Slow-Cooker Guinness Corned Beef Brisket Dinner [condiments + bread suggestions + grocery list]
A full St. Patrick's Day meal for those who don't enjoy to cook! Including condiment + bread suggestions, and a complete grocery shopping list.
Think cooking a traditional St. Patrick’s Day meal is intimidating? Think again!
This Slow-Cooker Corned Beef Brisket Dinner takes all the guesswork out of the process—just set it, forget it, and let your slow cooker do the work. Tender, flavorful corned beef, perfectly cooked potatoes, carrots, and cabbage—all infused with rich Guinness stout. It’s ridiculously easy, incredibly delicious, and guaranteed to bring a taste of Ireland to your table with minimal effort!
Ingredients:
1 (3-4 lb) rinsed flat-cut corned beef brisket, with seasoning packet
1 (12 oz) bottle of Guinness stout (or beef broth for a non-alcoholic option)
1 cup beef broth
1 lb red or gold potatoes, halved (see tip below)
3 large carrots, peeled and cut into chunks (see tip below)
1 small head of green cabbage, cut into wedges
4 garlic cloves, chopped
1 teaspoon sea or kosher salt
1 teaspoon freshly ground black pepper
2 bay leaves
Freshly chopped parsley, for garnish
Instructions:
Prepare the Slow Cooker: Place the corned beef brisket (fat side up) in the slow cooker and sprinkle with the seasoning packet.
Add the Liquids: Pour in the Guinness stout and beef broth.
Layer the Vegetables: Add the potatoes, carrots, garlic, salt, black pepper, and bay leaves. Cover and cook on low for 7-9 hours or high for 4-5 hours. (see tip below)
Add the Cabbage: During the last 1 hour of cooking, add the cabbage wedges on top.
Serve: Remove the brisket, let it rest for 5-10 minutes, then slice against the grain. Serve with the tender vegetables and broth from the slow cooker. Garnish each plate with freshly chopped parsley—if feeling fancy!
Tip: If your carrots and potatoes cook faster than the meat, simply remove them and set them aside. When you add the cabbage, return them to the slow cooker to warm back up. This way, you’ll avoid mushy veggies and keep everything perfectly tender!
Condiment Suggestions
Dijon Mustard – Adds a tangy kick to balance the rich, salty corned beef.
Whole Grain Mustard – Offers a more textured, slightly spicy bite.
Creamy Horseradish Sauce [recipe below] – A mix of horseradish, sour cream, and Dijon for a creamy and spicy condiment.
Guinness Mustard Sauce [recipe below] – A blend of Guinness beer, mustard, and honey for a unique twist.
Thousand Island Dressing – A creamy, tangy option, especially great for corned beef sandwiches.
Creamy Horseradish Sauce
Ingredients:
½ cup sour cream (or Greek yogurt for a lighter option)
2 tablespoons prepared horseradish (adjust to taste)
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
Guinness Mustard Sauce
Ingredients:
½ cup Dijon mustard
¼ cup Guinness stout beer
2 tablespoons whole-grain mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
½ teaspoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon smoked paprika
Sea or kosher salt and freshly ground black pepper, to taste
Bread Suggestions
Irish Soda Bread – A classic pairing with a slightly tangy taste and dense texture.
Rye Bread – A traditional choice that complements the flavors of corned beef beautifully—I prefer seeded rye bread.
Pumpernickel Bread – Earthy and slightly sweet, it pairs well with the saltiness of corned beef.
Potato Rolls – Soft and slightly sweet, perfect for soaking up juices and sauce.
Sourdough Bread – The slight tanginess pairs well with the rich flavors of corned beef and cabbage.
Pretzel Rolls – Their chewy texture and saltiness make them a fun and delicious addition
Don’t forget the Irish Butter! Smear it on your bread, and add a few pats to your personal serving of potatoes…so yummy!
Downloadable Grocery Shopping List
Coming Soon in the Newsletter! I'll be sharing creative ways to repurpose leftovers from your corned beef and cabbage meal into delicious new dishes—Stay tuned!
Happy Cooking!
xoxoxo
~ bek