Crockpot Guinness Corned Beef and Cabbage

It's tricky to make something like corned beef and cabbage look good, but it's a meal that we like to have annually, around St. Patrick's Day. My last crockpot decided to die on us while I was cooking a similar meal a few years back, so this time around, I decided to switch it up and revamp the recipe. Using Guinness for the liquid gave the meat and veggies a really nice depth of flavor that we enjoyed. The brand of corned beef that I got was extra salty, so that was a little bit of a letdown, but otherwise, we really liked the way this turned out. The meat was super tender and the veggies were anything but bland - they're great dipped in some mustard. Yum! This is the type of meal that I'm cool with having only once a year, so when we do enjoy it, it's great to have a solid recipe. This is easy and delicious, and a great excuse to buy a six pack of Guinness (hey, those other bottles go great with dinner)! I served this with Crispy Cheddar Herb Potatoes.



Crockpot Guinness Corned Beef and Cabbage
Ashley Covelli

3-5 pounds corned beef brisket
2 11.2 ounce bottles Guinness Draught
3 whole black peppercorns
1/2 teaspoon whole mustard seeds
1 bay leaf
2 small yellow onions, peeled and quartered
1 small cabbage, quartered, cored and cut into large chunks

Place ingredients in crockpot in the order listed, cutting the meat into 2 pieces, if necessary, to fit. Cover and cook on low 10-12 hours or high 6-7 hours.

Slice meat and serve with coarse grain mustard for dipping, if desired.

Big Flavors Rating: 5 Stars