Guinness Corned Beef with Cabbage in a Crock Pot


As much as I enjoy corned Beef I have to unfortunately say really .. I mostly only make it around St. Patrick’s Day. Sad and cliche …but true. I have neighbors who are Irish and they mentioned making corned beef, and they said “make sure you use Guinness.”  Why I had never thought of using it is beyond me. It is one of my favorite beers…. and although it tastes different in Ireland it’s still good enough here. Then I recived an e-mail the very next day from a cooking blog I follow and she said “dont forget the Guinness” … so it was destiny … I tried it , really liked the flavor it added and I have to say it’s the only way I will cook it from now on…….


3-5lb Corned Beef w/ pickling spices

2 cans of Guinness Draught  (do not use Stout it is too bitter)

4 tbsp of Dark Brown Sugar

1 small head of cabbage

1 bag baby carrots

1 medium sweet onion

5-6 red potatoes

a few pats of butter


Turn on the crock pot to the 6 or 8hr setting.

Save 1 cup of Guinness and set aside.

Pour the rest of the Guinness into the bottom (if using a 3lb beef just use one can and 2 tbps sugar, if using 4lb or over use the full recipe)

Add Dark Brown Sugar and mix well.

Now add the small pack of pickling spices that usually come with the Corned Beef, or add 1 1/2 tsp of your own if it did not accompany the beef.

Wedge the cabbage in 4 quarters and lay in the bottom.

Cut Potatoes in large chunks or halves and add to bottom with cabbage .

Lay corned beef on top of the cabbage and potatoes, pour the reserved cup of Guinness on the Corned Beef.

Add the small bag of baby carrots around the beef, and top with a few pats of butter.

Put the lid on and never take it off until your ready to eat … enjoy !

I also want to add that it is even better the next day 🙂


(Corned Beef) Beef Brisket and Cabbage …. in a Crock Pot

So every once in awhile I get tired of cooking and eating the same damn things over and over. I hadn’t made a brisket in quite some time, so I thought it sounded good. That delicious pink meat with those mouth watering veggies….. yum. The Irish love to make this all the time,  the Americans  seem to only make it around St. Patty’s day. (guilty) But I sometimes will make it when I remember how good it is, and how easy it is to make. Here is  my easy crock pot recipe ……..


  • Between 5-7 lb Brisket
  • 2 cups of water
  • 5-6 carrots
  • 3-4 big potatoes
  • 1 medium onion
  • 1 small head of cabbage
  • 3 tbsp of butter
  • salt and pepper


  1. Set the crock pot to High if you want it done in 5-6hrs, or low if you want it ready in 8-10hrs.
  2. Poor the water in the bottom, and add inch chopped carrots.
  3. If the brisket has the small pickling spice pack then add half of that now.
  4. Place the brisket on top of the carrots. (I had to cut my brisket in half to fit in my pot)
  5. Cut up the potatoes in nice big chunks and add around the brisket
  6. Chop up the onion and scatter on top
  7. Cut the cabbage into 5-6 big wedges and place on top.
  8. Now salt and pepper a little, throw the butter pats on top and if you have the spice pack sprinkle the last half on now.
  9. Close the lid and forget about it until its time to eat ….. Enjoy !!!!