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    Home » Main

    Slow Cooker Corned Beef in Guinness

    Published: Mar 13, 2019 · Modified: Feb 26, 2025 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    This Slow Cooker Corned Beef in Guinness is a great way to get your Irish on! Braising your Corned Beef in Guinness low and slow makes a delicious, caramelized roast with plenty of sauce to enhance your potatoes and vegetables. 

    Brisket in Guinness gravy with carrots and celery in a bowl over Colcannon
    Jump to:
    • Ingredients
    • What To Serve With Corned Beef
    • Wine Pairing
    • Slow Cooker Corned Beef in Guinness
    • FAQs
    • Related Recipes

    Ingredients

    • This recipe calls for Corned Beef. Corned Beef is a brisket that has been cured in spices. I have not tried making it with regular brisket but I don't see any reason why the sauce and methodology wouldn't also work for a regular brisket cut.
    • Guinness is a dry stout. Any other dry stout, such as American stout should work. I have used Irish Harp Lager in this recipe and it works well. It has a milder taste profile though so it is worth seeking out Guinness if you can.

    What To Serve With Corned Beef

    Serve it with Colcannon potatoes to sop up the gravy.   I love Colcannon potatoes - the cabbage sounds weird but it lends a sweetness to the mix. You can't quite put your finger on the taste.   It is a great way to get some more veggies into your meal.  I don't think anyone will object to the presence of the cabbage!

    Colcannon casserole

    This is so simple to make.  You can fix it in the morning and come home to a delicious dinner.

    Brisket with carrots and celery in slow cooker

    The Colcannon and Brisket both keep and reheat well.

    Sliced Brisket with Guinness gravy

    Wine Pairing

    Of course, a Guinness would be a perfect accompaniment to this meal.  So get your St. Paddy's on and go for it!

    Alternatively, go for a Pinot Gris or off-dry Riesling or Rosé.

    Brisket in Guinness gravy with carrots and celery in a bowl over Colcannon

    Slow Cooker Corned Beef in Guinness

    It is hard to beat corned beef braised in Guinness in your slow cooker for hours when it comes to comfort food.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 3 votes
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    Course: Main Dish
    Cuisine: Irish
    Prep Time: 25 minutes mins
    Cook Time: 7 hours hrs
    Total Time: 7 hours hrs 35 minutes mins
    Servings: 6 servings

    Ingredients

    • 3 lbs corned beef any visible fat removed (I use Rachel's)
    • 1 ½ tsps vegetable oil
    • 2 cloves garlic minced
    • 2 large yellow onions sliced
    • 2 large carrots cut into 2 inch lengths
    • 3 celery stocks cut into 2 inch lengths
    • 1 ½ cups beef broth
    • 11 oz Guinness beer
    • 3 tablespoon tomato paste (can use Ketchup)
    • 1 tablespoon balsamic vinegar
    • 2 tablespoon corn starch
    • ½ teaspoon salt
    • 1 teaspoon black pepper
    • ½ teaspoon dried thyme
    • ½ teaspoon dried rosemary (or sub 1 teaspoon Italian spices for both Thyme and Rosemary)

    Instructions

    • Rinse your corned beef ito remove the spices and marinade. Heat oil to medium high in a skillet. Brown corned beef on all sides, about 3 minutes per side.
    • Put onions, celery, carrots in bottom of slow cooker. Add the browned corned beef.
    • In a measuring cup, mix the stock, tomato paste, vinegar, garlic and other spices. Pour over the corned beef and vegetables. Pour the Guinness over the top of everything.
    • Cook on low 7-8 hours. During the last hour mix the cornstarch with a few tablespoons of the sauce and shake well in a small covered jar. Pour the slurry back into the slow cooker and allow the gravy to thicken.
    • Remove corned beef from the slow cooker and loosely cover with foil for about 10 minutes before slicing. Serve with the sauce and vegetables.

    Nutrition

    Calories: 436kcal | Carbohydrates: 14g | Protein: 49g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 141mg | Sodium: 681mg | Potassium: 1029mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4147IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 5mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    FAQs

    What Is The Difference Between Corned Beef and Brisket?

    Corned Beef and Brisket are the same cut of beef but corned beef has been cured in a mixture of brine and pickling spices.

    Can I Make This In The Oven?

    Yes. You could braise in a 350-degree oven uncovered, for 2 hours. Add your cornstarch slurry and return to the oven for another 30 minutes.

    Can I Make This With Regular Brisket?

    I have not made this recipe with regular brisket but the ingredients and methodology both would work well with regular brisket.

    Related Recipes

    • Short ribs in a rich Irish Whiskey sauce over mashed potatoes.
      Irish Whiskey Short Ribs
    • Casserole of mashed potatoes with green onions and parsley mixed in and a well of melted butter in the center.
      Champ Potatoes
    • Slice of chocolate layer cake with ganache frosting and Baileys Buttercream frosting piped around the edges.
      Ten Boozy Irish Desserts
    • Brisket with carrots and celery in slow cooker
      15 Delicious Irish Mains

    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

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      Recipe Rating




    1. Bill

      March 17, 2022 at 8:33 am

      Should this be Guinness Draught (cans with nitrogen widget) or Guinness Stout (bottles) or Extra Stout?

      Thanks!

      Reply
      • thewineloverskitchen

        March 18, 2022 at 10:26 am

        Hi Bill. I used Guiness in the can withthe little rolling thing!

        Reply
    2. John

      March 30, 2021 at 5:24 pm

      5 stars
      This is a fantastically tasting brisket recipe. It is the best brisket I have made yet. I highly recommend this. Will be serving it with baked potato. I did have to double the corn starch in the gravy and add more pepper and garlic salt.

      Reply
      • thewineloverskitchen

        March 31, 2021 at 11:04 am

        Thank you John! I am so glad you enjoyed it!

        Reply

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