cabbage with Guinness is warm, comforting and easy to prepare on busy days. The long, gentle cook gives the brisket a tender texture and lets the vegetables soak up a rich, cozy broth.
Ingredients
Instructions
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Pour the Guinness into the slow cooker, then stir in the brown sugar, beef bouillon, coriander, cloves, mustard powder, allspice and Worcestershire sauce. Mix it up until the sugar begins to dissolve and the liquid looks smooth.
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Place the corned beef into the slow cooker with the fatty side facing up. This helps keep the meat tender as it cooks. Add in the seasoning packet if you have one and tuck the bay leaves around the brisket.
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Cover and cook on low for 8 to 10 hours. The meat should feel soft enough to pull apart easily. Try not to lift the lid too often so the heat stays steady.
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About 2 hours before serving, add the potatoes, carrots, onions and cabbage. Nestle the potatoes and carrots closer to the liquid and let the cabbage sit on top so it gently steams. Cover again and continue cooking until the vegetables are tender.
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Lift the corned beef onto a cutting board and let it rest for a few minutes. Slice across the grain for neat slices or shred it with two forks if you prefer a softer texture.
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Spoon the vegetables onto plates, add the warm slices of corned beef and drizzle a little of the Guinness cooking broth over the top. Let it cool slightly before serving.
Note
This reheats well, so you can make it ahead and warm it gently the next day.
The cooked brisket freezes nicely when stored with a little of the broth.
If you want a milder stout flavor, replace half of the Guinness with beef broth.
crockpot
