117 Reviews

I love this recipe, but I did have trouble finding one two pound carrot.

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CookinRI March 17, 2011

Super awesome. I've never made corned beef before, but my mom always used to make it in the crock pot, so that's what I did. My husband said the meat and potatoes were really good (and he is not even a big fan of potatoes!). I used a 3 1/2 lb corned beef brisket, a 14.9 oz. can of Guinness Draught (plus extra water to cover meat), 5 red potatoes (quartered), 1 lb. bag baby carrots, 2 1/2-3 Tablespoons minced garlic from the jar, and 2 Tablespoons minced onion flakes (because an onion wouldn't fit into my 5 qt. crock pot with everything else-it was packed!). I cooked it for about 9 hours on low. I was going to put the cabbage in 40 or 50 min. before serving, but it wouldn't have fit, so I took Tia Mouse's suggestion and steamed the cabbage on the stovetop before serving dinner (Simple Steamed Cabbage, Simply Good). As I was putting the spices in, I knew it would be tasty. I served this with Irish Sour Cream Bread and green and white Easy Oreo Truffles for an awesome St. Patrick's Day meal. This is DEFINITELY a keeper, I was hoping there'd be more leftovers (there were 4 of us, and we were apparently super hungry), and next time I'm going to use my larger crock pot and a 4 lb. brisket. ;) Thanks so much for posting this great recipe!

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Greeny4444 March 17, 2010

I braised this in the oven at 300 rather than boiling it, but its flavor is amazing. This is my favorite corned beef ever.

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Spiker1a March 29, 2010

We enjoyed this recipe. It was pretty similar to what I already make but wanted to try it with Guinness. Dinner was great - I didn't really notice a big flavor difference in the meat the first night BUT the leftovers - Yum!! Very good.

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DDW March 19, 2010

Perfect, perfect, perfect! Loved the spices in this---much better than the spices that come in the little packet with your corned beef. It was a hit with the whole family. I agree with another poster that the flavors are even more intense the second day (thankfully I set aside "leftovers" before I served!) Thank you for sharing.

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Lynda Of Virginia March 19, 2011

This was the best corned beef and cabbage that I have ever made! I followed the recipe to a "T", but next time I may add more of the spices. I do have to admit though, that I had no Guinness (and the store was a few miles away), so I used a Corona. The cabbage and carrots were sweet, the meat was tender and had great flavor, and the potatoes were perfect. I had some friends over, and one of them is from the Chicago area. He said it was the best he's had since he was a kid (and he's 73 years old). That was quite a compliment to me, and to Dee514! Thanks so much for posting this recipe. I don't think I will ever use another. BTW, the sauce reduction did take about 20 minutes, but it was not salty at all. Maybe it's the difference in the corned beef you use. I got this one at Costco here in Oregon.

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MailbagMary March 29, 2010

This was absolutely delicious! The only changes I made were to trim away some of the excess fat, and then soak the briskets in cold water a bit to remove some of the excess salt. It had a delicious flavor, and we (especially my girls) were surprised that the flavor of the Guiness wasn't overwhelming. It combined very nicely with the onions and seasonings to produce a dark, rich broth which was delicious served over the meat and veggies.

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Lightly Toasted March 17, 2010

I've never made corned beef before but had extra cans of Guinness Draught from the beef stew with Guinness recipe from food.com (also recommend it) and wanted to use the beer instead of drinking it. This recipe is amazingly flavorful and rich. I don't usually like to boil meat but the 3.5+ hours of boiling the meat and vegetables in the Guinness really works. I also don't usually like potatoes even in beef stew but they came out as tender and savory as the carrots and cabbage.

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TanGentle March 16, 2016

I can see why this has gotten rave reviews. It is delicious! The whole week before making this I did research on Guiness and how it tends to make beef dishes bitter. I had decided to try Michelob AmberBock for an Irish stew I'm making later in the week and used that for this recipe because I had it on hand. I will be getting the Guiness Draught for the stew after reading the butcher's instructions. Other than the beer I made this as directed. Thanks so much for sharing!

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mammafishy March 14, 2016

I've been using your recipe for several years now and everyone always raves about it. ;)<br/>I have used Guinness a couple of times and I have also used Irish red ales. It's very good either way. ;)<br/>Rory, Seattle, Wa.

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Roddinroddey March 19, 2014
Corned Beef and Cabbage in Guinness