Slow Cooker Corned Beef and Cabbage with Dijon Stout Gravy


What? Too soon? No way my friends. No freakin’ way. I mean we are just about a month away. We have to start planning. I have to be honest though. I don’t normally jump on the St. Patrick’s Day bandwagon. It’s one trend I tend to not follow, but I was severely scolded last year by some of you lovely people for not posting any recipes having to do with St. Patrick’s Day. I think someone’s exact words went something like this “…don’t you pair and cook with beer often? Shouldn’t this be right up your alley?” Ugh, I know. I am SUCH a horrible person. Well, I’m trying to make up for it this year, and I’m starting with a classic. A classic where I serve mashed red potatoes instead of whole red potatoes. A classic … slow cooker style. A classic that has been doused in a dijon stout gravy. I guess it’s not so classic anymore after those “subtle” changes. Oh well, you’ll want this slow cooker corned beef and cabbage with dijon stout gravy at your St. Patrick’s Day shindigs. I know you will.

Slow Cooker Corned Beef and Cabbage with Mashed Red Potatoes and Dijon Stout Gravy is the perfect Irish meal to get you through St. Patrick's Day! |

It doesn’t get any easier than this my friends. Cabbage and carrots layer the bottom of your slow cooker. Vegetable broth is drizzle on top and a beautiful, plump corned beef brisket is set on top. Sprinkle with caraway seeds, a most important flavor pack, and some black pepper. THAT’S it! Well for a few hours that is…

After the corned beef has cooked for a lonnnngggg time, you prepare your mashed potatoes and dijon stout gravy. The mashed red potatoes are pretty straight forward. I prefer to have them mashed and not served whole with a dish like this because I like to mix my cabbage with them. I know, it’s totally weird, and I’m sorry if I’ve offended any whole potato lovers.

Slow Cooker Corned Beef and Cabbage with Mashed Red Potatoes and Dijon Stout Gravy is the perfect Irish meal to get you through St. Patrick's Day! |

The dijon stout gravy? Well this is the best part because there is craft beer involved and craft beer makes me happy. The gravy is pretty traditionally made. A roux is made from butter and flour and then your favorite stout beer and beef broth are mixed in. You whisk and whisk and whisk until it has thickened substantially. Season with a ton of black pepper and then whisk in heavy cream and dijon mustard. It’s just the absolute best. I promise.

SIDE NOTE: As it tends to be with wine, you will most definitely want a beer that you would drink. The beer taste will shine through. You can tone down the flavor of the beer by adding some sugar or more dijon but then this just takes away from the fact that it is supposed to taste like a stout gravy. Choose a beer that you would normally otherwise drink! Please!

Slow Cooker Corned Beef and Cabbage with Mashed Red Potatoes and Dijon Stout Gravy is the perfect Irish meal to get you through St. Patrick's Day! |

Recipe for this slow cooker corned beef and cabbage is below, and pair it with a…yup you guessed it…a stout! Happy Tuesday friends! xo

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Slow Cooker Corned Beef and Cabbage with Mashed Red Potatoes and Dijon Stout Gravy is the perfect Irish meal to get you through St. Patrick's Day! |

Slow Cooker Corned Beef and Cabbage with Dijon Stout Gravy

Yields 6

15 minPrep Time

8 hrCook Time

8 hr, 15 Total Time

Save Recipe


  • 1 small head green cabbage, chopped into large chunks
  • 1 pound carrots, peeled and chopped into large chunks
  • 1/2 cup vegetable broth
  • 1 3-pound corned beef brisket, with flavor pack
  • 2 teaspoons caraway seeds
  • 1/2 teaspoon black pepper
  • 3 pounds red potatoes, cubed
  • salt
  • 2 tablespoons + 1/4 cup unsalted butter
  • 2/3 cup heavy cream, divided
  • 1/4 cup all-purpose flour
  • 12 ounces stout beer (something you would drink)
  • 18 ounces beef broth
  • salt and black pepper, to taste
  • 1 tablespoon dijon mustard
  • chopped fresh parsley, for garnish


  1. To your slow cooker layer the cabbage and carrots on the bottom. Pour the vegetable broth on top and then place the corned beef brisket. Sprinkle on the seasonings from the flavor pack, the caraway seeds and black pepper. Cover and cook on low for 7-8 hours or high for 4-5 hours.
  2. With 45 minutes left in the cooking time for your corned beef, prepare your mashed potatoes and dijon stout gravy.
  3. Add the cubed potatoes to a stock pot and cover with just enough water that the potatoes are submerged. Sprinkle with salt. Bring to a boil and cook the potatoes until tender, about 25 minutes. Drain and transfer to a bowl. To the bowl add 2 tablespoons of the butter and 1/3 cup heavy cream. Mash with a hand mixer, stand mixer, or potato masher until they reach the consistency you desire. Cover with foil to keep warm until you are ready to serve.
  4. In a large saute pan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes or until golden. Whisk in the beer and broth and continue whisking until no clumps remain and the sauce begins to thicken. Season to taste with salt and black pepper. Bring to a boil and then lower to a simmer and let the gravy reduce, cooking out all of the alcohol, for about 5-6 minutes. Whisk in the dijon mustard and remaining 1/3 cup heavy cream. The gravy should be thick and creamy and will taste subtly like the beer you add to it. If the beer taste is too strong, you may add a teaspoon or two of sugar to balance out the bitterness.
  5. Serve the corned beef alongside the mashed potatoes, cabbage and carrots. Pour the gravy on top and garnish with fresh parsley.


Use a stout that you would otherwise normally drink. The beer taste will 100% shine through in this gravy, so take caution when choosing your stout.

Slow Cooker Corned Beef and Cabbage with Mashed Red Potatoes and Dijon Stout Gravy is the perfect Irish meal to get you through St. Patrick's Day! |


Categories: Food and Beer Pairings, Main Course, Meat and Fish, Recipes, Seasonal, Slow Cooker, St. Patrick's Day
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25 thoughts on “Slow Cooker Corned Beef and Cabbage with Dijon Stout Gravy

  • February 17, 2015 at 4:23 pm

    Justine I am not a beef eater but still it is making my mouth water! That red potato mash though yumm!

  • February 17, 2015 at 6:34 pm

    Oh gosh, my husband has been asking me to make corned beef and cabbage for YEARS!! hahaha and I just ignore those requests for whatever reason! He would go nuts for this!

  • February 17, 2015 at 6:39 pm

    OMGosh Justine…you are totally speaking my food love language with this. You already know that I’m a huge fan of cabbage, and then you put it together with corned beef, a dijon and stout gravy. Girl, when can I come over? Nevermind, I’m on my way! And if you aren’t there, I’ll just knock the door down. I know where your kitchen is, because I can smell the goodness! :-) Kristi @ Inspiration Kitchen

  • February 18, 2015 at 8:04 am

    Never too soon!!! I LOVE corned beef and cabbage, and girl, you took it up a notch here!!

  • February 18, 2015 at 9:53 am

    Wow! This looks SOOOO GOOOOOD! I am totally with you, let the St. Patrick’s Day planning begin! :)

  • February 18, 2015 at 2:11 pm

    It’s never too early to start sharing recipes for the next holiday, we are food bloggers after all! I have a secret love for corned beef…I think it’s all the salt. I love that you mashed these potatoes because like you said, mixing the cabbage in with them is just awesome!

  • February 18, 2015 at 2:18 pm

    Not too soon, especially in food blogger land! This meal looks incredible, and I could drink that gravy. I know that sounds gross, but I seriously could – it looks so good!!

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  • February 18, 2015 at 2:39 pm

    Haha, well if I can make a non-beef eater mouth water, then I guess I can retire! Ha! Thank you so much, Ami!

  • February 18, 2015 at 2:39 pm

    HAHA! I ignore a lot of Zach’s requests also. Sometimes it’s just good to tune them out. ;) Thank you so much, Ashley!

  • February 18, 2015 at 2:42 pm

    Haha, you are soooo right Danae. ;) I think because you run 150 miles a week, you probably crave salt more than the average person. It’s ok though. I still love you. xo … Thank you so much!

  • February 18, 2015 at 2:43 pm

    Totally not gross. I could drink it too. ;) I mean there is beer in it after. Thank you so much Cate! xo

  • February 18, 2015 at 6:31 pm

    Not too early to share corned beef and cabbage recipe, not at all :) Looks outstanding ! Can’t wait to try that gravy!

  • February 23, 2015 at 1:08 pm

    I have celiac disease. Do you have a suggestion for the beer substitution?

  • February 23, 2015 at 1:39 pm

    Hi Teri! Well, for the beer substitution they do make some decent GF beers. I think New Planet might be the most popular, around here at least they are. I’m not sure if they make a stout. Personally, I would swap out the beer all together, just sub in more beef broth and be done with it. It will still taste delicious, it just won’t have that beer taste. I’ve made dijon gravy like this before and it’s always been a success. I would use whatever GF thickening agent you have on hand to sub out the ap flour. I hope this helps!

  • February 25, 2015 at 10:15 pm

    When I make corned beef and cabbage in the slow cooker, my cabbage comes out mushy, so I always have to cook it separately. Did you any posters have this problem?

  • February 26, 2015 at 3:03 pm

    Hi Raquel! It will definitely come out softer if you do it in the slow cooker. I’m not sure if there is a way around it, but then again I like my cabbage more on the softer side. I would definitely continue cooking it separately if you want some crunch. I hope this helps! Thanks for stopping by.

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  • March 5, 2017 at 5:20 pm

    This meal is delicious,the gravy is what really takes this meal and transforms it in to a incredible take on an Irish classic

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