Reviewed: Mar. 26, 2006

Very good recipe! I made a few minor changes. Instead of the peppercorns I just added the packet of seasonings that came with the brisket (it had peppercorns in it). Thankfully I didn't have to skim the fat off the top because I left it for a few minutes with a lid on the pan and the fat boiled out. :) I wouldn't have skimmed anyway due to the fact I didn't want to take the spices out too (they float). Also, instead of garlic powder I added a whole bunch of minced garlic. Very, very good.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Mar. 20, 2006

This corned beef was really good. I used the season packet and all the spice suggested in this recipe. The only thing I changed was putting the butter in after I put the veggies in a bowl. I also salted and peppered them at that time.

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K.C.

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: Mar. 20, 2006

This was great! I've tried many Corned Beef and Cabbage recipes and this by far was the best. My husband and two little kids just loved it!! It made our St. Patty's Day dinner perfect.

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luv2cookmom

Cooking Level: Intermediate

Home Town: Salem, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 20, 2006

I had never made corned beef before and didn't know what to expect. This was sooooo good. I left out the butter and salt and added much more garlic powder. I also put the veggies in with the beef for about 2 1/2 hours and they were great. I also cooked more veggies in the leftover broth because everyone ate the first batch and they were almost as flavorful. I made hash using just the potatoes and beef and it was fabulous! I made this today in the crock pot and it wasn't nearly as good. It was dry and had very little flavor. Stick with the stove top!

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Michelle C

Cooking Level: Expert

Home Town: Portland, Maine, USA

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Reviewed: Mar. 19, 2006

We loved this recipe! I changed it a bit, though. I rinsed the brisket & trimmed the fat, which separated it into two pieces. I used all of this recipe's spices, as well as the spice packet that came with the 4 lb. brisket. At the end of cooking the meat (about 2 1/2 hrs.), I added the carrots & red potatoes first, and cabbage after 15 minutes, then simmered til tender. Skipped the butter & parsley, & served with spicy brown mustard & dill rye bread. Perfection! I can't wait to use the leftovers for Reuben sandwiches, Irish Egg Rolls, & CB&C soup. Thanks for the great recipe, Cindy!

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MsMellie

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2006

We had guests over for St. Patricks Day. They all loved it, as did I. I did not follow the recipe exactly. I used the packet of spices that came with the roast instead of the bay leaves. I also did not add the parsley because it seemed like it was just for color, and I did not add the butter as it seemed the that juice was greasy enough. I cooked it in a crock pot for about 8 hours. I pulled out the roast and put it on a pretty dish with the vegetables and put it in the oven on a low temperature. I tried to cook the cabbage in the crockpot, but it took to long and we eventually just dumped it all into a stock pot with more water and let it boil for a few minutes until it was done. It was delicious. Everyone raved and had second. We will do this again next year. We ate it with Irish Soda Bread and limeade.

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leelee0880

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Mar. 17, 2006

And add a few pluses to the rating. My husband wanted it for lunch on St Patrick’s Day, so I ended up cooking it the night before in the slow cooker, but potatoes, cabbage and carrots on the stovetop once the meat was done. My 4-year old daughter ended up eating it in the morning for breakfast and she is Russian, not Irish and my husband couldn’t get enough of this meal as well. This was my first time cooking corned beef and I will buy more meat while it’s on sale to cook it again later this year. Thank you for sharing!

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nspring

Home Town: Tynda, Amur Oblast, Russia

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Reviewed: Mar. 16, 2006

I didn't like this much but Husband couldn't get enough. I cooked it in the crockpot; it was tender - but by no means shreddable - after about 7 hrs. The carrots and cabbage took about 20 mins.

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 9, 2006

I made this in the slow cooker and cooked on high for six hours. The meat was so tender you could eat with a fork. I forgot to add the parsley and the butter at the end and it was still perfect. Next time I'll add a little more onion.

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 9, 2006

The Corned Beef beef was awesome, but the cabbage and potatoes were not that flavorful. But it was good.

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DaKodagyrl

Home Town: Albuquerque, New Mexico, USA

Living In: Saint Charles, Missouri, USA

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Reviewed: Jan. 6, 2006

This was excellent. I made it for my fiance who is not that crazy about corned beef and he loved it.

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REDONRED

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Evans, Georgia, USA

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Reviewed: Dec. 3, 2005

This is a very good recipe. I used the leftovers the next day to make Reubens (WOW!). Thanks for this one

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GETVICTD

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Reviewed: Nov. 23, 2005

This was delicious! A wonderful easy dish....looking forward to making it again soon. THANKS!

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Barb

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Reviewed: Nov. 9, 2005

I've used this recipe for the last two years and have had excellent results with it both times! FORK TENDER and JUICY!! I did cook mine in a 300 degree oven for about 6 hours while at work. Than put on stove top and added the vegetable to cook. One thing that I do is rinse my corned beef after removing from the package mainly to remove the blood. I use Boyle's Corned Beef. After eating for supper and fixing leftovers for lunches for the next day never have anything left. Everyone has seconds when this is served!! Thanks Cindy!

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IMACOOKY1

Cooking Level: Expert

Home Town: Denison, Iowa, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 18, 2005

This was my first time having corned beef and cabbage, and I personally didn't like it(that's me not the recipes fault).Now my partner loves it(she has had this type a meal allot) and she said it was a 5 star so that's why it's getting the highest rating.

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CARTHECOOK

Cooking Level: Expert

Home Town: Fort Myers, Florida, USA

Living In: Mill Cove, New Brunswick, Canada

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Reviewed: Apr. 1, 2005

Excellent! I cooked mine with beef broth - wonderful suggestion, have never done that before. I liked the addition of the butter at the end as if the beef did not have enough fat to start with! Yummy!

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OTWIFE

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Reviewed: Mar. 28, 2005

my first Corn beef and cabbage. It was so good. My husband and fatehr in law thought it was even better then my mother in laws. Which means allot since she makes it all the time!!!

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MOMMYCOOKS2

Cooking Level: Intermediate

Living In: Westminster, Colorado, USA

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Reviewed: Mar. 21, 2005

This is my first time making/ trying corned beef and cabbage, and I discovered I don't like it, not the recipe's fault but after skimming all that fat off the corned beef I really lost my appetite... But my guy is a big fan and he said it was fine, just like corned beef and cabbage should be. He said he's had better, (his mom's, of course), but this one was still really good. If I make it again for him, I'll probably use this same recipe. Thanks, Cindy.

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ELLENEJ22

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Reviewed: Mar. 20, 2005

Cindy, this was exactly what I was looking for to celebrate St. Patrick's Day at our house. I had to do in a slow cooker while I was at work, but with a few changes, it still came out very good. I put EVERYTHING your recipe called for (including some red potatoes)in a slow cooker and cooked for about 7 hours on high. The meat was a little tough still so, I boiled on stove (about an hour) with meat and juices only, to finish. Great flavor and the potatoes and carrots (I used baby)were actually perfect (not too overcooked)The cabbage however was overcooked;which was okay because I only added half the called for amount(for the flavor). I added the other half of fresh cabbage to the meat as I boiled the extra hour and it worked out fine. Thank you so much for the recipe!

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Mar. 18, 2005

Very tasty recipe!! My husband and I really enjoyed it but the children didn't really go for the cabbage. I love cooked cabbage so I have no problems with leftovers.

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LAUREL66

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

Living In: Manchester, Connecticut, USA

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