Reviewed: Mar. 4, 2008

this was excellent, the changes I made was,I only put the meat by it's self, cooked that for about 6 hours, then I added the cabbage and added ketchep. I squirted some over the cabbage. This was as good if not better than what my mom use to make. And that was over 40 years ago

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prinddi

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Lexington, Tennessee, USA

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Reviewed: Mar. 3, 2008

Very simple to prepare, and the time was correct, the meat was perfectly done, and very tender! I've never added vinegar and sugar to a corned beef recipe before, but followed the recipe exactly. I didn't care for the slightly "tangy" taste it gave the vegetables. I'll make again, but omit the vinegar and sugar.

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Bernie

Cooking Level: Expert

Home Town: Elmwood Park, Illinois, USA

Living In: Cary, Illinois, USA

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Reviewed: Feb. 26, 2008

this is good, but if you hold off on adding the cabbage until the last half hour or so and use canned new potatoes it can be great!

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Briar Rose

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 21, 2008

very good, will make it again. This is the one my dad would have liked.

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mamadel

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Reviewed: Jan. 12, 2008

FOLLOWED RECIPE EXACTLY, HUBBY LIKED IT, I DIDNT THINK IT HAD MUCH TASTE....

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CSAINDON0673

Cooking Level: Beginning

Home Town: Southington, Connecticut, USA

Living In: Berlin, Connecticut, USA

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Reviewed: Dec. 18, 2007

I followed the directions exactly, with the exception of adding only a small amount of cabbage. This was a big hit! The flavor was absolutely delicious. I cooked this on low for approximately 10-12 hours. I will definitely make this again!

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OUR3HOUNDS

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Reviewed: Nov. 24, 2007

Delicious! Best corned beef I've made. Cooked in the slow cooker on low for 12 hours. Plenty of leftovers too!

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WEBGIRL302

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Nov. 12, 2007

This is a great recipe for corned beef. I put the corned beef at the bottom of the crock pot and it turned out tender and delicious.

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Laura

Cooking Level: Intermediate

Home Town: Bremerton, Washington, USA

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Reviewed: Nov. 11, 2007

Very Very Good! It has been almost a century since I have had Corned Beef & Cabbage and this recipe helped bring those memories back! Very flavorful! Thank You, Teresa

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TERESAGIRL29

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Marshfield, Missouri, USA

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Reviewed: Oct. 24, 2007

My family and I did not care for this at all. We usually polish everything off but this time I had quite a bit of left overs (which I threw out). My dad didn't even want to attempt to make corned beef hash with the left over corned beef (gasp as he loves corned beef hash)! The corned beef was bland and dry (weird since it was cooking in liquid); cabbage had a light brownish tint to it and was rather tasteless. Best part of the meal was the carrots. Won't be making this receipe again. Will go back to doing it on the stovetop with my old receipe. Thanks for sharing though.

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The Metz

Cooking Level: Expert

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Reviewed: Oct. 24, 2007

Very easy and the results were delicious. For me, cooking corned beef in the crock pot does require the addition of the additional spices, garlic, vinegar, etc. as well as the spice packet that comes with the brisket. Just seemed to need the extra flavoring for all those hours of slow cooking. My crock pot wasn't big enough to hold everything, so I just added the carrots with the meat. I cooked the potatoes and cabbage before the meal. Family loved it... thanks Karen!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Oct. 22, 2007

I looked forward to this all day but I was disappointed. Followed directions with meat at the bottom. Next time I will do the cabbage and potatoes seperate. The cabbage came out dark and with an odd flavor almost burnt tasting.

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Kathleen

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Reviewed: Sep. 15, 2007

Great recipe, only, I put the corned beef on the bottom, red potatoes and whole carrots cut in 3 pieces on the top. I used 3 cups (or enough to cover the meat) of apple juice instead of water, (no vingar or sugar) what a difference!! I also use the Reynolds slow cooker liners for easy clean up.

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DEE WILLIAMSON

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Reviewed: Apr. 29, 2007

I made this three times with corned beef on sales this St. Patty's day. Excellent slow-cooker recipe.

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SPOILERDAVE

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

Living In: Brentwood, California, USA

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Reviewed: Apr. 10, 2007

I made this recipe last night and followed the instructions exactly, except used a 7-qt slow cooker and added a tad bit more water. I also cooked it on high the first two hours, then switched to low for five hours. The results were fantastic! I was cooking this meal for my husband and a few of his friends and they all agreed it was the best corned beef they have ever had. They couldn't stop eating it and they were so full by the end that they could barely move. I guess that is a good sign...

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mare8199

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Reviewed: Apr. 6, 2007

I made this recipe for my first St. Patrick's day feast and it was a huge hit! It was so easy and the meat came out really tasty and tender. I didn't include the carrots or potatoes (made colcannon as a side dish instead). I'm definitely going to use this in the future!

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Joce

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Reviewed: Apr. 3, 2007

None liked the sweet and sour taste from the vinegar and sugar so we won't be try this again. Had much more success with the Slow Cooked Corned Beef for Santwich on this sight so that will be our standard recipe.

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Milana87

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Reviewed: Apr. 1, 2007

Fantastic! Love the flavor. My hubby didn't care for the extra veggies (he thinks corned beef and cabbage should be just that!) But everyone else, even my picky 12 yr old liked it. Leftovers were even better the next day!

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