Reviewed: Mar. 19, 2013

Generally speaking, I think I still prefer my corned beef between a couple of pieces of rye with a little swiss cheese and some ground mustard. Can't really blame this recipe for that. There are no spices to be critical of. The meat takes care of that. Many thoughts on cooking this on high or low. I opted to go with the recipe, and the meat was perfect along with the carrots and potatoes (no mush). Since I like my cabbage a little firmer, I followed one suggestion to take the meat out to rest, and throw the cabbage in for about 20 minutes. Don't let all the reviews confuse you. Just follow the recipe.

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Reviewer:

Brian

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Carrollton, Texas, USA

Reviewed: Mar. 19, 2013

I followed the recipe, except for using beef stock instead of water. Veges tasted great, and beef was good but after the 8 hours it wasn't fully cooked on the inside! Next time I'll omit the veges except the onion to ensure the beef gets the full benefit of the heat.

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Reviewer:

msharp99

Cooking Level: Intermediate

Living In: Newcastle, Washington, USA

Reviewed: Mar. 19, 2013

I had never made corned beef and cabbage before but decided to try my hand at it. I followed the recipe exactly except cooked the cabbage on the stove for 20 minutes in some of the liquid from the crock pot, as someone else suggested. Absolutely fabulous!

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Reviewer:

PaulaF

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

Reviewed: Mar. 19, 2013

FAST, EASY, TASTE Great!!

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Reviewer:

ext1dxe

Reviewed: Mar. 18, 2013

Tried this over the weekend - followed the recept to the letter. corned beef (flat gray) was tough, and the veggies tasted like vinagar and salt. I really don't know what went wrong (really glad I didn't add the beer!!) Going back to boiling my dinner! It was sad........

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Reviewer:

Sandy L

Reviewed: Mar. 18, 2013

My son drank the beer I was to use for the recipe so, I found a bottle of dry white cooking wine (24 oz) and reduced the water. I don't like cabbage, but in this recipe I loved it! Can't wait until next St. Patrick's day!

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Reviewer:

cindyc

Reviewed: Mar. 18, 2013

Very moist brisket, would recommend. I used baby carrots instead of matchstick. I also only cooked on high for 2 hours and the remainder of the time on low.

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Reviewer:

smoothie_26

Reviewed: Mar. 18, 2013

Several weeks ago I made another highly rated recipe on this site that called for boiling the corned beef. Then I tried this one and, oh my, it is SO much tastier!!! I did everything the same except that I did add beef bouiloon/soup base to the water. I used Labatt's beer, if it matters. Excellent!!!!

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Reviewer:

speakeasy

Reviewed: Mar. 18, 2013

This was good, however I did have to take the potatoes and carrots out of the slow cooker 4 hrs before the meat was done because they were falling apart. Next time I will wait and put the veggies in half way through.

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Reviewer:

Queenie605

Cooking Level: Expert

Home Town: Fairfield, Maine, USA

Reviewed: Mar. 18, 2013

This was absolutely the BEST corned beef ever! So tender and moist, we didn't even need a knife to cut it with. I used Guiness in mine, and also cooked it on low instead of high. AMAZING!! Won't be using any other recipe for corned beef!!!

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