Slow Cooker Guinness Corned Beef and Cabbage

This slow cooked tender corned beef made with Guinness Extra Stout, bacon, potatoes and cabbage makes the perfect one-pot meal.

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.

It’s especially nice when corned beef is on sale which is typically the case around St. Patrick’s day.  Generally the “point cut” is the cut of corned beef that’s on sale or the one that has the cheapest price (when compared to the “flat cut”).  

There are two cuts of corned beef brisket that are commonly available in the grocery store, the “point cut” and the “flat cut”.  A “whole” corned beef brisket may also be available which includes both the point and the flat cuts of meat.

Here are some noteworthy differences between the point cut and the flat cut:

• The point cut is the thicker end of the brisket and generally has more marbling (fat) and as a result may be juicier and may have more flavor.
• The flat cut is generally leaner and is easier to slice uniformly.

Most often I’ll get the point-cut because it’s the cheapest 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).

And when the packages of corned beef are see-through I’ll pick the one that has the least amount of fat on it.  It’s so disappointing when opening up a package of corned beef brisket (that wasn’t see-through) and there’s a big hunk of thick fat on it.

Inside the package of corned beef there’s usually a packet of pickling spices.  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 pieces of cooked bacon bits and Guinness stout which gives it a wonderful rich flavor.

And if there are any leftovers, here are two delicious recipes to make with them…”Corned Beef and Slaw Sandwich” and “Corned Beef Taquitos with Homemade Avocado Sauce”

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 top; optional for garnish).

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Corned Beef:

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 7 hours or until the meat is tender.

For the Cabbage:

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 warm…

…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.

Thank you for stopping by CCC!

More Corned Beef Recipes You May Like:

Homemade Corned Beef by David Lebovitz

Whiskey Glazed Corned Beef by Noble Pig

Marmalade Glazed Corned Beef by the Reluctant Entertainer

Glazed Corned Beef by Gimme some Oven

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Print Recipe

Slow Cooker Guinness Corned Beef and Cabbage

This slow cooked tender corned beef made with Guinness Extra Stout, bacon, potatoes and cabbage makes the perfect one-pot meal!

Course Main Course

Cuisine American

Keyword Corned Beef, Slow Cooker Corned Beef

Prep Time 10 minutes

Cook Time 7 hours

Total Time 7 hours 10 minutes

Servings 4

Author [email protected]

Ingredients

For the Corned Beef:

• 1 corned beef brisket 3 to 4 pounds, flat or point cut; 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
• ¼ cup real bacon bits
• 6 red potatoes small to medium size

For the Cabbage:

• 1 head of cabbage core removed and quartered
• 2 pinches of ground black pepper for the cabbage

For the Garnish:

• 2  teaspoons real bacon bits for garnish
• 3 green onions (just the green part) chopped (for garnish) (or chopped chives)

Instructions

For the Corned Beef:

1. Rinse the corned beef and trim off the fat. Sprinkle pepper on all sides of the meat. Set aside for a moment. 

2. 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. 

3. Add the potatoes to the pot along the sides of the meat and cover with the lid.  Cook on the low setting for 7 hours or until the meat is tender.

For the Cabbage:

1. 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. 

2. Let cook for the remaining time. Serve while warm. 

For the Garnish:

1. In the serving dish, cut the potatoes, ladle some liquid from the pot over the meat, potatoes and cabbage. 
2. Top the potatoes and cabbage with butter and bacon bits. Garnish with chopped green onion (just the green part) or chives.

Recipe Video

Recipe Notes

TIPS

There are two cuts of corned beef brisket that are commonly available in the grocery store, the "point cut" and the "flat cut".  A "whole" corned beef brisket may also be available which includes both the point and the flat cuts of meat.

Here are some noteworthy differences between the point cut and the flat cut:

• The point cut is the thicker end of the brisket and generally has more marbling (fat) and as a result may be juicier and may have more flavor.
• The flat cut is generally leaner and is easier to slice uniformly.

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