The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 16, 2009
This is how I have made corned beef for years. Definitely a tried and true recipe.
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Cooking Level: Intermediate

Living In: Sound Beach, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 16, 2009
I have made this recipe previously and continued to play around with it each year. I finally got rave revues this year. I did not get the spice packet with my 3 1/3 lb flat cut corned beef so I added 3 garlic cloves, 2Tbls. peppercorns and 1 stalk of celery to 2 cans of beer, added the beef and covered with water. Followed rest of directions, removed beef to warm oven before cooking veggies in the brine. Also added some white potatos and onions. Served with a horseradish sauce. Delicious.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 15, 2009
The best ever! I have tried everything from baking, steaming, to slow cooking. Nothing compares to this one. The only difference was, I added one peeled onion whole, a table spoon of alspice, and several bay leaves. Wow, this is the only one for us.
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Ray

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 15, 2009
this is agood basic recipe, I add oinions and dry mustard with garlic. Also the last hour, I pull the corn beef out to add the veggies...while the veggies are cooking I place the corn beef in my smoker for the last hour, smoke with hickory,mosquite and cherry chips. peel the tougher larger outside cabbage leaves off and retainer whole for the serving plate. I plate in a very large turkey style plate with corn beef in the middle,rim the outside edge of the plate with the outside leaves of the cabbage and place the veggies on the cabbage leaves. PS - you can't put in enoght carrots.... again a good basic recipe adjust to get your own version....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 14, 2009
Amazing. The pot I used was a little small, so it was a tight fit, but I made it work. Delicious carrots, potatoes, cabbage, and such tender corned beef. A fantastic recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 14, 2009
I don't even like corned beef and cabbage and this was a hit! For the most part, I stuck to the recipe. Just added one bottle of Harp beer, a Tbs. of minced garlic and a dash of celery salt. I did not include the potatoes with the meat because we were having another potato sidedish, but I think they would've been good cooked in the pot. I cooked a 3 1/4lb. piece of meat for about four hours and it shredded beautifully. Great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 14, 2009
I made this one last week and it was really good. I rinsed off the beef when I took it out of the package, then proceeded as directed. I used regular potatoes, peeled and cut in half instead of the red potatoes and they worked fine. I cooked the potatoes and carrots about 30 minutes before adding the cabbage. The meat was very tender and the veggies cooked just right.
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8 users found this review helpful

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Cooking Level: Expert

Home Town: Wenatchee, Washington, USA
Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 13, 2009
Jeepers, it needs onions! Everything except desserts needs onions!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 12, 2009
We did not care for this at all! The veggies were not done enough & the cooktime wasn't long enough to disperse the flavors. I think it needs to be cooked all day.
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Cooking Level: Intermediate

Home Town: Glidden, Wisconsin, USA
Living In: Mountain Home, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 12, 2009
This has been my standard recipe for years. I have found one thing that takes it to the top. After the corned beef is done cooking I remove it from the pot or crock pot and top it with a glaze of mustard and brown sugar. You can mix it to your liking. I make a lot and let it drip down all the sides. I then put it in the oven until it is heated through and the brown sugar is dissolved. Then slice and enjoy.
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Cooking Level: Intermediate

Home Town: Wexford, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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Reviewed: Mar. 11, 2009
My husband and I enjoyed this very much. Our kids had never eaten Corn beef, so they were on the fence, however for them. They loved the veggies very very much. I placed this in the crock pot/slow cooker all day. I used a 6qt on high. My pot was really full so the cabbage I placed in 1 1/2 hours out from serving dinner. All the veggies were soo good. The meat was very tender, flavored well and soo easy to carve up for slices. Will make this again for hubby and I.
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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA
Living In: Fort Sill, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 25, 2009
This is an excellent easy recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 31, 2009
As I am of Irish ancestry, I always boil the corned beef! I would strongly suggest, however, that, before adding the spice packet, you first bring the meat to a boil and skim the foamy stuff off the top of the water...then add the spices and simmer. Sometimes I forget and what a mess I make!
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Cooking Level: Expert

Living In: Oakland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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Reviewed: Dec. 7, 2008
this is the best corned beef and cabbage i have ever tasted an perpared,subed beef broth for water and cooked veggies in broth......wow i couldnt stop eating.THANKS? LOL
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Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 29, 2008
I have made this twice, both times using a previous reviewers suggestion of cooking the ingredients in beer instead of water. What a great idea! I use 4-6 bottles of a German hefeweizen, and add enough water to finish covering the meat. It's pretty easy to prepare and serve, but still not my favorite dish, it's a little bland. I ended up using a lot of fancy gourmet mustard on the portions I ate to spice up the flavor. But that's just my preference.
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Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 8, 2008
This is the same recipe my grandma taught me but to save time, I put everything in the crock pot.
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Cooking Level: Intermediate

Home Town: Avondale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 10, 2008
Good recipe. The corned beef is really great when served topped with a horseradish dressing. 1/2 cup mayo, 1/2 cup sourcream and horseradish to taste.
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jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 29, 2008
Yummy delicious!! Just like how my mom used to make it. :)
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Cooking Level: Intermediate

Living In: Lakewood, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 8, 2008
great recipe. Had to triple it as I was making it for a crowd. Put the meat in roasters to cook and added beer. When it was time for the veggies I added caraway seed as it seems to make the cabbage have less gas if you know what I mean. Also had to cook the carrots and potatoes longer as I had so many.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 16, 2008
I have been making this for years. I also add a bottle of beer. I also use new potatos and celery, carrots, onion, fresh snap peas, fresh garlic,black pepper corns, mustard seed, dill seed, and lemon juice. Red pepper and bell pepper. I can eat this for days. I don't trim the fat. The fat is one of my favorite parts. This is one of the very few recipes I make that I am not fat conscious about. This and steaks. I can eat this soup for days 6 times a day!
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