Corned Beef and Cabbage with Guinness Crock Pot Recipe

Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Servings: 6
Calories: 520
Description

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
  • 4 pounds corned beef brisket, include the seasoning packet if yours has one
  • 24 oz Guinness stout, two 12 oz bottles, gives the broth a deep flavor
  • 1 small head green cabbage, cut into thick wedges
  • 1.5 pounds baby red potatoes, halved or left whole if very small
  • 4 medium carrots, chopped into chunky pieces
  • 2 medium yellow onions, sliced into thick rounds
  • 1/3 cup brown sugar, lightly packed, about 70 g
  • 2 teaspoons beef bouillon paste, such as beef base
  • 1 teaspoon ground coriander
  • 1 teaspoon whole cloves
  • 1/2 teaspoon mustard powder
  • 1/8 teaspoon ground allspice
  • 2 dried bay leaves
  • A few small splashes Worcestershire sauce
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.

Keywords: crockpot
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