This recipe was delicious. I have made corned beef many times, and was a little suspicious about the sugar and vinegar, but I think this was the best corned beef I have ever made. I have been using a slow cooker for the last two years to make corned beef and it really works out well. I did cook my potatoes separately, just because I like them better that way. Also, I added the cabbage only for the last hour because I don't like my cabbage too soft. But the meat was perfect and I did not add any extra water and did not have to turn it. The juice that cooks out of the meat itself and the 3 cups of water was plenty to cover it after a few hours of cooking. My daughter, who has never been fond of corned beef, keeps cutting slices to munch on and is raving about how good it is!
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