Reviewed: Apr. 5, 2009

I cooked corned beef for the very first time today and used this recipe. Go with the beer. I bought a pre-packaged thing of corned beef and the beer made it extremely tender. My hubby now has a different opinion on this particular meal. Love it...thanks!

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Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

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Reviewed: Mar. 21, 2009

This was my first time making corned beef & cabbage. I took the suggestions of others and used 2 cups beer and 1 cup water. I used an almost 4lb corned beef and cooked it on low for about 10 hours. It was awesome!! I brought some into work the next day to share my leftovers and those who tried it said it was the best they ever had and requested the recipe. Very nice compliment considering I have never made it before! Thanks for the recipe!!!

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Michelle

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Kenosha, Wisconsin, USA

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Reviewed: Mar. 19, 2009

This was a great recipe. So easy to leave and come back at the end of the day to a great St Patty's Day meal. We had friends over and everyone enjoyed it (even the kids)!!

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Ruth

Cooking Level: Intermediate

Home Town: Somerset, California, USA

Living In: Sacramento, California, USA

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Reviewed: Mar. 19, 2009

this is what corned beef and cabbage should taste like!!! more flavor than most restaurants. I did not use the bay leaf or peppercorn since I felt the spice packet was sufficient. I put in the slow cooker on high for about 2 hours since I only had six hours to prepare. Once I decreased the heat to low, I added the veggies. Will make again!

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StephD

Cooking Level: Expert

Home Town: Munroe Falls, Ohio, USA

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Reviewed: Mar. 19, 2009

This was absolutely delicious! It was my first attempt at corned beef for St. Patrick's Day. My husband LOVES reuben sandwiches so he was very excited that there were enough left overs for reubens the next night for dinner. We even went back to the grocery store after dinner to buy 3 more briskets (while they were still on sale) to put in the freezer for a later date. I used another reviewers suggestion and did 1 1/2 cups apple juice and 1 1/2 cups water for the liquid. My crockpot was super full, but it all cooked beautifully in the suggested time.

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Jeni Bransford

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Reviewed: Mar. 18, 2009

Overall, this is one of the best ways I have found to prepare corned beef. Tastewise, it was excellent and perfectly seasoned. The flavors were also infused into the vegetables, so there was no need to add anything extra to them like butter or salt. I followed a couple of reviewers' advice and placed the meat at the bottom of the crockpot and put the vegetables on top. I used a larger piece of meat (4 1/2 lbs.) and added a couple of extra potatoes, so the pot was full before I was able to add the cabbage. I followed another reviewer's advice and used some of the cooking juice to boil the cabbage in a separate saucepan.

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Reviewed: Mar. 18, 2009

Excellent! Followed the recipe and had a lot of veggies left over and the corned beef was GONE! I u8sed a flat piece of corned beef so thgere was a minimum of fat and not a load of calories.

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Richard S.

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Reviewed: Mar. 18, 2009

I made this for my family, only one person in my family had actually eaten corned beef and cabbage before, everyone else was a little skeptical about the dish. But, they all ate it because I made it for them and they ended up loving it very much. I did make some slight changes. I used 2 cups apple juice 1 cup water and no sugar. I also put the corned beef on the bottom and all the veggies on top, and then I poured the liquid mixture on top of everything. I put everything in the slow cooker the night before and refrigerated it over night to let the meat and veggies marinate in the apple juice mixture. The next day I put the slow cooker on for 9hrs on low and it came out wonderful. Thanx for the recipe!

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BDishner

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Mar. 17, 2009

I made this tonight and it was the BEST. I used 2 cups water and 2 cups apple cider instead of 3 cups of water. I used rice vinegar instead of cider vinegar. I add the potatos and cabbage half way though so they wouldn't get to mushy. Ummmm

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Arliss

Cooking Level: Expert

Home Town: Pewaukee, Wisconsin, USA

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Reviewed: Mar. 17, 2009

Very delicious! I did not add the sugar. And my cabbage would not fit in the crockpot because my corned beef was to big. So when the beef was done cooking I chopped the cabbage and put it in a large pan on the stove and took the juice from the corned beef and used that to cook the cabbage. Thanks for the recipe.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 17, 2009

I made this recipe for St. Patty's day and it turned out pretty good. I did my prep the night before and set the crockpot up on my way out the door to work. when I came home dinner was done and I off to the Pub that much sooner! I think the recipe could have used some salt. Thats the only thing missing for me.

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ChefBrad

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Reviewed: Mar. 15, 2009

Very Yummy.

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Crystal

Cooking Level: Intermediate

Home Town: Newberry, Florida, USA

Living In: Orange Park, Florida, USA

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Reviewed: Mar. 14, 2009

Excellent! I used a 3 lb beef round and omitted the sugar and vinegar. I put the vegetables on top of the beef and cooked about 9 hours on low. Comments I received were "best corned beef I've ever had".

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Cindy C

Home Town: Fresno, California, USA

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Reviewed: Mar. 12, 2009

I make Corned Beef and Cabbage about once a year, and this time, I wondered if I could make it in the crockpot. I found this recipe on this site, and since I had a dental appointment in the afternoon, decided that this was just the thing for dinner that night. I have to say, this is the best Corned Beef recipe I've every cooked, and so easy! The dinner was perfectly cooked, and absolutely delicious. And perhaps the best part----the leftover corned beef makes heavenly reubens. I had a 3 1/2 lb. corned beef brisket, so have plenty of leftovers. With the bigger cut of meat, my 5-quart cooker was fuller than I like it to be, but it cooked just fine in the time allotted. Yum! I highly recommend this.

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19jan46

Cooking Level: Expert

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Reviewed: Jan. 1, 2009

This is the first time I've cooked corned beef and cabbage. This recipe was easy and a hit with the family.

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Joni

Cooking Level: Intermediate

Home Town: Azle, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Nov. 23, 2008

Turned out great, very tender. But there was something missing...Can't put my finger on it, but there was just a little bit of blandness to it. But still made a good meal! :)

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Adrienne

Cooking Level: Beginning

Home Town: Annville, Pennsylvania, USA

Living In: Enterprise, Alabama, USA

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Reviewed: Nov. 22, 2008

I loved the flavor, it tasted as though nothing were missing, or should have been added. Reminded me of my grandmothers corned beef. Thank you.

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Crystal

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Aug. 14, 2008

Very good, but we didn't care for the sweetness. Next time I will omit the sugar. The meat was delicious, but not as tender as we are used to. This was the first time I ever put the meat on top, and I wont do that again. Over all, very tasty!

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MELODIB

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Reviewed: Apr. 8, 2008

This was so soooo yummy and EASY! It was the first time I have ever made it and boy was I pleased with the outcome. I did a few things differently though. Instead of doing this in a crockpot I did it over the stove. I didn't have the time to cook it for 8 hours and instead it was done in three hours. I first added the spice packet, sugar, vinegar, pepper, and instead of doing all water I did half water and half apple juice. I then added the 3 lb. brisket and cooked it for about 2 1/2 hours before adding the veggies. Delious! I also added celery and red potatoes and cut the potatoes in half and left the skin on. My kids (ages 4 and 2) LOVED it! And it's pretty hard to get them to eat veggies. I can't wait for my husband to try it tomorrow for leftovers! I will definitely be making this again. :O)

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Stevie

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Reviewed: Apr. 5, 2008

I am by no means an excellent cook and my Irish hubby was not excited about me trying this but it surprised us both. Everything was perfect!He said it was better than his MOM's!!!!

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Michelle B.

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