"This recipe takes time but you won't be disappointed. Give yourself a little luck o' the Irish with this Americanized version of an Irish feast. Serve with butter and Irish soda bread." — Cindy
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4 1/2 pounds
corned beef brisket
onion, peeled and left whole
1 small head
cabbage, cored and cut into wedges
carrots, peeled and sliced
chopped fresh parsley
This is THE BEST. I made it in the crock pot and the corned beef was so tender and everything was so tasty. I won't wait until next St. Patty's Day to make this again. Fantastic!!!!!!
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.
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.
It was soooo beautiful here in Chicago yesterday (I'm wonderin' what happened today) that I started the meat in the crockpot at 11 a.m. went outside & forgot about it until I came in and took a whiff of the awesome aroma that it produced. I used beef broth (low sodium) instead of the water and added the veges & potatoes at about 3p.m. (I served at 6) I used Vienna corned beef because the last time I skimpped, it was very tough, not this time...it was so tender & tasty. Thanks Cindy..Happy St. Patty's Day!!
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!
I HAVE NEVER MADE A CORN BEEF DINNER IN MY LIFE BEFORE. I DON'T COOK MUCH AT HOME EITHER. BUT MAKING THIS WAS EASY ANDIT CAME OUT GREAT THE FIRST TIME I TRIED IT
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!
I have never made corned beef and cabbage before but I will have to say that I am hooked. This was great! I cooked mine in the crockpot on low for 8 hours. The beef was tender and the veggies were great! My VERY picky 12 year old even liked it. This is a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Corned Beef and Cabbage II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 220
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