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March 12, 2023, 5:30 pm

Crockpot Corned Beef and Guinness recipe

The links in the post below may be affiliate links. Other links on this site may contain affiliate links to products, I may earn a small commission for posting and advertising their products. Read the full disclosure

Crockpot Corned Beef with Guinness recipeCheck out this recipe, and other Slow Cooker recipes, on my Slow Cookers Pinterest board

This post is from 2012 and I’m bringing it back just in case you’re looking for an easy Crockpot Corned Beef recipe for for St. Patrick’s Day! 

Crockpot Corned Beef and Guinness

I didn’t grow up eating corned beef – the first time I made it was a few years ago in the crockpot. This recipe for Corned Beef and Guinness in the crockpot is so incredibly easy and super delicious. I won’t pretend to be a corned beef expert – but this recipe sure seems to get the job done.

If you have other corned beef recipes or cooking methods – I’d love to hear from you, please leave a comment on this post!

Corned-Beef-Guiness-Slow-Cooker-Crockpot

Here’s how I made Crockpot Corned Beef and Guinness . . . 

INGREDIENTS

2.5 pound corned beef

12 ounces Guinness Stout beer

1/2 cup brown sugar

3 garlic cloves, finely chopped

One bay leaf

One onion, quartered

Two carrots, chopped

Horseradish dijon mustard when served

Corned-Beef-Guiness-slow-cooker

DIRECTIONS

1.) Rinse corned beef off well (I read this helps with saltiness, which I don’t care for, so I figured I’d give it a try). Pat dry.

2.) I trimmed off some of the fat. Since I’ve never made it before I didn’t want to trim off too much – since I’m guessing it’s going to help tenderize it a little, but it was fattier than I expected.

3.) Rub the beef with the seasoning packet that comes with the meat.

4.) Rub 1/2 cup brown sugar around meat – more or less sugar depending on what’s needed to cover the meat with a nice coating.

5.) Place in crockpot and pour one 12 ounce Guinness Stout beer around the meat. Add water until it reaches top of meat. Or  you can add two beers, but I didn’t want it to be too bitter – and Guinness isn’t cheap.

6.) Throw in your garlic and chopped onion. I added a couple carrots for extra flavor.

7.) Cook on low, for a LONG time – like you know, slow cooker style. 😉

8.) Bump your crockpot heat up to high and throw in potatoes and carrots about 90 minutes before you plan to serve. I quartered my potatoes so they would cook quickly.

9.) We ended up eating it with horseradish dijon mustard – yum!

We served the corned beef with the cooked vegetables but NO cabbage. I waited until the last minute and my local store was out of cabbage.

My husband kept saying “this is so good!” so he was certainly happy with it, which means we’ll be having it again in the future. I had a hard time with the fatty parts of the meat, but I think as a “tradition” this meal is definitely worth making again, super easy to make, extremely frugal.

I’d love to hear from you – will you be making Corned Beef? What is your favorite way to make it?

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March 12, 2023
Related topics:
Beef Entrees Recipes Slow Cooker
Written by
Heather

Reader Interactions

Comments

  1. Dee says

    December 22, 2018 at 8:38 am

    I usually cook mine with apple cider vinegar. Using Guinness is a nice switch. I prefer mine to have the fat crisped up so when it’s done cooking I pat the fat side dry with paper towels and put under a hot broiler for 6-7 minutes. YUM!

    Reply
  2. Shawna says

    March 18, 2013 at 8:18 am

    Made this yesterday and it was DELISH. Followed your reciped exactly except for using a can of beef broth before adding water to top. Thank you for the great, easy recipe. It would be wonderful if you had printer-friendly links for your recipes.

    Reply
  3. Heather says

    March 5, 2013 at 4:25 pm

    Sounds lovely! Does the alcohol cook out of the beer as it is cooking in the crockpot? I wonder if you fed this to your children because we have a little on in our house too?

    Reply
    • Joy says

      March 14, 2014 at 5:01 pm

      Alcohol does cook out

      Reply
  4. dave says

    March 18, 2012 at 12:53 pm

    Made previous colcannon potatoes yesterday. Beef is going on 7 hours. It’s almost time to feast. Inglehoffer mustard is in order.

    Reply
  5. KimD says

    March 17, 2012 at 3:19 am

    That turned out really nice, YUM! If you let your corned beef cool down it is much easier to slice. I usually let it get cold in the fridge, slice it, then warm it up in the oven before I serve it up. So glad you decided to give it a try!

    Reply
  6. Jean says

    March 16, 2012 at 8:23 pm

    I’ve been making this a long time. I originally didn’t like it and wondered what all the fuss was about; I know now, that because I didn’t slow cook it, it turned out tough. I don’t like the veggies as much cooked totally immersed in water. I either put the beef and veggies in the crockpot and add a small amount of water(maybe an inch, just enough to keep from burning. Plus the crockpot will create more liquid as it cooks)and then finish them off in the oven (at least with the veggies I always do) or just do the same thing with all of them in the oven. Have never used brown sugar or beer and have never trimmed the fat. Might have to shake it up and try this. 🙂

    Reply
    • Heather says

      March 17, 2012 at 6:33 am

      Jean – That sounds like a great way to make the veggies, i’ll have to give that a try next time.

      Reply
  7. Patrice says

    March 16, 2012 at 8:02 pm

    Yes, corned beef and cabbage (with potatoes and carrots) is a tradition in our household. I usually make it several times throughout the year. We all love it. I don’t usually slice it–just let it fall apart with a fork.

    Reply
    • Heather says

      March 16, 2012 at 8:03 pm

      I was wondering because it was really hard to slice, it was falling apart like crazy. So do you kinda just shred it and serve it that way? How do you make your cabbage?

      Reply
      • Patrice says

        March 17, 2012 at 9:13 am

        Yes, I shred it in medium-sized pieces. Cabbage goes on top for the last 30-40 minutes, maybe less.

        Reply
  8. MGoin says

    March 16, 2012 at 1:17 pm

    For the potatoes we always do a dish called Colcannon – its an Irish dish that incorporates potatoes, cabbage, butter and BACON!! Super delish! The recipe I use is from Food Network http://www.foodnetwork.com/recipes/tylers-ultimate/colcannon-recipe/index.html
    Try it, I promise you won’t be disappointed!

    Reply
  9. KimD says

    March 16, 2012 at 11:30 am

    I make corned beef and cabbage with brown bread every year for St. paddy’s day. I grew up with the veggies simmering in the corned beef juice, tasty but got mushy fast. I now roast my veggies and the taste and texture are fantastic. I also finish my corned beef in the oven with a horseradish mustard and brown sugar glaze.
    Be sure to cut against the grain and cut thin. Enjoy your corned beef! 🙂 Leftovers make an awesome ruben!

    Reply
  10. Grace says

    March 16, 2012 at 10:35 am

    Usually make corned beef quite a bit this time of year as it is on sale. I have always cooked it in the crock pot covered with water and the spice packet in the water. Cook it all day on low.
    It is so tender and yummy! Serve it with Yukon Gold Potatoes and cooked cabbage. Great dinner!!

    Reply
  11. Annie says

    March 16, 2012 at 9:29 am

    Ok I’m not sure I’ve ever had corned beef – what does it taste like?

    Reply
    • Heather says

      March 16, 2012 at 9:56 am

      Annie – I have no idea! 🙂 I’ve never eaten it before or cooked it. I’ll find out tonight. Maybe someone else can comment and let us know.

      Reply
      • Mary says

        March 16, 2012 at 10:17 am

        To me it always tastes a little like pastrami.

        Reply
        • Tracy says

          March 16, 2012 at 7:56 pm

          Pastrami is smoked corned beef

          Reply
          • Heather says

            March 16, 2012 at 7:57 pm

            I had no idea! I’m learning all kinds of things today.

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