Irish corned beef and cabbage prepared in the traditional manner in a slow cooker that tastes as delicious as it looks. For individuals who desire them in their diets, sweet potatoes are added.
| Prep Time: | 30 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 30 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 ½ (12 fluid ounce) cans or bottles Irish stout beer (such as Guinness®), divided
- 1 (4 pound) corned beef brisket
- 1 ½ cups brown sugar
- 3 sweet potatoes, cut into chunks
- 1 head cabbage, cored and coarsely chopped
- 2 large sweet onions, chopped
- 6 large carrots, chopped
- 3 red potatoes, cut into chunks
Instructions
- Pour 1 bottle Irish stout beer into a slow cooker.
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- Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer.
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- Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.
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- Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar.
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- Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.
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- Serve hot and enjoy!
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- Cook’s note:
- Discard corned beef brisket spice packet or save for another use.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 5 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 639 mg |
| Sugars | 21 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Best ever corned beef!! Tender, delicious. I loved the combo of sweet potatoes and regular red potatoes, along with onions and carrots. I cooked the cabbage separately to make sure it wasn’t mushy. My guests LOVED the meal. Many compliments flew my way. This is going to be served often .. not just on St. Patrick’s Day!!
Overall too sweet. It all tasted weird. Brown sugar and corned beef didn’t work for me.
I was really excited to try this, based on the reviews. I andded the potatoes and carrots for a few hours and then checked them, they were already soft, so I removed them, and added the cabbage two hours before serving. Unfortunately the sweetness the meat took on from the brown sugar ruined the dish for me. It was very tender, and I made myself eat two thin slices before giving up. The veggies were also sweet, but I’ll be able to eat the leftovers of those at least. If one of the things you like about corned beef is the salty taste, this recipe isn’t for you.
The corned beef was good and tender. Thank goodness it didn’t absorb the sweetness from the brown sugar. The vegetables and broth were just too sweet to eat.
I have made this recipe for probably more than 5 years now…. Every year in St Patty’s Day. It’s now expected and my husband even tells all his friends about the awesome corned beef and cabbage his wife makes. I thought it only right to write a review and recommend this recipe to others! I don’t do sweet potatoes (as they’re not a favorite of ours) and I kind of just dump in whatever ratio of other ingredients work for our taste, but it phenomenal every time! I’ve even used other beers as needed. It literally is great every time! I’m an avid crock pot user, so having this recipe in my arsenal make life so easy. Thank you for sharing your recipe!
Followed it exactly….LOVED IT!!! I’ll be making this over and over again.
It wasn’t something I’d eat all the time. I would probably just eat the meat alone and cook the veggies separately. Wasn’t a fan of it. Kids didn’t like it.
excellent taste. everyone ate it.
I cooked the Corned Beef in the slow cooker and about 45mins before it was done I took some of the liquid from the slow cooker and added it to water and cooked the cabbage, carrots, and potatoes. It turned out great served with spicy mustard!
It was fantastic I had never used brown sugar on corned beef before, and had always put the veggies on the bottom but putting them on top they cooked up perfectly this will be my go to recipe from here on out!
No changes what so ever! It was the BEST corned beef ever to come out of my kitchen. I make corned beef and cabbage every year and decided I would try this. I do not understand the “bitter” comments. Did they not use the brown sugar, did they use to much stout beer? I used 1 bottle of Guinness Stout ( I don’t like beer!), used half in the crock pot as stated and the rest over the top of the veggies. I used both sweet and russet potatoes coarsely chopped the cabbage, half a large yellow onion and used a 1/2 bag of baby carrots. BEST EVER! Follow the recipe and you will not be disappointed. Make changes and you change the way it turns out.
I will keep this recipe forever. It was so simple to do. I put it in the slow cooker in the morning, was gone all day and had company for dinner. I did add the veggies at a couple hours from finish time and the cabbage wedges an hour out. The only change I would make is to use less brown sugar. It calls for 1.5 cups and I would use 3/4 cups. DELICIOUS!!!!
This was the best corned beef I’ve ever made!! Next time though I will use less stout as the recipe made alot juice!! My husband typically hates it when I make corned beef but he actually loved this and told me not to lose this recipe.
I used Guinness as called for but reduced the brown sugar to 3/4 cup. We prefer the potatoes and cabbage cooked separately and this year I roasted new potatoes and braised the cabbage with a little of the cooking liquid from the Crock.
This was the BEST corned beef that I have ever had. I just made a couple of tweaks, which I’d recommend. First, there is no way to get all of the ingredients into a standard slow cooker, so I just boiled the cabbage on the stovetop about 20 minutes before we were ready to eat and made everything else in the slow cooker. There are some great recipes available for a good boiled cabbage. Second, DON’T discard the spice pack. Just mix it with the brown sugar before rubbing the meat. The combination of the together made the meat taste AMAZING. Lastly, like others, I skipped the stout. I like beer but am not a fan of it in recipes. Instead, I substituted a quart of low sodium beef broth. (You can even cut this back almost in half and use the rest to boil the cabbage later.) Enjoy!
Disappointed. More of a stew, and it just became a big mush. Back to the old traditional way for me.
Great recipe. Very easy! We used regular red potatoes which were perfect in this recipe. Will definitely keep this one in the rotation!
This turned out amazingly delicious! My husband said it tasted like the best Prime Rib he’s ever eaten! High praise indeed. I did have to change a couple of things, but not significantly. I discovered that my brown sugar was a large ROCK, so was unable to actually rub it all over the brisket. Rather, I had to chip off a lump and dissolve it in the stout (I did use Guiness). I slow-cooked it overnight, took it out and let it cool and sliced it. Put it in the fridge until dinner. I THEN cooked the veggies – I don’t like them mushy – in my instant pot in the broth from the corned beef. It was SO GOOD! St. Patrick would have DROOLED over it! Thanks for a great recipe!
I used a lager instead of stout. 2 tbsp REAL Maple Syrup instead of brown sugar No sweet potatoes. And added the caroway packet that comes with most corned beef. Yummy! The sweetness was barely there and helped tenderize the meat. FYI, 8 hours in the crockpot and the meat falls apart…
It came out very good and is a “keeper”. I followed the recipe but did take a few suggestions below – I added the spice back with the 1st half of bottle of Guinness and also spiced out the adding of the Veges. I put the white potatoes and carrots in during the last 3 1/2 hours and added the cabbage and sweet potatoes during the last 2 1/2. They all came out perfect- not mushy at all.
I’ve been making corned beef and cabbage a lot of years! This is by far the best the I’ve ever made! Not a big fan of the stout beer! So that’s why I never really made it with it! BUT OMG! Make! It! You won’t regret it! Delicious! My new way to make from now on!