guinness corned beef
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5 from 1 vote

Guinness Corned Beef and Cabbage

Guinness Corned Beef and Cabbage is an easy and tasty way to prepare this traditional St. Patricks Day Recipe. All you need is a brisket of beef, some guinness beer, fresh vegetables and a little bit of brown sugar. After a few hours in the oven, crock pot, or slow cooker, the results are tender, moist, and out of control delicious!
Course: Main Course, meat
Cuisine: American, irish
Keyword: cabbage, carrots, corned beef, slow cooker, st patricks day, steam pot


  • 3.5 brisket plus the seasoning package the comes with it
  • 1/2 cup brown sugar
  • 2 guinness beers room temp
  • water enough to come up to the top of the brisket
  • 2 cups small yellow potatoes
  • 1 yellow onion roughly chopped
  • 1 small head cabbage cut into small wedges
  • 5 carrots, peeled and roughly chopped
  • salt and pepper



  • Preheat oven to 350F degrees.
  • Rinse brisket and place in a large dutch oven. Top the brisket with the seasoning packet and the brown sugar.
  • Pour the guinness beer around the sides of the brisket then add enough water to the pot that it comes up to the top of the brisket.
  • Place the lid on and bake in the oven for 2.5 hours.
  • Take the dutch oven out of the oven and carefully remove the lid.
  • Submerge cabbage around the brisket then add the potatoes, onions and carrots on top. Sprinkle with a little bit of salt and pepper and place the lid back on.
  • Put the dutch oven back in the oven for 1.5 hours.


  • First, just rinse and pat dry your corned beef and place it in your slow cooker. Pour the seasoning packet and the brown sugar on top of it. If you don't have one, scroll down to get the recipe to make your own.
  • Now Pour the Guinness around the brisket. Depending on the size of your crockpot, you might need 2 Guinness Beers. You'll just want to add a little water so that the liquid comes up to the top of the brisket.
  • Next, seal the lid on the crockpot and turn it on high and cook for 6 hours.
  • After 6 hours is up, take the lid off and add the vegetables with a sprinkle of salt and pepper. Push the vegetables down into the liquid so they're submerged then put the lid back on.
  • Cook for another 2 hours on high heat until the vegetables are tender.¬†
  • After that, remove it from the oven and let it rest with the lid on for at least 30 minutes.¬†Before serving, cut the brisket against the grain and sprinkle with coarse flaky salt.