Guinness Slow Cooker Corned Beef and Cabbage
- Oden's Kitchen
- Mar 15
- 2 min read
Updated: Mar 17
Tender Guinness-braised corned beef slow-cooked to perfection with Oden’s Kitchen seasoning, aromatic spices, and rich stout flavor. Served with buttery potatoes, sweet carrots, and melt-in-your-mouth cabbage, all infused with the savory essence of the beef. Every bite is a comforting, flavor-packed taste of tradition with a bold, mouthwatering twist.

1. Prep the Brisket: Rinse the corned beef under cold water to remove excess brine. Pat dry with paper towels.
2. Layer the Slow Cooker: Place onions, garlic, and carrots at the bottom of the slow cooker. Lay the corned beef brisket on top, fat side up.
3. Season & Add Liquids:
Sprinkle the seasoning pack over the brisket.
Add 1 tbsp of Oden’s Kitchen All-Purpose or Steak Seasoning Blend for extra flavor.
Pour in the Guinness beer, beef broth, Worcestershire sauce, and Dijon mustard.
4. Cook Low & Slow: Cover and cook on LOW for 8-10 hours until the beef is fork-tender.

5. Add Potatoes & Cabbage:
With 2 hours left on LOW , add the potatoes.
With 45 minutes left, add the cabbage wedges on top.
6. Rest & Slice: Remove the corned beef and let it rest for 10 minutes before slicing against the grain.

7. Serve: Arrange the sliced corned beef with potatoes, carrots, and cabbage. Spoon some of the flavorful cooking liquid over everything.

Optional:
Serve with horseradish sauce or grainy mustard for an extra kick.
Pair with a slice of rye bread or a pint of Guinness for the full experience!
RECIPE / INGREDIENTS
Prep Time: 15 Minutes
Cook Time: 8-10 hours
4-5 lb corned beef brisket (with seasoning pack)
1 tbsp Oden’s Kitchen All-Purpose or Steak Seasoning Blend
1 can or bottle of Guinness Stout beer
4 cups beef broth (or water)
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
3 cloves garlic, minced
1 large onion, quartered
4-5 medium red or gold potatoes, quartered or 15-20 baby potatoes halved
3 large carrots, peeled and cut into 2-inch chunks
1 small head of green cabbage, cut into wedges
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