This Slow Cooker Corned Beef and Cabbage recipe is made extra rich with the addition of Guinness Stout. If you don't want to use beer, you can use chicken broth. Just remember to omit the sugar since it’s meant to counteract the bitterness of the Guinness Stout.
Cover corned beef brisket with mustard and brown sugar. Place in a large Crock Pot or slow cooker.
Arrange carrots, parsnips, baby onions and potatoes around brisket and cover with the Guinness Stout.
Heat everything, covered, on low for 8-10 hours. During the 9th or last hour of cooking, add the cabbage wedges and allow to soften to your desired texture.
If using Guinness, give it a taste with a spoon and add a bit more brown sugar if it seems bitter. But the flavors will mellow.
When ready to serve, remove corned beef and let sit on a cutting board about 10 minutes before slicing. Then, cut into slices against the grain. Serve in a bowl with the cabbage, veggies and a bit of broth.
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Notes
If using chicken broth instead of beer, omit the sugar since it’s meant to counteract the bitterness of the Guinness Stout.