Guinness Corned Beef and Cabbage
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
A dear friend of my mother’s gave her this recipe years ago. My family requests it for special occasions like St. Patrick’s Day.
Karin Brodbeck Red Hook, New York
Guinness Corned Beef and Cabbage Recipe
Guinness Corned Beef and Cabbage
2 lbs. red potatoes, quartered
1 lb. carrots, cut into 3 inch pieces
2 celery ribs, cut into 3 inch pieces
1 small onion, quartered
1 corned beef brisket with spice packet (3 to 3 ½ lbs.)
8 whole cloves
6 whole peppercorns
1 bay leaf
1 bottle (12 oz.) Guinness stout or reduced-sodium beef broth
½ small head cabbage, thinly sliced
Prepared horseradish
In a 6 quart slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save it for another use).
Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top.
Cook, covered, on low 8-10 hours or until the meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard cheesecloth with seasonings.
Cut corned beef diagonally across the grain into thin slices. Serve corned beef with vegetables and prepared horseradish.
(Recipe for Guinness Corned Beef and Cabbage was in Taste of Home, Family Time, Feb./Mar. 2014)
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