Reviewed: Mar. 26, 2009

The best - and easiest - recipe for corned beef and cabbage that I've ever tried. It was a hit at our St. Patrick's Day Party!

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joshtay

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Reviewed: Mar. 26, 2009

I made this recipe exactly as printed and it was wonderful. I only received my crock pot this Christmas so I am a novice it cooking with it. In all other recipes, I have never put potatoes in for the entire time because I was afraid they would be mush. I used whole baby white potatoes and they were perfectly done even after 8 hours. Also, I could not fit the entire head of cabbage but cut half of it into quarters. I used the other half to make coleslaw for grilled corned beef and swiss sandwiches the next day.

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Clare

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Newtown, Connecticut, USA

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Reviewed: Mar. 26, 2009

Very good recipe. I followed the recipe, but with one exception, I put in the cabbage the last 30 minutes of cooking, as suggested by one reviewers. Everything came out done to perfection. I will difenately use this recipe again.

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Bill

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Reviewed: Mar. 26, 2009

Very tender and tasty recipe.

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kbieber

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Reviewed: Mar. 25, 2009

First off, I could not fit everything into the pot. The recipie is good, but its tooo sweet for my liking. Also I would try to add the cabbage a little later. Cooking it all day pretty much killed it.

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Mtcrloss87

Cooking Level: Intermediate

Home Town: Elkins Park, Pennsylvania, USA

Living In: Hatboro, Pennsylvania, USA

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Reviewed: Mar. 24, 2009

I made this for my husband for St Patti's Day. He absolutely loved it. This is a great recipe. The only change I made was I substituted part of the water with a 12 oz beer which helped to enrich the broth and tenderized the corned beef. I use a flat cut style of corned beef versus the point cut, as well. This recipe has been saved to my recipe book and it will be made way before next St Patti's Day!!

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coppercat

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

I was in a mad rush, so didn't have time to put the veggies in...just cooked the Boyle's corned beef per recipe. The meat MELTED in our mouths...just unbelievable. I've never experienced meat that tender! This one is a KEEPER! I'm making Reubens tonight with the leftovers!

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FRANNYFARKLESON

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Liberty, Missouri, USA

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Reviewed: Mar. 22, 2009

5 stars but I did make a few changes: I put the beef in, rubbed it with 2 T brown sugar instead of putting the white sugar in. I topped with water and spices, using less vinegar, then the veggies (red potatoes instead of white) and finally the cabbage.

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Karen

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

Okay, so I know I shouldn't change a recipe and then review it, but I was looking in this case for instructions on how to do corned beef in the slow cooker. This was GREAT! I had a 4 pound brisket, and I filled the slow cooker as full as it would go with onions, carrots, and potatoes (we don't do cabbage). I sprinkled the spice packet, black pepper, onion powder, and garlic over everything, added the bay leaf, and added the water. I set the cooker to 10 hours on low (since I had scaled up the recipe) and when I came home everything was PERFECT. My friends really liked it and this was by far the best and easiest corned beef I have ever made. Woo! =D

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Kitty Rainethorne

Cooking Level: Intermediate

Home Town: Edgewater, Maryland, USA

Living In: Glen Arm, Maryland, USA

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Reviewed: Mar. 21, 2009

I made on St. Patty's day and it turned out really good. I think that next time I will cut down on the veggies and cook for 10 hours. Hubby liked it and that was what I was looking for. Thanks

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teelaz

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Reviewed: Mar. 21, 2009

if I could give 10 stars, I would! We loved this!!! No room for cabbage in the crock pot, so we served German Slaw (w/ oil and vinegar base) and YUUUMMMM! The soft and tenderness of the beef with the crunchy of the slaw was super, and great the next day on Rye bread as a sandwich too! This is a definate go-to recipe now! THANKS

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dot

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Reviewed: Mar. 20, 2009

My wife really loved this... Delicious!

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Gabriel

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Reviewed: Mar. 20, 2009

Great recipe. I added the cabbage the last 3 hours and it was done perfectly. Donna

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donna

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Reviewed: Mar. 20, 2009

the corned beef was so tender and the vegies were great. Used a 2lb. corned beef. my DH and I were fighting over the last piece. I thought it would be more than enough for the two of us. I guess I was wrong.

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LCP413

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Mar. 20, 2009

This was very good and so easy to fix. I added some apple juice to it and put the vegies (except cabbage) on bottom per the other suggestions. I will definitely fix this every St. Patty's day.

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Marlene

Cooking Level: Intermediate

Living In: Lake Forest, California, USA

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Reviewed: Mar. 20, 2009

Really good. I was nervous about the vinegar & sugar- but not tangy at all. It actually came out perfect. I think it had more flavor than if you just boil in water without teh vibnegar & sugar or slow cook in plain water, even with additional spices.

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DIANAMC

Cooking Level: Expert

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Reviewed: Mar. 19, 2009

This recipe was absolutely amazing and made our St. Patty's Day fantastic thank you very much for this!!!! Cooked it on high for about 5 and half-6 hours and it was mouthwatering again many props to the cook on this one!!! A splash of white vinegar on top of the pile of cabbage mix was tasty as well (a tradition from my friend's family) Again thanks for this one will be made many times!!!

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Shobo

Cooking Level: Expert

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Reviewed: Mar. 19, 2009

My husband loved this! I had NEVER seen it before, much less cooked it... and it turned out great!

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Dani Troup

Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Mar. 19, 2009

This was great and easy! I replaced another receipe from this site that called for George Killian’s Irish Red Beer and although that one was good, this I felt was better. I did not cut my brisket in half and found I only needed to cook the meat 5 hours and then another 2 after I added the cabbage. Excellent!

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Carolina

Cooking Level: Expert

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Reviewed: Mar. 19, 2009

Oh god lord this was like the best meal I have cooked in ages. I replaced half the water with Guiness beer and it was amazing. Not the healthiest thing in the world but totally worth eating.

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