The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 18, 2004
We enjoy this meal. I add some chicken bouillon cubes to the water and a little butter it just adds more flavor. I also added onions and garlic powder.
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Cooking Level: Expert

Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 18, 2004
A wonderful recipe. I used a 4.5 lb brisket and added an onion. I had to omit the potatoes due to the space constraints of my Crock-Pot. I added 2 beef bouillion cubes and 10 peppercorns and filled the pot with water. I cooked for 10 hours on low. The results were delicious.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 16, 2004
great, i've made corned beef before but never with the cabbage and vegi's. i will make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 15, 2004
Yum, yum, yum! I'm sure I screwed this up, as it was my first time making CB&C. I started it in the CrockPot because I had to leave, then transferred it to a stockpot when I got back, then back to the CrockPot (with 20+ whole baby carrots, 2 sliced large brown potatoes, and 1 sliced yellow onion). I used some beef bouillon cubes, some pepper corns, dash of salt, and about 6 whole garlic cloves for simmering the beef (I didn't get a seasoning packet with my meat). I think for my 3.5 lb cut of meat, I cooked it for a total of 4 hours (with veggies done to crisp-tender). Left some of the juice in the stockpot to cook up the cabbage, as I couldn't get it all to fit in the CrockPot. Served hot with some fresh French bread. Wowzers, this CB&C was dreamy! Thanks for the recipe and thanks to all the great comments, reviewers!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 14, 2004
Even my Irish grandmother loved this one!
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Cooking Level: Intermediate

Home Town: Bowie, Maryland, USA
Living In: Bethlehem, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 14, 2004
The results of this recipe seem to depend largely on the quality of the spice packet that comes with the corned beef. I liked the enhancements in several of the reviews.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 11, 2004
Love this stuff, wouldn't change a thing.
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Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA
Living In: Sarasota, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 29, 2004
I made this dish for the first time and my husband and 11-yr old son loved it! I did substitute the water with the low sodium beef broth as others had recommended. Other than that, I wouldn't change a thing! I loved that it was easy to prepare and I could basically leave it for a couple of hours. I can't wait to make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 28, 2004
I executed the recipe as is (can't truly rate it otherwise can you?) and was thoroughly pleased with the results. Timing is very subjective of course, depending on the the kind of pot you use (enamelled iron, steel...), your stovetop (gas, electric, halogen...) or oven (regular, convection...), but the times given in the original recipe are a very good gauge - just remember that tenderness is what you aim for. My only addition was a generous swirl of sweet butter in the strained broth before serving; it adds a lovely richness to the sauce. Eight thumbs up (there were four of us)!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 11, 2003
This was really good. The corned beef turned out dry, so I don't know if 50 min per lb was too long, but still it was tasty. I used red cabbage to add color to the plate. I made this as a surprise on the one year anniversary of our trip to Ireland. My husband was very pleased!
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Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA
Living In: Boynton Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 17, 2003
Everyone loved it.
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Cooking Level: Intermediate

Living In: Seaford, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 27, 2003
This is the traditional recipe - but like the other reviews said, the 10/5 was just right. Thanks Laria!
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Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA
Living In: Ellijay, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 7, 2003
Just a good, straightforward and easy recipe. I use is all the time and i finally put it in my "recipebox" cuz im tired of looking for it!!! THANKS AGAIN
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 30, 2003
One word......AWESOME!!! Thank you.
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Cooking Level: Expert

Home Town: Panama City, Florida, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 29, 2003
We made this for St. Patricks Day this year with fabulous results. I didn't have any beef broth on hand, so I used homemade chicken broth, and it worked so well! Not overbearing the way beef broth can be sometimes, but enhanced the corned beef seasoning very well. I also used the leanest cut of corned beef I could find. Cooked the cabbage a few minutes longer as one woman suggested. I won't wait until next year to make this again!
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Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 18, 2003
I browned it first in olive oil and minced garlic. I used beef bullion, didn't have broth, with the water. Used potatoes, onions, carrots and cabbage. Served with crusty bread!!! Only problem--didn't get a bigger piece of beef. Will make again and won't wait for St. Paddy's Day.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 18, 2003
I'd never made this dish before and decided it would be fun for St. Patrick's day this year. Thank you Laria for the easy instructions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 17, 2003
Wow! This was my first experience making corned beef and cabbage! Great recipe. I took the advice of previous reviewers and used beef broth and added garlic and an onion. Very flavorful! Will definitely make again. It turned out perfect! I loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 17, 2003
Very good, cooked corned beef in beef broth. Just before serving I remove the beef and put it in another dish and spread with mix of brown sugar and mustard. Spread that over meat and broil for a minute. Then slice and serve. My family loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 16, 2003
Fantastic and easy to prepare and cook. Most enjoyable with corn bread. A little dash of butter (1 stick - after fully cooked) ads an additional boast of flavor. Served over rice and of course some tabassco .... WOW !
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