Slow Cooker Corned Beef & Cabbage (with Guinness)
There’s just something about coming home to a slow cooker meal that’s been doing its thing all day… and on St. Patrick’s Day, the obvious choice is corned beef & cabbage… duh!
This is one of those recipes I threw together in the middle of a busy morning—coffee in hand, running out the door—but still wanted something that felt festive and intentional. So into the crockpot went a simple corned beef, a can of Guinness (because obviously), and a few cozy staples.
Fast forward 8–10 hours later, and your house smells unreal, the beef is fall-apart tender, and dinner basically made itself.
This is low effort, high reward… aka exactly how I like to cook.
Why You’ll Love This
- Minimal prep before a busy day
- Slow cooks into super tender, flavorful beef
- Feels festive without being complicated
- The Guinness adds a deep, rich flavor (don’t skip it)
Ingredients
- 1 flat cut corned beef (with seasoning packet)
- 1/8 cup brown sugar
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 yellow onion, quartered
- 1 (16 oz) can Guinness
- Cabbage, cut into wedges (added later)
- Optional: carrots & potatoes
Instructions
Step 1: Load the Crockpot
Place your corned beef into the slow cooker, fat side up.
Sprinkle the brown sugar evenly over the top, then add the seasoning packet that came with the corned beef.
Add in the black peppercorns, bay leaves, and quartered onion.
Pour the Guinness around the beef.
Step 2: Slow Cook
Cover and cook on low for 8–10 hours.
Go live your life. Run errands. Go to work. Let the crockpot handle it.
Step 3: Add the Veggies
About 1–2 hours before serving, add your cabbage wedges (and carrots/potatoes if using).
Let everything cook until the cabbage is tender but not mushy.
Step 4: Slice & Serve
Remove the corned beef and let it rest for a few minutes, then slice against the grain.
Serve with the cabbage, onions, and a little of the cooking liquid spooned over the top.
Notes
- Flat cut vs point cut: I used flat cut because it slices nicely, but point cut will be a little fattier and more tender.
- Don’t skip the Guinness: It adds a rich depth without making it taste “beer-y.”
- Add veggies later: If you put cabbage in too early, it’ll get super soft.
- Sweet + savory combo: The brown sugar balances the saltiness of the corned beef perfectly.
Kitchen Tool I Love:
If you don’t already have a reliable slow cooker, this is the one I use and swear by → crockpot link. It’s the Beautiful line by Drew Barrymore and stunning !!
Slow Cooker Corned Beef & Cabbage with Guinness
Equipment
- 1 slow cooker
Ingredients
- 1 flat cut corned beef (with seasoning packet)
- 1/8 cup brown sugar
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 yellow onion quartered
- 1 16 oz can Guinness
- 1 head cabbage cut into wedges
- 2 large carrots quartered
- 4 gold potatoes quartered
Instructions
- Load the crockpot: Place the corned beef in the slow cooker, fat side up. Sprinkle the brown sugar over the top, then add the seasoning packet.
- Add flavor: Add the black peppercorns, bay leaves, and quartered onion. Pour the Guinness around the beef.
- Slow cook: Cover and cook on low for 8–10 hours.
- Add veggies: About 1–2 hours before serving, add the carrots and potatoes. About 30 minutes before serving, add cabbage.
- Slice and serve: Remove the corned beef, let it rest, then slice against the grain. Serve with veggies and spoon some of the cooking liquid over the top.
Notes
- I like using flat cut because it slices nicely, but point cut works too if you want something a little more tender and fatty.
- Don’t skip the Guinness — it adds a deep, rich flavor without tasting overly like beer.
- Add the cabbage later so it doesn’t get too soft.
- The brown sugar balances out the saltiness of the corned beef perfectly.
I don’t cook in a crockpot a ton, but when I do the recipes are worth it. Here’s a link to my crockpot Birria recipe that we LOVE in my house.