Reviewed: May 28, 2012

My husband lead the cooking effort on this recipe and we both really enjoyed the result! I don't often eat corned beef; hubby likes to make this recipe for St. Patrick's Day. I now look forward to this annual tradition and may even make it more frequently throughout the year. We liked the addition of veggies and appreciated the direction on cooking times and temps. Thanks, Laria!

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Reviewer:

Laura G

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: May 24, 2012

No frills, traditional, and very tasty version of the classic.

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Reviewer:

Johanna Culp

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: San Diego, California, USA

Reviewed: May 22, 2012

I used KIMMY28's adaptation to make this recipe, with the mushrooms and beef broth and whatnot. I will admit, I forgot about the food cooking on the stove and let it simmer quite a bit longer than recommended, finally pulling it off the stove late in the evening. As the cook had been so long I'd fed the kids something else for dinner. The next morning, somewhat dubious, I pulled the pot from the fridge, pulled a potato from the liquid, and popped it in my mouth. I actually squealed with delight, did a little happy dance, and finger fed from the pot for a period of time. Highly recommend this recipe, 5 star, very good and going into rotation at our house. Very very good.

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Reviewer:

Stephanie B

Reviewed: May 9, 2012

Outstanding.

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Reviewer:

Litegal1

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Apr. 23, 2012

I had always been wanting to try something like this. I made this for St. Patty's Day. I took the advice of others & added beer (mickey's). And I removed the corned beef when I added the cabbage for the last 15mins. (But, that was more my hubby was hungry & wanted to eat in 15mins not 15 mins for the cabbage & 15 for the beef to rest!) This was soooo YUMMY! I couldn't believe I made this! The entire family ate this without complaint!

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Reviewer:

Happytown2000

Cooking Level: Beginning

Reviewed: Apr. 20, 2012

This worked perfectly. The beef came out so tender you could cut it with a fork! will use this recipe again and highly recommend it!

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Reviewer:

TedeeBear79

Cooking Level: Expert

Home Town: Geneseo, Illinois, USA

Reviewed: Apr. 19, 2012

I will make this recipe every St. Patrick's Day and will change nothing in the recipe!

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Reviewer:

Elizabeth

Reviewed: Apr. 8, 2012

Awesome! I have never made corned beef and cabbage so I was pretty nervous! But it was delicious!

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Reviewer:

navymom

Reviewed: Apr. 3, 2012

I fixed this 4 times in March. I do believe that it is the best Corned beef and Cabbage recipe. I have a very good Irish friend of 75 yrs old and she told me it was the best she ever had...and preceded to tell it to the owners of a 100 yr old Irish deli and store. I cooked it in only guiness beer and beef broth. Added peppercorns, bay leaf and onions. When the meat was tender I removed it from the pot and glazed it with a tart Orange marmalade, brown mustard and brown sugar glaze and wrapped in foil and put it in the oven. Then I strained the broth, then added the potatoes and carrots and a stick of butter. I cooked the cabbage (I used savoy cabbage) in a separate skillet, braising it in the broth with butter until cooked but still crispy. Made a Horseradish sauce of 3/4 sour cream, 1/4 horseradish, 1 tlbs dried chives and the juice of 1/2 lemon. This recipe will impress anyone you serve it to.

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