Guinness Corned Beef and Cabbage

A classic Irish dish, this Guinness Corned Beef and Cabbage features tender, slow-braised corned beef, simmered in rich Guinness stout and beef broth, then served with buttery cabbage, carrots, and baby potatoes. Perfect for St. Patrick’s Day or a cozy winter meal, this hearty dish is full of deep, savory flavors.

Why You’ll Love This Recipe

• Ultra-Tender Corned Beef – Slow-cooked until perfectly fork-tender.
• Deep, Rich Flavor – Guinness stout adds a robust depth to the broth.
• One-Pot Meal – Easy to prepare with minimal cleanup.
• Perfect for Celebrations – A festive dish for St. Patrick’s Day or any Irish-themed gathering.
• Customizable Cooking Methods – Can be made in a slow cooker, stovetop, or even in the oven.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Corned Beef:

• 3-4 lb corned beef brisket (with spice packet)
• 1 bottle (12 oz) Guinness stout beer
• 4 cups beef broth
• 1 large onion, quartered
• 3 garlic cloves, smashed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds

For the Vegetables:

• 1 small head cabbage, cut into wedges
• 4 large carrots, peeled and chopped
• 1 ½ lbs baby potatoes
• 2 tablespoons unsalted butter
• Salt and pepper to taste

Directions

Prepare the Brisket:

1. Rinse the corned beef under cold water and pat dry to remove excess brine.
2. Place the brisket in a large pot or slow cooker.

Add Liquids and Spices:

3. Pour Guinness stout and beef broth over the brisket.
4. Add onion, garlic, bay leaves, peppercorns, mustard seeds, and the included spice packet from the corned beef.

Cook the Corned Beef:

Slow Cooker Method:
5. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the beef is fork-tender.

Stovetop Method:
6. Bring the liquid to a simmer over medium-high heat, then reduce to low.
7. Cover and cook for about 3 hours, or until the brisket is tender.

Add the Vegetables:

8. During the last 1.5 hours of cooking, add the potatoes and carrots to the pot.
9. In the final 30 minutes, add the cabbage wedges.

Finish and Serve:

10. Remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain.
11. Toss the cooked vegetables with butter, salt, and pepper.
12. Serve the sliced corned beef alongside the vegetables with mustard or horseradish sauce.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 8 hours (slow cooker) / 3 hours (stovetop)
• Total Time: 8 hours 15 minutes
• Servings: 6
• Calories: 550 kcal per serving

Variations

• Oven-Braised Version – Place the brisket in a Dutch oven, add the broth, Guinness, and spices, then cover and bake at 300°F (150°C) for 3-4 hours. Add vegetables in the last hour.
• Spiced Honey Glaze – Brush the cooked brisket with a mix of honey, Dijon mustard, and brown sugar and broil for 5 minutes for a caramelized finish.
• Smoky Twist – Add a touch of smoked paprika or liquid smoke to enhance the deep, rich flavors.
• Garlic Butter Vegetables – Toss the cooked vegetables with garlic butter instead of plain butter for extra flavor.
• Beer-Free Alternative – Replace Guinness with extra beef broth or apple cider for a non-alcoholic version.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze cooked corned beef (wrapped tightly) for up to 3 months. Thaw overnight before reheating.
• Reheating: Warm slices of corned beef in a covered skillet with broth over low heat for 5-10 minutes to keep it moist.

FAQs

Can I make this without Guinness?

Yes! Replace the Guinness stout with extra beef broth or apple cider for a different but equally delicious flavor.

Why do I need to rinse the corned beef?

Rinsing removes excess brine, preventing the dish from becoming too salty.

How do I keep my corned beef from getting tough?

Cook it low and slow to allow the connective tissues to break down, resulting in tender, juicy meat.

What’s the best way to slice corned beef?

Slice against the grain for the most tender texture.

Can I use a different type of beer?

Yes! A stout or dark lager works best, but you can also use an amber ale or brown ale.

Can I make this in an Instant Pot?

Yes! Pressure cook the corned beef on HIGH for 90 minutes, then quick-release. Add vegetables and pressure cook for an additional 5 minutes.

What should I serve with corned beef and cabbage?

It pairs well with Irish soda bread, horseradish sauce, grainy mustard, or a side of mashed potatoes.

Why did my corned beef turn gray?

Corned beef without nitrates (like salt-cured or natural versions) may turn gray instead of pink. It’s still safe to eat!

What can I do with leftovers?

Use leftovers in corned beef sandwiches, hash, or Reuben sandwiches.

Can I cook this in advance?

Yes! Corned beef tastes even better the next day. Store it in the broth to keep it moist and reheat before serving.

Conclusion

This Guinness Corned Beef and Cabbage is a hearty and flavorful Irish-inspired dish, perfect for St. Patrick’s Day or a comforting winter meal. The slow-braised corned beef, paired with buttery cabbage, tender potatoes, and sweet carrots, makes for a classic one-pot meal that’s simple yet deeply satisfying. Whether served fresh or as leftovers, this dish is sure to become a favorite!