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Guinness Corned Beef and Cabbage

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.
5 from 1 vote


For the Corned Beef:

  • 1 flat or point cut corned beef brisket (3 to 4 pounds) rinsed, trimmed and package of seasoning discarded
  • 1 bottle (11.2 ounces) Guinness Extra Stout
  • 1 medium size onion peeled and chopped
  • 1 teaspoon ground black pepper
  • 1/4 cup real bacon bits
  • 6 small to medium size red potatoes

For the Cabbage:

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

For the Garnish:

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


  • 5 quart slow cooker (crockpot) or larger


For the Corned Beef:

  • Trim the fat off of the corned beef. 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 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 warm. 

For the Garnish:

  • 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.




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