Slow Cooker Corned Beef

Sliced corned beef on a plate with mustard and horseradish sauce for dipping.

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Slow Cooker Corned Beef simmered low and slow with hearty Guinness stout, tender potatoes, sweet carrots, and savory cabbage. An easy, hands off, one pot meal with rich flavor and perfectly fork tender beef.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American

Servings:

Author: Serene

Ingredients

2-3 pound corned beef spice packet included
1 yellow onion roughly chopped
2 cups beef broth low sodium
2 tablespoons worcestershire sauce
½ cup light brown sugar
1½ teaspoon salt more to taste
½ teaspoon ground black pepper
1 12 ounce Guinness
1 head cabbage quartered, core removed
4 carrots chopped
1½ pound red potatoes halved

Serving (optional)

fresh cracked black pepper
fresh chopped parsley
dijon mustard
creamy horseradish sauce

Instructions

Remove the corned beef from the package and gently rinse to remove excess brine. Set the beef and the spice packet aside.
Place half of the chopped onion into the bottom of the slow cooker and then set the corned beef, fat side up, on top of the onion. Place the remaining portion of the onion around the corned beef.
In a mixing bowl or large measuring cup combine the broth, worcestershire, light brown sugar, salt and pepper, stir to combine this, then pour over the top of the corned beef.
2 cups beef broth, 2 tablespoons worcestershire sauce, ½ cup light brown sugar, 1½ teaspoon salt, ½ teaspoon ground black pepper
Pour the Guinness into the slow cooker over the corned beef. Then sprinkle the packet of pickling spices directly onto the corned beef.
After the meat has cooked for 4-5 hours, add in the sliced carrots, and potatoes. Continue cooking on low.
During the last hour of cooking, add in the quartered cabbage around the meat.
Cook on low for a total of 8-10 hours until tender and meat has reached a temperature of at least 195℉/90℃ - 205℉/96℃. In the 195-200℉ range the meat will be tender and sliceable. In the 200-205℉ range the meat will be more tender and shred. This depends on your preference.

Notes

Sugar- The sugar in this recipe is used to balance the bitterness in the beer. If you need a sugar-free recipe I recommend replacing the beer with additional broth and omitting the sugar.

Special Equipment (affiliate links)- slow cooker (The slow cooker in the images is a 7 quart size) | meat thermometer | measuring spoons

Nutritional Values- This is automatically calculated and includes all the nutritional information of the broth and beer. It also does not include any dipping sauces. If you are needing more precise amounts please use your desired method of calculating nutritional information.

Nutrition