Cozy Corned Beef and Cabbage with Guinness Crock Pot Recipe

There is something so comforting about letting a slow cooker do the work for you, especially on busy weeks or low energy days. This corned beef and cabbage with Guinness has that warm, cozy flavor you want on a cool evening and the kind of simple steps that make dinner feel manageable.

The Guinness gives the broth a deep, mellow richness, the vegetables turn soft and buttery, and the corned beef becomes tender enough to pull apart with a fork. I reach for this recipe when I want comfort food without hovering over the stove. Everything goes into the crock pot and gently cooks all day.

If you want a meal that feels steady and easy to prepare, this one fits right in.

Here is how to make it…

Why You’ll Love It

• Straightforward steps and dependable ingredients
• Comforting flavor with almost no hands on time
• Great for busy weeks since it cooks slowly on its own
• Beginner-friendly method that turns out tender every time
• Warm and cozy and perfect for make ahead or next day meals

Ingredients

4 to 5 pounds corned beef brisket, including the seasoning packet if yours has one
24 ounces Guinness, two 12 ounce bottles, creates a rich cooking base
1 small head green cabbage, cut into thick wedges
1 and 1 half pounds small potatoes, halved or left whole if tiny
3 to 4 medium carrots, cut into chunky pieces
2 medium yellow onions, sliced into thick rounds
1 third cup brown sugar, packed gently
2 teaspoons beef bouillon or beef base, adds extra depth
1 teaspoon ground coriander
1 teaspoon whole cloves
1 half teaspoon mustard powder
1 eighth teaspoon ground allspice
2 dried bay leaves
A few dashes Worcestershire sauce, for added savory flavor

Optional notes
If your brisket comes without a seasoning packet, add a little extra coriander and one or two more cloves.
You can swap part of the Guinness for beef broth if you prefer a lighter stout flavor.

How To Make It

Prepare the cooking liquid.
Pour the Guinness into the slow cooker first. Add the brown sugar, beef bouillon, coriander, cloves, mustard powder, allspice and Worcestershire sauce.

If your corned beef includes a seasoning packet, sprinkle that in as well.

Stir slowly until the sugar dissolves and everything blends into a smooth, deep brown liquid.

This base will flavor the meat and vegetables as they cook.
Add the corned beef.
Place the brisket into the slow cooker with the fatty layer facing upward.

This helps the fat melt gently over the meat during the long cook, which keeps the brisket moist and tender.

Press it down lightly so it sits comfortably in the liquid without being fully submerged.
Season and start cooking.
Tuck the bay leaves around the meat.

Cover the slow cooker and cook on low for eight to ten hours.

You will know the brisket is ready when it feels soft enough to pull apart with a fork.
Add the vegetables partway through.
About two hours before serving, add the potatoes, carrots, cabbage and onions.

Try to position the potatoes and carrots closer to the liquid since they take a little longer to soften.

The cabbage can sit on top and will gently steam and absorb flavor as it cooks.

Cover again and continue cooking until the vegetables are fork tender.
Rest and slice the meat.
Once the brisket is fully tender, lift it onto a cutting board and let it rest for several minutes.

This helps the juices settle.

Slice the meat across the grain for neat slices or pull it apart with two forks for a softer texture.
Serve with the broth.
Spoon the warm vegetables onto plates and place slices of corned beef alongside.

Ladle a little of the Guinness broth over the top for extra flavor and moisture.