Honey & Guiness Glazed Slow Cooker Corned Beef
Honey & Guiness Glazed Corned Beef
Corned beef is a St. Patrick’s Day staple for a reason. It’s hearty, comforting, and meant to feed a table full of people. But this year, we’re doing it a little differently.
We love any meal you can set and forget — especially when it tastes like you spent all day tending to it. This Guinness + honey glazed corned beef comes together in the slow cooker, filling your kitchen with rich, malty aroma while you go about your day.
The Guinness does the heavy lifting — tenderizing the beef and adding deep, almost caramel-like notes. But the glaze is where the magic happens. A generous drizzle of honey balances the savory richness with subtle sweetness, creating that melt-in-your-mouth contrast that makes you pause after the first bite.
It’s sweet. Savory. Deeply comforting. And once you try it this way, it may just become your new St. Patrick’s Day tradition.
Choosing Your Honey
The type of honey you use changes the entire depth of flavor — and that’s where this recipe becomes your own.
Wildflower Honey
Balanced and floral, wildflower honey adds a gentle sweetness that complements the Guinness without overpowering it. If you’re looking for classic, approachable flavor, this is your go-to.
Cranberry Honey
Darker and richer, cranberry honey brings almost molasses-like depth to the glaze. It leans bolder and more complex — perfect if you want a slightly more dramatic finish.
Both work beautifully. It simply depends on how deep you want the flavor to go.
Feeling adventurous? A touch of Garlic Creamed Honey adds a subtle savory layer that pairs incredibly well with the beef’s richness.
No matter which jar you choose, the honey transforms the glaze from good to unforgettable.
Now let's get into the recipe.
Honey & Guiness Glazed Corned Beef
Ingredients:
- 1 4 LB corned beef with pickling spices
- 12 oz Guinness (or other Irish Stout)
- 1 medium onion, sliced
- 3-4 cloves garlic, chopped
- 1/4 cup raw honey (Wildflower or Cranberry Blossom work best)
- 2 tbsp grainy mustard
- 1 tbsp Worcestershire Sauce
- Salt & Pepper to taste
Instructions:
- Add the corned beef to a crock pot with the fatty side facing up. Arrange the onion and garlic around, and sprinkle with pickling spices.
- Pour Guinness over and cook on low until fork tender (8-10 hours). You can also cook on high for 3-4 hours, however for best flavor we recommend low and slow.
- Once fork tender, set corned beef aside on a baking sheet or broiler pan and strain the solids from the Guinness and juices. Add the liquids to a small saucepan along with the honey, mustard, Worcestershire sauce, salt and pepper.
- Preheat oven to 400F
- Bring to a boil and then reduce heat to bring to a gentle simmer. Simmer until reduced by half (about 10 minutes), stirring and keeping a close eye not to burn.
- Cut the fat from the corned beef (optional), and pour glaze over. Bake in preheated oven until glaze begins to bubble (about 10 minutes). Note: This step is optional (but delicious!). You can also serve as is, and serve the glaze on top.
Corned beef might be the tradition — but the glaze is the upgrade. Guinness gives it depth, the slow cooker keeps it effortless, and honey ties it all together in a way you probably haven’t tried before. Once you taste that sweet-savory finish, there’s no going back. Consider this your new St. Patrick’s Day move.
