Slow Cooker Guinness Corned Beef and Cabbage
This one-pot corned beef, cabbage and potatoes recipe takes less than 10 minutes to assemble and then the slow cooker does the rest of the work.
And the added bonus is that corned beef is often on sale this time of year.
Generally it’s the point-cut that’s on sale or has the cheapest price (when compared to the flat-cut).
I’ll get the point-cut if it’s the only one on sale but I dig through the packages to see which one is the most evenly cut (doesn’t have one end that’s much thicker and more pointed than the other).
The flat-cut may be on the leaner side so if that’s on sale, even better.
This corned beef is cooked in Guinness stout which gives it a wonderful rich flavor.
Having once bitten into a big piece of something pickling spice related, I’m personally not too keen on it.
So instead of pickling spices, or the spices that come in the corned beef package, this corned beef is seasoned with real bits of bacon. yum.
Let’s check out the ingredients.
Corned beef brisket, Guinness extra stout, real bacon bits, onion, red potatoes, cabbage, pepper and chopped chives or green onions (just the green part) (optional for garnish).
Here’s how to make it.
Rinse the corned beef and trim off the fat.
Then,
sprinkle pepper on all sides of the meat.
Set aside for just a moment.
In the slow cooker pot,
add half of the bottle of stout.
Next,
in the pot, add all but a quarter of the onions, reserving some for the top of the corned beef…
…add the corned beef…
…the rest of the stout….
…top with bits of real bacon, and
the remaining onions.
Add the potatoes along the sides of the meat…
…and cover with the lid.
Cook on the low setting for a total of 6 to 7 hours or until the meat is tender.
After the meat and potatoes have cooked for 4-1/2 hours…
add the quarters of cabbage to the pot, sprinkle a bit of pepper on them, and cover with the lid.
Let cook for the remaining time.
Serve while hot…
…in the serving dish, cut the potatoes, ladle some liquid from the pot over the meat, potatoes and cabbage.
Top the potatoes and cabbage with butter and bacon bits.
Garnish with chives or chopped green onion (just the green part)…
…and dig in. yum.
More on Corned Beef:
Corned Beef and Cabbage Soup by Skinny Taste
Homemade Corned Beef by David Lebovitz
Pressure Cooker Corned Beef with Horseradish Sauce by Kalyn’s Kitchen
Apricot Mustard Glazed Corned Beef by For the Love of Cooking
Whiskey Glazed Corned Beef by Noble Pig
Marmalade Glazed Corned Beef by the Reluctant Entertainer
Glazed Corned Beef by Gimme some Oven
For more recipes check out the Food Blog Search
Slow Cooker Guinness Corned Beef and Cabbage
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 6 to 7 hours (or until tender)
Total Time: 7 hours 10 minutes
Ingredients:
1 corned beef brisket (3 to 4 pounds, flat or point cut; flat cut preferred), rinsed, trimmed and package of seasoning discarded
1 bottle (11.2 ounces) Guinness Extra Stout
1 onion (medium size), chopped
1 teaspoon ground black pepper (for the meat)
¼ cup real bacon bits (for the meat)
6 red potatoes (small to medium size)
1 head of cabbage, core removed and quartered
2 pinches of ground black pepper (for the cabbage)
2 teaspoons real bacon bits (for garnish)
3 green onions, (just the green part) chopped (for garnish) (or chopped chives)
Directions:
Rinse the corned beef and trim off the fat. Sprinkle pepper on all sides of the meat. Set aside for a moment. In a slow cooker pot, add half of the bottle of stout. Add all but a quarter of the onions in the pot, reserving some to put on top of the meat. Add the meat to the pot and the remaining stout. Top the meat with the bacon and remaining onion. Add the potatoes to the pot along the sides of the meat and cover with the lid. Cook on the low setting for a total of 6 to 7 hours or until the meat is tender; after the meat and potatoes have cooked for 4-1/2 hours, add the quarters of cabbage to the pot, sprinkle a bit of pepper on them, and cover with the lid. Let cook for the remaining time. Serve while hot. In the serving dish, cut the potatoes, ladle some liquid from the pot over the meat, potatoes and cabbage. Top the potatoes and cabbage with butter and bacon bits. Garnish with chopped green onion (just the green part) or chives.
Isn’t it weird how we (or I, anyway) don’t crave corned beef and cabbage any time of the year other than March? But once I start seeing green, this is alllll I want! This recipe looks perfect- can’t wait to dig in!
Hi Karly, I was thinking the very same thing when I was writing this post; why do I only crave this meal once a year. And I get so excited when it’s that time of year to make it. Thank you so much for your comment and stopping by. Happy St. Patrick’s Day!
Looks yummy! Can it be cooked on high for about half the time instead of low?
Hi Lisa, yes it sure can. Just watch that there is enough liquid in the slow cooker pot; if the liquid gets low just add some water. Thank you for stopping by!