Guinness Crock Pot Corned Beef & Cabbage

  • Author: The Kitchen Whisperer
  • Prep Time: 15
  • Cook Time: 9 hours
  • Total Time: 10 hours
  • Category: Beef
  • Method: CrockPot
  • Cuisine: Beef

The absolute BEST Guinness Crock Pot Corned Beef & Cabbage with Guinness Reduction Sauce

Did you make this recipe?
Leave a review


  • 4 carrots, peeled and chopped into 23” chunks
  • 68 small-medium size red potatoes (unpeeled)
  • 1 large yellow onion, rough chopped
  • 23 lb flat cut corned beef brisket with seasoning packet
  • 1 14.9 ounce can of Guinness Draught Stout
  • 3 tablespoon yellow mustard
  • 1/23/4 cup brown sugar, divided *See note
  • 2 tablespoon grainy mustard
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup water
  • 1 teaspoon horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup honey
  • 1 medium size head of cabbage, cut into wedges


Make the Corned Beef

  1. Rinse the corned beef under cold water and pat dry. Place the corned beef, fat side up in a 6 quart (or bigger) crock pot. Add the potatoes, onions and carrots around the beef. In a small bowl, mix the yellow mustard and seasoning packet together. Spread the mustard mixture all over the top of the corned beef. Pour the beer around the beef. Sprinkle 1/2 cup brown sugar over top the beef, veggies and beer. Cook on low for 7 hours.
  2. Remove the lid and add the cabbage wedges. Cook for 2 more hours. Remove the meat from the crock pot and set aside. Place a tent foil on top. Using a slotted spoon, scoop out the veggies and place in a bowl.

Guinness Reduction Sauce

  1. Place a sieve/strainer over top a medium pot and strain the juices into the pot. Place the pot over high heat. Bring to a boil, add in the remaining 1tablespoon – 1/4 cup of the remaining brown sugar (depends on how sweet you want your sauce. Start off with a little, taste and adjust from there), water, horseradish, salt, pepper, grainy mustard, Worcestershire, honey and mix. Bring to a boil and then reduce the heat to a simmer to reduce the sauce by half and it starts to thicken. ~35-50 minutes.


  1. Slice the meat against the grain and serve with the reduction sauce over top with a side of potatoes, carrots and cabbage.


With regards to the brown sugar, keep in mind that reducing the Guinness will render the sauce sweet however I still add up to the last 1/4 cup of brown sugar personally as I found it was a tad ‘bitter’ without it. My advice is to start off with 1 tablespoon of brown sugar, taste the sauce as it reduces and add more if necessary.

Recipe Card powered byTasty Recipes