Reviewed: Mar. 17, 2009

This was my first time making (or eating) corned beef and cabbage, and it was great! My boyfriend and the rest of my dinner guests all love corned beef, and they couldn't stop raving about how good it was. I did put the meat in first, and I used one additional cup of water (plus one beef bouillon cube). I cooked on low for 9 hours and then turned it up to high and added in the cabbage for an additional 2 hours (to steam, like others recommended). Other than that, I made exactly as written. All the veggies were so delicious and tender (not falling apart at all), and the meat was amazing. Will definitely use this recipe when I make corned beef again! Thanks for making me look like a pro! ;o)

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Becky

Cooking Level: Intermediate

Home Town: Heidelberg, Baden-Württemberg, Germany

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 17, 2009

Absolutely no modifications.

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Richard

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Reviewed: Mar. 17, 2009

Awesome! Make sure you cover the corned beef with water (3 cups was not enough for me).

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Kathleen

Cooking Level: Beginning

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Reviewed: Mar. 17, 2009

This recipe was very "no fuss" and very tasty. I didn't alter a thing. The vinegar and corned beef spices gave the vegetables a nice tang. Great flavor overall. I cooked mine for 8 hours and the meat was fall-apart tender. Thanks for the recipe!

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Christina

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Reviewed: Mar. 16, 2009

I tried this recipe tonight for a St. Patrick's Day party. I have never cooked corned beef (and I am not Irish) so I had no idea what to expect. It turned out REALLY good. All my guests went back for seconds! I followed the recipe exactly except I put the meat on the bootom and then topped with veggies (I don't like soggy veggies). And I used white potatoes because I didn't have red skins. This was very easy and I will make it again! Thanks!!

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CHAS826

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Reviewed: Mar. 16, 2009

I had never had corned beef before and decided to make it for St. Patrick's day meal. It was so easy to prepare and tasted wonderful. Even my picky 3 and 4 year old loved it (except for the cabbage)We will definately make this again.

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Rboeglin

Cooking Level: Intermediate

Living In: Jasper, Indiana, USA

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Reviewed: Mar. 16, 2009

This is a great recipe! Very Yummy! I thought the pepper was too much so I used a little less. I also cooked it in the oven at 250F instead of the slow cooker.

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Cathi

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Mar. 15, 2009

the cabbage was horrible. the only part that was edible was the beef, and that was impossible to slice. I would never cook all of these ingredients in a slow cooker again. it might be okay if only the corned beef was in the slow cooker, and the vegetables were cooked separately.

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bojo

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Reviewed: Mar. 15, 2009

The best I have ever had (and I have had alot over the years)Loved it!

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Claudia

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Clarkston, Michigan, USA

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Reviewed: Mar. 15, 2009

DH and I thought this was the most flavorful and most tender corned beef that either one of us had ever had. I put in more than 3 cups water to make sure that the entire piece of beef was covered. Thank you!!!!!

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2obies

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Mar. 13, 2009

Great!!! I never cared for Corned Beef, my boyfriend talked me into making this for him and I think I ate as much as he did!

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Cheryl S.

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Reviewed: Mar. 13, 2009

I cant wait to try this it sounds so easy and absolutly delicouse....

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Pampered Chef mom

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Reviewed: Mar. 12, 2009

Just made this tonight for dinner and it was a total hit! Ommitted the sugar and vinegar, because I had made italian beef with vinegar before and didn't like the bitter vinegar taste. Also, I put the corned beef in first(added enough water to cover meat) seasonings, carrots, potatoes, onions, and cabbage in last so the cabbage was actually steamed. Cooked for 10 hours! My boyfriend said it was the best he ever had. Will definately use this recipe from now on!

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Kris from the Illinois Valley

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

Ok - in defense of the original recipe, I did leave out the sugar and vinegar -- so my version was a little more basic (and I cooked the cabbage separate as it wouldn't all fit in the crock pot) - but at best, this was "ok". Meat was tender, but potatoes and carrots had a decidedly unpleasant taste, we threw them out after trying a bit of each. In the end, I might use this again to cook *just* a corned beef roast, but I imagine there are better recipes out there and I'm going to continue looking for one that more suits our family's taste. (Sorry!)

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Tracey

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Reviewed: Mar. 3, 2009

this was O.k.

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roman

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Reviewed: Mar. 3, 2009

DRAINED THE VEGETABLES, ADDED BUTTER AND PEPPER...COULDN'T BE BETTER...EVERY THING WAS TENDER AND PERFECTLY SEASONED...

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HERSHEYSKISSES

Cooking Level: Expert

Living In: Tinley Park, Illinois, USA

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Reviewed: Mar. 2, 2009

Great recipie,The only change I did was after it was done I took it out of the crook pot and put it in a baking dish I put apricot jam over the top of the meat and put in under the broiler for just a few minutes ..Just tops it off.. my brother is a chef and he always does that when he makes corned beef its great.

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lynda

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Reviewed: Mar. 1, 2009

To make it a bit more irish and yummy add a bottle of Guinness beer.

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ROOFDOG

Cooking Level: Intermediate

Home Town: Franklin, North Carolina, USA

Living In: Annapolis, Maryland, USA

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Reviewed: Feb. 15, 2009

I made this for my husband on valentines day. Which is so fitting because I am not a fan of corned beef and generally dont even get to eat it. This recipe was awesome. I even liked it. I only had red wine vinegar but never the less it is so tender. I put the meat on the bottom. i ended with cabbage. The cabbage got steamed instead of boiled. AMAZING recipe thank you!

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Jennifer

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 3, 2009

Very good and easy. I think it could use a little bit more spice next time, but I'll definitely make it again. The corned beef was so tender it was like eating pot roast. Delicious!

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Kristin

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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