Slow Cooker Guinness Corned Beef – Countryside Cravings

Corned beef and cabbage recipe guinness slow cooker


Guinness Corned Beef slow cooker is a simple one-course meal that’s full of flavor and oh so easy! Canned tender meat, carrots, potatoes and cabbage, all cooked in a cooking pot!

Top to bottom corned beef, cabbage, potatoes and carrots in a slow cooker.


Corned Beef And Cabbage

How often do you eat canned Guinness beef? For us, it’s only once a year, unfortunately. This year I’m going to buy some extras and keep them in the freezer so we can have them a few more times. Or I can just cook it to make Reuben sandwiches (one of my husband’s favorite sandwiches!).

This canned beef with beer is incredibly tasty and deserves a round of applause because it’s super simple too! Seriously, I don’t think you can find a slow-cooking corned beef recipe any easier.

I love a good slow cook meal, especially how you can throw some simple ingredients into the pot with some spices and come out with an amazing dinner. Some of our favorite foods are Slow Cooker French Dip Sandwiches, Slow Cooker BBQ Chicken and Slow Cooker Chili Mac.

Why you’ll love the slow cooker

Canned beef with beer

  • Only 7 ingredients
  • Cooked slowly so the meat is tender and juicy
  • Complete meal with minimal effort required
  • Can be served at any time of the year Easy
  • to customize Canned
  • beef

  • with beer is really tasty and makes great leftovers What is

canned beef made of?

Canned beef is a beef breast that is soaked in brine and then cured with salt and seasonings. The term comes from the use of large grains or “corns” of salt.

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Canned beef comes in multiple cuts, and it’s always best to cook corned beef over a long period of time so that it becomes tender. Typical cooking methods include boiling, cooking slowly, or roasting the meat in the oven.

Guinness Corned Beef Ingredients

CORNED BEEF BRISKET: I recommend getting about 3 1/2 pounds of breast. If you have a larger slow cooker, you could go a little bigger.

POTATOES: We usually use Yukon gold, but you can exchange them for any potato you have around.

CARROTS: To save time, I use baby carrots because I can throw them away and leave! However, you can also cut whole carrots into segments.

GUINNESS STOUT: What sets this recipe apart from others is Guinness!

BROWN SUGAR: I like to add a touch of sugar because it’s the perfect balance with salty flavors. It won’t make it incredibly sweet, it’s subtle.

SEASONING: You can simply use the condiment packet that comes with the corned beef. It’s going to be full of the perfect complementary flavors.

CABB: Can you eat corned beef without cabbage? I don’t think so!

How to Make Canned Clay Pot Beef with

Beer PREP CORNED BEEF: Trim any fat and place it in the slow cooker. Add brown sugar and seasonings.

ADD INGREDIENTS: Pour the Guinness and add the carrots and potatoes


SLOW COOKING: Add the lid and cook for 8-10 hours over low heat. Do not open the lid until it is ready!

ADD CABBAGE: Cut the cabbage and place it in the slow cooker. Replace the lid and cook for 20 minutes. Serve and enjoy!

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beef with

beer tips I know a lot of people don’t cook corned beef because it’s too difficult. Well, the solution to that problem is that you need to cook longer. So, here are some tips on how to cook corned beef:Low and slow: This is the ONLY way to cook canned beef Guinness. The breast is a very hard cut of meat, and the only way to get tender meat is the low and slow method. That’s why I prefer my handy slow cooker dandy for corned beef. hour: It takes a long time to get tender breast. I always end up leaving mine in the slow cooker for 10 hours. If you’re making corned beef and it’s still difficult, it needs to be cooked longer. rest: All cuts of meat should rest after they have finished cooking. This allows the juices to be redistributed through the meat. This is crucial for juicy meat. Let the canned Guinness beef and cabbage rest for at least 10-15 minutes before cutting and serving. size: Another tip for tender corned beef is to cut the grain. The breast has long fibrous strands, and when cutting the grain, it makes them much shorter and tenderer.

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