Reviewed: Nov. 16, 2009

I loved this because I can put it all in the crock pot first thing in the morning, go about my day and have a wonderful completed meal when I return home at 5pm. Few observations: the recipe definitely meant to say 8 hours on LOW, I can't imagine how it would have turned out otherwise, nor can I think of any crock pot recipe that is cooked THAT long on high. Secondly, use beef broth instead of water, it gives that much more flavor. Finally, I took out the roast and let it rest for 20 minutes and threw the cabbage in. It was perfectly cooked in the 20 minutes and not soggy at all.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 7, 2009

Very salty. I have to agree with some of the others who rated this about WAITING to add veggies at the end.. I personally did not like this.. Apparently I'm not a CB & Cabbage fan.

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Linda

Cooking Level: Professional

Living In: Helena, Arkansas, USA

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Reviewed: Nov. 5, 2009

This was a good recipe, had good flavor, tender. A little salty. I cooked it in the crockpot and used Heineken beer. I didn't care for the whole peppercorns, but think cracked pepper would be fine or putting the peppercorns in a bag.

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SAXYBONE

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Nov. 4, 2009

Thanks for the great recipe!

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Rachel Timmerman

Cooking Level: Intermediate

Living In: West Allis, Wisconsin, USA

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Reviewed: Oct. 27, 2009

Great version of corned beef and cabbage. I made it exactly as is and it was great. The only thing I may try next time is putting the potatos in with the cabbage so they aren't so mushy. But on the other hand they were good that way...

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Alissa

Cooking Level: Beginning

Home Town: Sunnyside, Washington, USA

Living In: Renton, Washington, USA

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Reviewed: Sep. 8, 2009

I made this recipe for my first ever St. Patties with my new hubby. After reading many reviews, I decided it was too basic and made several changes to add more flavor: 3 Tbl sugar (white or brown). enough water or beef broth to submerge meat. 6 garlic cloves. 2 bay leaves. 3 Tbl butter. 12 whole Allspice. 1/2 tsp pepper. NO SALT!!!!! 5 red potatoes (instead of 10 - leaves more liquid in pot). 3 carrots (sliced instead of matchstick pieces). No cabbage (cooked seperately to prevent sogginess). 2 Onions (quartered). Hope this helps. Enjoy!

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Heidi

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Reviewed: Aug. 12, 2009

I agree that the temps should be on low for 8 hours, adding garlic and pepper but also like to add parsnips and turnips with the other vegies. Once I added caraway seeds to give it a different flavor..some of the family liked it, some not.

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Grace Goodsky

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Reviewed: Jul. 26, 2009

It was good but no more tender than cooking it in water alone.

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Sonhe

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Reviewed: Jul. 11, 2009

Let me tell you-I am the only one in my house who likes reubens, so this was a hard sell- but it was awesome!!!! My husband and 20 year old son loved this! In fact, the leftovers were actively fought over. They can't wait until we have it again. The best recipe ever!!

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basketmaker2004

Cooking Level: Intermediate

Living In: Rockingham, North Carolina, USA

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Reviewed: Jun. 23, 2009

So easy and so delicious!

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khandley25

Cooking Level: Intermediate

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Reviewed: May 28, 2009

Amazingly simple, and amazingly delicious. The only changes I made were to set the slow cooker on low, instead of high. The meat came out tender and falling apart. I might put in the vegetables later on next time, but if you like stewy and smushy vegetables, then put it in the pot at the beginning. A solid hit! My boyfriend loved this dish, and it made leftovers for the two of us for a week!

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Kat H

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Reviewed: May 27, 2009

I followed the recipe to the letter and it came out perfect. I highly recommend it. It was so good and so simple to make!

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HIRAMABIFF

Cooking Level: Beginning

Home Town: Churubusco, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: May 4, 2009

Really good-my family loved it. The only change I made was to cook it on low for 8 hours and then add the cabbage the last 1/2 hour of cooking. 8 hours on high seemed like the meat might get too tough.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 3, 2009

very, very tasty, but next time I will put the veggies in about 4 hrs. not at the beginning, and I will make it again soon.

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GRANLAMB

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Reviewed: Apr. 28, 2009

Delicious!

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TLW0929

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Reviewed: Apr. 11, 2009

I made this the other night and it was awesome. My boyfriend loved it and is still talking about it. The leftovers make good sandwiches too.

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TattoosR4Ever

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Reviewed: Apr. 6, 2009

Amazing! I cooked this exactly as the recipe shows and it turned out fantastic. I don't even like corned beef that well, but I had two helpings!

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hairbrush

Cooking Level: Beginning

Living In: Bellevue, Ohio, USA

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Reviewed: Mar. 25, 2009

Very Good! I made the recipe for St.Patrick's day. It was so nice to do the cooking in the morning and have it all ready to go that evening. My family really enjoyed it.

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TFR1959

Living In: Wichita, Kansas, USA

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Reviewed: Mar. 24, 2009

Very good! I also added a little garlic powder, onion powder and fresh ground pepper. I used Guinness Draught for the beer. I will definitely be making this recipe again next St. Patrick's Day. It taste just like my mom's recipe, and she's Irish. :)

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