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5 from 8 votes

Slow Cooked Corned Beef with Spicy Guinness Gravy and Caramelized Cabbage

A recipe for corned beef, cooked low and slow, then served with a rich, creamy, and slightly spicy gravy made with Guinness beer and habanero peppers. This is NOT your traditional corned beef and cabbage recipe. Think outside the box this year.
Prep Time20 mins
Cook Time5 hrs
Total Time5 hrs 20 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 1031kcal


  • 1 bell pepper chopped
  • 2 habanero peppers chopped
  • 1 stalk celery chopped
  • 1 large onion chopped
  • 4 cloves garlic chopped
  • 2 tablespoons olive oil
  • 3 pound corned beef brisket
  • 2 bottles Guinness beer - enough to almost cover the beef
  • 3-4 tablespoons spicy mustard – I used our Homemade Habanero-Horseradish Mustard
  • 2 tablespoons honey
  • 1 tablespoon butter
  • 1 tablespoon flour


  • 2 tablespoons olive oil
  • ½ head medium sized cabbage shredded
  • 1 white onion chopped
  • 2 jalapeno peppers chopped into rings
  • ¼ cup white wine
  • 1 teaspoon sugar
  • Water as needed
  • ¼ cup balsamic vinegar
  • Lemon for serving


  • Preheat oven to 300 degrees.
  • Rinse the corned beef thoroughly. It will be pretty darned salty. You can discard the seasoning packet it comes with. Not needed for this recipe. No way! Pat it dry and set aside.
  • Heat a Dutch Oven or a wide-large pot to medium heat. Add olive oil and heat.
  • Add peppers, celery and onion. Cook about 6 minutes to soften, stirring here and there.
  • Add garlic and cook another minute.
  • Wisk together the Guinness with the mustard and honey.
  • Add corned beef to the Dutch Oven along with the beer mixture. Bring to a quick boil then reduce heat to simmer about 5 minutes. Cover and transfer to the oven.
  • Cook for 4 hours, flipping the corned beef once about half way through.
  • Remove from heat. Stick a fork in the corned beef and test for tenderness. You should be able to pop the fork right in there. If it isn’t tender enough for you, bake it another 30 minutes or so. It should be SUPER TENDER at this point.
  • Remove the beef and rest a few minutes while you make your gravy.
  • For the gravy, strain out the liquids into a separate bowl. You should have about 1 cup. Discard the solids.
  • Heat the empty Dutch Oven back to medium heat on the stove and add butter. Melt.
  • Swirl in the flour and stir to form a roux. Cook a couple minutes to brown nicely. Add the strained juices from the corned beef and reduce heat to a simmer. Stir often to thicken the gravy. It is SO GOOD!
  • Slice the corned beef against the grain and serve over mashed potatoes, then top with your spicy Guinness gravy, and Caramelized Cabbage on the side. Here is a Cheesy Garlic Mashed Potatoes Recipe to consider. Or just use your favorite recipe.

Caramelized Cabbage Recipe Cooking Directions

  • Heat a large pan to medium heat. A good stainless steel pan here is ideal.
  • Add oil and heat. Add cabbage, onion and jalapeno peppers. Cook about 8 minutes to brown it all up, stirring frequently. You will form a lot of brown bits at the bottom of the pan. This is a good thing.
  • Hit it with your white wine and let it reduce. Scrape up the bits from the bottom of the pan and stir. You may need to do this frequently.
  • Reduce heat to medium-low and cook for about 40 minutes, scraping up bits from the bottom and stirring often. You can also add the sugar about 20 minutes through and stir to speed along the caramelization.
  • When everything is nice and brown, add balsamic vinegar and stir. Cook for 5 minutes.
  • Remove from heat and set into a serving dish. Squeeze a bit of lemon juice over the top and serve with extra lemon wedges.


Calories: 1031kcal | Carbohydrates: 35g | Protein: 54g | Fat: 68g | Saturated Fat: 19g | Cholesterol: 191mg | Sodium: 4330mg | Potassium: 1461mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1300IU | Vitamin C: 192.2mg | Calcium: 102mg | Iron: 7mg