I usually cook all my meats in the slow cooker on high for 5-6 hours. I tried to cook the corned beef on low as suggested by many and it came out tough and stringy as another reviewer stated. Carrots were undercooked. I had company and this was embarrasing to say the least. Not making this again but glad some had success in this recipe.

Delicious, thank you...nice way to eat up our winter cabbage from the garden.

I cooked the brisket by itself for 1/2 the time, then add potatoes, then carrots, and then onions. Added the cabbage 1 hr before eating, so vegetables weren't overcooked.

I can only comment on the temperature since I didn't add anything but 4 cups of water (and it was wonderful!). I ended up cooking it on high for the 8 hours as the recipe says and it was moist and falling apart (which was my goal). There were a lot of reviews that suggested cooking it on low. The high temperature makes it tender and delicious!

Followed advice of other users, cooked it on high for 8 hours, came out lovely, but next time I will definitely add only half a bottle of beer.

I thought it was delicious. My husband didn't like it as much, but maybe that's because he has no Irish blood. ;)

Truth be told, I guess I'm just not fond of traditional corned beef and cabbage because I did not care for this at all. :( While I enjoy deli-style corned beef sandwiches, but apparently don't care for it any other way. Ditto for the cabbage. It's fine in just about anything else but ended up being what I liked LEAST about this dish. For all you corned beef lovers out there, this is a great find. It just isn't for me. Thanks anyways, Lusyrsgirl! :-)

My first time trying the traditional St. Patty's meal and it came out wonderful. The only changes I made was I used Milwaukee's Best Ice beer that I got from a friend. I will definately make this again. BTW, Wieght Watcher's points plus is about 12 per serving. :)

I changed the recipe just a bit. I did not use beer. I sliced up a sweet onion and crushed 2 cloves of garlic and added to the slow cooker. I then put the corned beef round in and covered with the water. I put a heaping Tablespoon of good pickling spice in a coffee filter and tied it with string. I added it to the pot and put the cover on and cooked on high for 6 hours. When done I drained the broth off into a large pot and cooked the potatoes, carrots and cabbage. I covered the corned beef and kept warm until the veggies were done. Sheer perfection. Thanks for sharing.

Clearly this recipe is VERY forgiving. When you read so many of the reviewers cooking it entirely differently you can assume that almost any version will turn out well. I have made it twice, both times it turned out the way I like it; shredded like carnitas. I added 4 3/4 cups total liquid, beer (used IPA) and water in any ratio you want. I also added baby whole potatoes, small bag from Trader Joes, four carrots sliced in thick rounds, and one whole onion sliced in rings. The potatoes and onions I put on the bottom of crock pot with the meat on top. Carrots went around the sides (I add cabbage cut in 1/8s two hours before you serve meat). I did use the spice packet enclosed with the meat and also added a few tablespoons of brown sugar, a couple of cloves of diced garlic, four or so bay leaves, and a couple of teaspoons of mustard seed. Don't add additional salt, corned beef is already salted so its not necessary. Again, there is so much variation in cooking temperatures and times from people that have cooked this, I am pretty sure anything suggested will work. I start my crock pot on high for two hours, turn it down to low for four to six, then back up to high when I put in cabbage for another hour or two. My total cooking time varies from 8 - 10 hours depending on when I want to serve and how long I have it on high. If you need more of a "plan" then that; go four hours high, four hours low and you will be pleased. Pretty stress free receptive and VERY flavorful.