Corned Beef and Cabbage is the token St. Patrick’s Day dish, made by most just once a year. I gotta say, I don’t know why we limit ourselves because I could eat this dish just as regularly as any other staple.
I made Corned Beef and Cabbage for the first time after moving here to Grand Cayman. Each year my family goes to my grandparent’s house to celebrate the holiday, so I’d never been in a position where I had to prepare it. Kind of like Thanksgiving – I’d never had to prepare my own until moving away from home, and now we’ve done it three times and have even hosted guests.
If you don’t know by now… I LOVE using the crock pot so I obviously had to use it for this recipe. There’s just something so satisfying about dumping your ingredients in and just forgetting about it, which is exactly what I did with this recipe, allowing me to focus on other important things like my green and fun Cool Gin and Cucumber Cocktail (super fun for St. Patrick’s Day, too). That said, if you don’t know how to cook corned beef, do it in a crock pot!
I was hesitant to call this Guinness Corned Beef and Cabbage because I didn’t want to turn away people who aren’t a fan of beer. Yes, an entire can of Guinness is used in this recipe but NO, it does not taste like beer! The sight of “Guinness” in the title could lead to misunderstanding, and thus, many corned beef and cabbage lovers missing out on the best St. Patrick’s Day dish they’ve ever tasted. We don’t want that, do we?
The dry stout coupled with the ridiculously delicious juices from the beef make for a seriously to-die-for flavor all around. Add the spices and veggies and basically you’re drooling. Forget about dry St. Patrick’s Day corned beef, and say hello to juicy goodness.
Slow Cooker Corned Beef and Cabbage
1 corned beef brisket, plus seasonings
1 440ml can Guinness
3 cups water
2 large carrots, peeled and sliced
2 stalks celery, sliced
1 medium white onion, cut into sixths (bite-sized pieces)
1 cup baby red potatoes, halved
1 cup baby golden potatoes
1 tsp whole cloves
1 tsp peppercorns
1 tsp allspice
1 head cabbage, cut into wedges
- Prepare your vegetables; cut the carrots and celery into slices, cut the onion into bite-sized pieces, halve the baby red potatoes, and cut the cabbage into wedges. Set the cabbage aside.
- Place the carrots, celery, onions and potatoes in the bottom of your slow cooker. Put the beef on top of the vegetables, fat side down.
- Pour in the water, followed by the Guinness, being sure to partially submerge the brisket.
- Top with spices, cover and cook on high for 6-7 hours.
- Add half of the cabbage to the slow cooker, cover and cook for another 1-2 hours.
- Remove the brisket from the slow cooker to make space for the additional cabbage. Add and cook on low heat for about an hour.