Reviewed: Sep. 29, 2007

This is very yummy but if you really want great corned beef and cabbage use a little more than half beer instead of all water. I use 4 12oz cans of Budweiser and the rest water. It makes it so much more tasty and tender!

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Jill Hammond

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: May 14, 2007

Tried this but it didn't have enough good flavor. Thanks to Milana87 I found the best recipe for corn beef in the world. I am telling eveyone about the 'Slow Cooked Corn Beef for Sandwiches' since it is the best receipe I've ever found.

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LemonHead Lissa

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Reviewed: Apr. 5, 2007

Gave 3 stars since I tried this one but once I founded "Slow Cooked Corned Beef for Sandwiches" on this sight I found my keeper. it is simlar except it usese lots of garlic and peppercorns and beer and it is much more tasty than this recipe. all you do is add the vegetables after the meat is cooked and it would make a much better tasting meal.

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Milana87

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Reviewed: Apr. 2, 2007

Fabulous!!I always make this in my corning ware. I just put all ingredients in and set at 350' for about 4 hours. It comes out perfect everytime.

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Coco

Cooking Level: Expert

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Reviewed: Apr. 2, 2007

This was delicious. My whole family enjoyed this recipe. This was my first time making corned beef and now I will def do again.

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MSGYPSYLEE

Cooking Level: Expert

Home Town: Beverly, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: Mar. 20, 2007

I made this for St.Patty's Day this year. It was the best corn beef and cabbage my husband and I ever had. As per other reviews, I used beef broth instead of water. I only had enough to cover half of the roast, so I ended up using some water anyway. I also added lots of minced garlic as my family loves garlic. It was perfect!

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CrysNBoo

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2007

This was really good. Made it for St. Patrick's Day and it was great. Made it exactly as posted.

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Kim~In~Canada

Cooking Level: Expert

Living In: Charlottetown, Prince Edward Island, Canada

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Reviewed: Mar. 19, 2007

We really liked this one. I only changed the seasonings a bit because I was using a brisket that had already been seasoned. Unseasoned briskets are hard to find in our area.

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Criscoh

Cooking Level: Expert

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Reviewed: Mar. 18, 2007

Excellent! We've always done our St. Patty's Day regular old corned beef/cabbage/potatoes, and it was always good--but this just about pushed us over the edge. I used one can of beef broth and added some beef bouillon granules to the remaining water. Followed the recipe and also added the spice packet, cooked in a cast iron dutch oven on the stove top. The recipe didn't indicate if it should be covered, but I did throughout most of the simmer time. I saved the cooking liquid because my husband wants a repeat today instead of corned beef sandwiches! Thanks so much for posting.

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Sharon C.

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Mar. 17, 2007

Very good and easy recipe that my kids liked! I've made Corned Beef & Cabbage before but this is, by far, the best way I've had it. The potatoes were yummy and the meat was very tender. It does take a while to cook so next time I would start earlier! I would definitely use this recipe again. Delicious!

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Anita B.

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Mar. 17, 2007

A St. Patrick's Day staple! I used a 1.5lb brisket and still didn't have enough room in the pot for the potatoes (maybe my dutch oven is only 4qt). Just took the meat out at the end and cooked the veggies in the juices. Easy and delicious.

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FieldGreens

Cooking Level: Intermediate

Home Town: Newcastle, California, USA

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Reviewed: Mar. 17, 2007

Yum yum yum. I made this meal as instructed, and although it was time consuming, it was delicious. I echo the suggestion to buy a good piece of meat, though. The extra cost will pay off in tenderness.

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Amy

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Juneau, Alaska, USA

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Reviewed: Mar. 15, 2007

It has now been 7 years of using Cindy's recipe for my Annual St. Patty's Day Dinner for a local Organization. This year I had over 50 attendees. The members look forward to this dinner every year. After reading some of the comments from other reviewers, and how they "modified" the recipe, I decided to let you all know what my secret is; I follow the recipe to the letter. If after scaling the recipe for 509 people, it calls for 32 1/2 peppercorns, I use 32 1/2 peppercorns. I also do not use cheap briskets of corned beef. There is so little fat in the pot that when its time to add the potatoes and carrots, the butter is needed to provide the fat. I do not mess around with Mother Nature, and I don't mess around with Cindy's recipe.

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Dave

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Reviewed: Jan. 11, 2007

This is a fabulous recipe. I had no idea what I was doing and I don't usually care for corned beef. The butter and parsley at the end is a MUST for buttery tasting veggies and fresh color. I only cooked the cabbage for 5 minutes and the veggies for 15 (tender crisp). I substituted Beef Broth for water(recommended by another reader), used coarse sea salt, added 4 whole cloves for a nice added flavor, and red potatoes and baby carrots (on hand). My brisket was almost 6 pounds and this recipe still worked great. I had to take the meat out to cook the veggies, but that was perfect for the 'rest period' for the meat. Also, I had no seasoning packet for the brisket (home raised beef) and it made no difference. It was better without it!

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mtmrjm

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Reviewed: Nov. 23, 2006

tasted great seemed like alot of potatos and cabage.

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Gary C.

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Cedar Falls, Iowa, USA

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Reviewed: Sep. 28, 2006

This was very good! My husband loved this recipe and it is easy to use the leftover meat for reubens-just make with rye bread and swiss cheese and sauerkraut. Yum!

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Alysia T.

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Reviewed: Sep. 24, 2006

We loved this. My brisket was only 3 1/2 lbs, so I added a bunch more potatoes (used small white potatoes, halved). The whole family loved it, will make again and often! Our 3 1/2 lb roast comfortably fed 7 adults one 3/4" thick slice.

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