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User Reviews

Crockpot Corned Beef and Cabbage

User Rating 4.5 out of 5
63 Reviews
60 out of 63 users would make it again
5 out of 5 5 out of 5
excellent mealJune 04, 2013 By None
I had never cooked a corned beef, although I do frequently try new meals. I followed this recipe to a t, which I rarely seem to do. Rave reviews at our house! Would definitely make this dish again! Thanks!
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
DELICIOUS!!!July 31, 2012 By None
Hands down BEST corned beef ever!!! I used a 3lb flat cut in a newer 6qt cooker, followed the recipe ingredients. I did use a whole bottle of beer, and added the spice packet that came with it. I added the cabbage after 4 hrs. and it was done in 7 1/2 hrs. on low. Let the meat sit out covered for about 1/2 hour before slicing MMMmmm melt on your mouth good!!
84 of 86 people found this review helpful.
5 out of 5 5 out of 5
Love it!January 29, 2012 By None
I always cook corned beef with this recipe and it has never failed me. I have a newer crockpot so I always check it at eight hours, as the recipe says. The beef is incredibly tender and so flavorful. My kids will even eat the cabbage!
45 of 46 people found this review helpful.
2 out of 5 2 out of 5
DissapointedJanuary 26, 2012 By None
Was I suppossed to use a frozen corn beef for this recipe? Because I cooked it for 11 hours like it says to on low, and it was WAY over-cooked. Totally stringy and awful. I hate to be rude, but I truly gave it to the dog. It was a total waste of my money.
1 of 3 people found this review helpful.
5 out of 5 5 out of 5
Nice Change - Good FlavorMay 21, 2011 By None
I am making this for the second time. Had a corned beef in the freezer from the St. Patrick's Day sale. My hubby isn't much of a corned beef fan, but he loved it. Seconds are always a good indication :-). I didn't change much other than to use a hearty brown mustard for the spread on the top. Mine cooked in 9 hours and the leftovers made incredible Reubens on pumpernickel. Thanks for a great recipe and a nice change from the boiled corned beef.
10 of 10 people found this review helpful.
5 out of 5 5 out of 5
wonderfulApril 17, 2011 By None
My family as a rule does not care for corned beef. I wanted an irish dinner for St paddy's day so decided to try this recipe. It was amazing..The family raved about it. I did cook the cabbage seperately. It was so good I am making it again today.
2 of 2 people found this review helpful.
5 out of 5 5 out of 5
More than satisfied!March 18, 2011 By None
Made for St. Patty's & it was even better than the 1st time. We love the flavors. My husband was making noises all dinner long! ;) I use whatever darker beer we have, whether scotch or IPA.. I may try whiskey n water, but don't want to ""waste"" it. 'Happy in HI' review has a horseradish sauce (added too much cream then thickened for a bit), which was great! I roast my root veggies separate, just for preference, & turn my crock to high just before tenting the meat & adding cabbage in layers, not wedges (cooks fast). Not the healthiest, but oh so yummy!
5 of 6 people found this review helpful.
5 out of 5 5 out of 5
Fabulous recipeMarch 17, 2011 By Tony6661959
This is the best corned beef recipe I've ever tried. The beef is so tender and flavorful. The carrots are perfect and the cabbage crisp tender. I keep the beef warm in a low oven while the cabbage is cooking, and I cook it for 50 minutes on high. That seems to give the beef an even better texture because it has a little time to dry out and even crisps up a bit on the bottom. Ten stars!
4 of 4 people found this review helpful.
4 out of 5 4 out of 5
good catchMarch 17, 2011 By None
the corned beef turned out perfect. It did neeed a bit more spice than what was included, but still very good. Very easy as well.
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
The BestMarch 15, 2011 By None
I make corned beef and cabbage once a year and every year I use a different recipe. This is by far the best I've ever made! The beer, mustard and brown sugar give this meat the most wonderful flavor, I will probably not wait until next march to make this again. I did not put the cabbage in with the meat because i don't like overcooked cabbage. I will put it in about the last hour or so of cooking just to get that wonderful flavor. I didn't use carrots at all but did put in several small red potatoes.
28 of 29 people found this review helpful.
5 out of 5 5 out of 5
YUMMY!October 19, 2010 By None
Perfect. Super Yummy. My family loved it. I only made one small change. Because we don't drink any alcohol I didn't have any beer, even non-alcoholic. So I used a can of Apple Beer. It came out great. And the carrots were perfect. Not too crunchy and not mushy. Can't wait for leftovers tomorrow.
30 of 30 people found this review helpful.
3 out of 5 3 out of 5
Good, but.....August 15, 2010 By NancyKim
the corned beef had a good taste and texture, however this was more complicated to make than simmering on a stovetop. Because a crockpot is usually no more than 7 quarts (mine is 6), it's too much trouble to have to take out the beef and other vegetables and leave them sitting out to get cold while the cabbage is cooking. And my cabbage took forever to cook ...way longer than the 40 minutes on high. By the time the cabbage was done (well as done as it was going to get before my hungry husband rebelled) everything got cold. I'll stick to making it on the stove in my huge dutch oven, where I can just throw in everything. I might still use the beer and brown sugar though.
7 of 27 people found this review helpful.
5 out of 5 5 out of 5
Perfect, perfect recipeJune 25, 2010 By None
I love this recipe and have made it many times. The texture of the beef and vegetables is perfect. And onions are not an acidic vegetable. Make it just the way it's written and you'll have the best corned beef dinner ever.
12 of 14 people found this review helpful.
3 out of 5 3 out of 5
Vegetables should be staggeredJune 20, 2010 By None
After eating many botched corned beef and cabbage recipes, I've realized the biggest problem with this recipe is when the cook decides to toss all the vegetables in the beginning. This is a big no no. A guest named ""oh well"" said she made this recipe but the carrots were trashed. I concur. If you put carrots and onions in the very beginning, after 10 hours, the carrots will soften too much and become acidic from the onions and the meat juices. The onions will pretty much be mush. Guest John mentioned that he put his carrots and potatoes seven hours into the cooking. I highly agree. I recommend the following tweaks to the recipe: Add the carrots, potatoes, and onions 7 hours into the cooking. At ten hours, remove brisket and all the veggies. Layer the cabbage at the bottom of the crock pot where the juices are and cook on high for 40 minutes. optional: add two cloves of peeled garlic in the beginning. After 10 hours of cooking, the garlic should be smashed and liquified into the juices.
18 of 38 people found this review helpful.
5 out of 5 5 out of 5
June 09, 2010 By None
This is one of the best recipes I have ever come across for corned beef in the crockpot! Great taste and easy!
5 of 5 people found this review helpful.
5 out of 5 5 out of 5
Perfect!April 23, 2010 By None
This is probably the best corned beef we ever tasted! It was an easy recipe to prepare. The only problem was with the cabbage. Although it was delicious, it took more than an hour to cook in the crockpot. Next time I would cook it in the broth but in the microwave instead of the crockpot.
4 of 5 people found this review helpful.
5 out of 5 5 out of 5
Crockpot Corned BeefApril 03, 2010 By None
I had a recipe that boiled the corn beef for 4 hours, so couldn't leave home. Decided to try this one. It was so awesome tasting my family and I ate the whole thing in one dinner, where it used to be 2 meals. I did use the 5 hours on high recipe, and I used Guinness dark beer - delicious!
3 of 3 people found this review helpful.
5 out of 5 5 out of 5
Best everApril 03, 2010 By None
I will not wait until St. Patrick's Day to make this dish again. My husband really enjoyed this meal and could not believe how great the flavoring was.
3 of 3 people found this review helpful.
5 out of 5 5 out of 5
March 23, 2010 By None
This was a perfect recipe...it looked good, it smelled good, and it tasted so yummy. My 'Irish' husband isn't too keen on corned beef but he complimented me on how delicious it was. The only thing I added was to make a thin sauce for the finished dish from 2 T Dijon mustard, 1 T prepared horseradish, 1/2 C heavy cream and 1/2 C broth from the slow cooker. ""Waaay ONO! Brok' da mout'""
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
Absolutely fantastic!!March 22, 2010 By None
This recipe was absolutely fantastic!! The only issue I had was that since we don't drink beer I was not sure which brand to use, we ended up choosing Guinness stout and it worked perfectly. The only thing I changed was boiling the cabbage separately and then adding it to the juice to soak a for about 5-10 minutes before serving. We will definitely make this recipe again, it will be our go to St. Patrick's dinner for years to come.
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
Very Good!March 21, 2010 By None
We loved this recipe. We added potatoes at the beginning and they were soft and flavorful. In the future, I would only add 1 onion instead of the 2 the recipe recommends.
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
The Best Corned Beef and Cabbage recipeMarch 21, 2010 By None
I was wowed by how easy this recipe was and how delicious it tasted. I've never made CB&C before but will make it this way every time and often. It was so flavorful. Everyone said it was the best they'd ever tasted. The only changes I made to the recipe were I added 3 cloves of garlic, new red potatoes (whole if small), 1 bay leaf, and a little more water to cover the meat. I also used a large whole onion rather than chopped.
5 of 6 people found this review helpful.
5 out of 5 5 out of 5
Great for a Potluck!March 19, 2010 By None
Fabulous recipe! I took it to an Irish Potluck -- huge success. When I added the cabbage (coursely cut), I shredded the corned beef and put both back in the broth and cooked for another 1.5 hours -- after the initial 10 hours of cooking. It was more like soup, but better for a potluck. This is a ""do again"" but next time, I'll add little red potatoes. Thank you -- Happy St. Patrick's Day!
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
crockpot corned beefMarch 18, 2010 By None
Excellent, excellent, excellent, and EASY! I followed the directions exactly except I used brown mustard, put a 3 pound beef in the crock pot at 8 and took it out at 6. Awesome!! First time I tried it, will definitely make it again and my guests love it! (i made the cabbage on the stove however, as I prefer sauteed cabbage). It was tender, juicy and full of flavor. Maybe it was the Yuengling I used!!! Enjoy!!
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
March 18, 2010 By None
This was my first attempt to make Corn beef and found this very simple and easy to put together in my crockpot. i truly enjoyed this recipe and will definately try this again. I invited guest to see there response and they all find this very tasteful. There was one guest who never tried corn beef and she truly was satisfied to this amazingly juicy cornbeef. Thanks!
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
This was just AWESOME!March 18, 2010 By None
I never write reviews, but as someone else put it, if I could give Ms. Larsen 10 stars, I would! I simplified this a bit by using a 1 lb bag of those pre-cut carrots, and about ten 2"" pre-washed red skin potatoes (uncut). I used an India Pale Ale which added a nice ""hoppy"" undertone. Cooked on LOW for 10 hours, then cabbage on HIGH for 1 hour. Everything was wonderful! Thank you!
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
Crockpot corned beefMarch 18, 2010 By None
The corned beef turned out sooo good! Wasn't too sure about the beer and the vegies so I made the coned beef the day before and then put it in a 9x13 glass dish covered it in plastic wrap, put it in the fridge and forgot about it until the next day, I reserved all the liquid and the next day, St. Patty's, I cut up the potatoes, carrots, and cabbage and boiled it all in a stock pot....I am telling you this was so delish I am trying to think of a reason to make it again!
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
Best I've hadMarch 17, 2010 By None
This is absolutely the best corned beef & cabbage recipe I have ever made. I've used other online recipes before. But, truly this is the best!!! The meat is tender not rubbery. I used potatoes, too, because we love them. What great flavor!! Still can't get over the tenderness of the meat. Thank you for sharing. This is a definite keeper. Even my picky eater loved it!! Enjoy everyone.
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
Excellent by farMarch 17, 2010 By None
I cooked this on LOW for a full 11 hours. I cooked the cabbage 40 minutes and it came out PERFECT. This was the best Corned beef and cabbage I ever made. My husband was inhaling it down. Instead of using the beer, because we don't drink, I replaced it with beef stock/broth. It has the same effect that beer does minus the alcohol. Instead of using 2 onions, I used one BIG Vidalia onion to make the juice sweet. 3.60 lbs of corned beef was more than enough for 2 adults. I am going to take the remaining juices and vegetables and make cabbage soup. You really need to try this recipe and it is so easy. Great recipe!
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
The way all recipes should beMarch 17, 2010 By None
This was, by a large margin, the best corned beef I have ever eaten! I followed the recipe to the letter and it was perfection. It was so good that I took some to my neighbor on St. Patrick's day. He hates corned beef, but loved this. This one is goin in the recipe book for good!
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
OMG Good!March 17, 2010 By None
I followed the directions pretty much to the T except I added cubed potatoes about 8 hours in. I probably should have put them in at the beginning, but that was ok. The cabbage too needed to go in a little earlier, but let me tell you, this is melt in your mouth good! I was a tad afraid of the mustard and wanted to turn the brisket to put it into the liquid, but I didn't. My mother who can't eat tough meat was able to eat this easily as it was so tender! Will definitely file this recipe for future use!
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
Great!March 17, 2010 By None
Incredibly easy to make. I added red potatoes and it was delicious!
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
Delicious!March 17, 2010 By None
I made this for St. Patrick's Day, and it was a great aroma to come home to! My husband and son loved it, and there was enough for my lunch, as well as a friend's. (I wanted to share it) I will NOT wait until March 2011 to make this again. Oh, and btw, I did add potatoes. :)
0 of 0 people found this review helpful.
4 out of 5 4 out of 5
Easy and deliciousMarch 17, 2010 By None
This dish is a no-brainer! Very easy to prepare and the end result was fantastic. Served with yellow mustard and popovers, even my 4- and 6-year-old liked it.
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
Crockpot Corned BeefMarch 17, 2010 By None
This was the BEST corned beef I have ever made and I've made it a lot! The brown sugar carmelized the onions and cabbage so they were sweet and full of flavor. The meat was tender and moist. I didn't find the recipe until 10:30 in the morning so I ended up cooking it on high from 11:00 am until 6:00 and everything was great. The only thing I will do differently next time is add some red potatoes at the end because the juice was so good the potatoes would love it!
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
OUTSTANDINGMarch 17, 2010 By None
We have made quite a number of corned beef and cabbage type dinners over the years, but this one was truly a stand out - absolutely DELICIOUS! And easy, too! I threw it all together in the crock pot before work, set it on low, and came home to a flavorful,hot holiday meal. Only things I changed were the addition of some chopped garlic and about 1/8 C brown sugar (rather than 1/4 C). Will definitely make this again!
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
YUMMY!March 17, 2010 By None
I never liked corned beef, but my kids wanted to try it. So I tried this recipe and LOVED IT. I followed it to the 't'. I never write reviews if that tells you something.
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
BEST EVERMarch 16, 2010 By None
This is the easiest and best corned beef I've ever had, let alone made! EASY and AMAZING!
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
Crockpot Corned BeefMarch 08, 2010 By None
Great experience to have ever tasted corned beef and cabbage. The mustard added a new flavor to the meat , Very enjoyable, even to a NON MUSTARD eater and normally user. Used 41/2 LBS Point Cut, it was very tender at 5 hrs on high. Next time I will try the slow cook 10 hour method. Great Dish. Will have it again.
27 of 28 people found this review helpful.
5 out of 5 5 out of 5
February 12, 2010 By None
I tried this for the first time and it was the best brisket I have ever made. I prepared mostly as directed but added the brisket spices last. I have made brisket for many years and it has always be so so but this one I will continue to make for my family time and time again. THANK YOU to the person who posted this and YES I would recommend that anyone looking for a delicious and mouth melting brisket to use this.
12 of 12 people found this review helpful.
5 out of 5 5 out of 5
Excellent!!!February 01, 2010 By None
Loving corn beef and having an Irish boyfriend I wanted to make it on my own. I followed this and it was great. I used coors light for the beer. Next time it'll be Guinness! We used rutabaga or swede, carrots onions and cabbage. Looking forward to making this again!
0 of 0 people found this review helpful.
4 out of 5 4 out of 5
Only needs potatoes!January 13, 2010 By None
The ONLY thing missing in this recipe is potatoes. I use 6 small red potatoes, halved. After placing carrots and onions on bottom and topping with the corned beef, I place the potatoes around the edges of the crockpot, encircling the corned beef. And, I always serve a mixture of mustard--my husband insists! (1T yellow mustard, 1T Dijon mustard, 1T Creole/whole grain mustard and 1/2 T English hot mustard.)
3 of 3 people found this review helpful.
4 out of 5 4 out of 5
Tasty Corned Beef!January 05, 2010 By None
Tried this with my new slow cooker. The corned beef came out terrific!! Very tasty. However, I did add potatos to it and threw them in with the carrots. I used the low setting and have to say that the vegetables and potatos over cooked. Also, the potatos soaked up a lot of the beer so they didn't tast very good. Next time I will probably just cook the beef and steam my potatos and corrots. Thanksm :)
4 of 6 people found this review helpful.
5 out of 5 5 out of 5
Mmm Mmm MmmJanuary 04, 2010 By None
Very delicious and easy to make. I used the recipe, but also added potatoes and celery w/ the vegetables. I also didn't have that kinda time, so I cooked on high for about 5 or 6 hours. Also, cooked cabbage a little longer for about an hour. Turned out awesome and my two young kids (2 & 4 yo) loved it as well. Thank you.
2 of 2 people found this review helpful.
5 out of 5 5 out of 5
Easy Corned Beef RecipeDecember 31, 2009 By None
This recipe made a delicious corned beef and cabbage. There are a couple of suggestions that may be useful however. There is no high temp setting so I cooked the CB&C at high for approximately 5 1/2 hours adding 2 large potatoes (cubed) and six celery stalks (chunked). Another thing that I would change the next time cooking this is to decrease the amount of cabbage used, one head of cabbage (4 wedges) would be more than sufficient. Additionally I would suggest putting the cabbage in at least an hour and a half after removing the other vegetables at the time the corned beef is removed.
0 of 1 people found this review helpful.
5 out of 5 5 out of 5
Awesome!!November 29, 2009 By None
I had never cooked corned beef before. This recipe is amazing...simple and delicious!
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
Good use of cabbage and carrotsNovember 14, 2009 By None
The only thing that I did was added a couple dashes of cayenne pepper (we like our food with some spice). All the liquid ingredients we mixed with the dry ingredients then poured it over the corned beef with onions, baby carrots in the slow cooker. As for slow cooking I cooked it on high for 5 hours, then on low for last 2 hours. For the last part of cooking the cabbage on high level, I recommend instead cooking it on a stove top in pan/pot instead since it takes much longer than 40 mins in the slow cooker on high level to reach the tenderness we wanted of the cabbage. Will definitely make again. We purchased a 2.5 lb corned beef that definitely had more than 4 servings.
3 of 3 people found this review helpful.
5 out of 5 5 out of 5
SpectacularOctober 25, 2009 By None
I thought the 11-12 hours was a little excessive, plus I was hungry so I cooked on low for 10 hours. I added the carrots and red potatoes (always need these in a slow cooker) after 7 hrs (had to remove some liquid). Then I removed the corned beef after 10 hours and placed wedged green cabbage into the slow cooker on high for 30 minutes with the other vegetables. I used Bohemian brand beer from Mexico (not too yeasty in flavor, and I think that helped). One can appreciate the nuance of the brown sugar and the yellow mustard. At this point, I can’t think of how to improve this recipe… the results were spectacular. Next time I may try a spicy brown mustard.
44 of 45 people found this review helpful.
5 out of 5 5 out of 5
OMG!September 28, 2009 By None
This was the best corned beef we have ever had. We doubled the recipe (more meat, two cans of beer) and we added potatoes. We also cooked the cabbage on the stove with the liquid from the pot. The beef absolutely fell apart and was OMG GOOD!!! I didn't have 11 hours to wait so I cooked it on high for about 6 hours and it still came out wonderful. Thanks for the tip.
2 of 2 people found this review helpful.
2 out of 5 2 out of 5
FairSeptember 27, 2009 By None
Tried this recipe b/c it appeared pretty simple. It was just okay. I added a bay leaf and some garlic -- maybe that wasn't necessary and why it went south. The meat was just fair but the carrots were awful and I had to throw them away.
0 of 1 people found this review helpful.
5 out of 5 5 out of 5
Slow Cooker Corned Beef RecipeMarch 21, 2009 By busybusygal2
I made this recipe for a St. Patrick Day Pot luck at my office. There wasn't a morsel left and everyone raved about how good it tasted. I would definetely make this again.
2 of 2 people found this review helpful.
5 out of 5 5 out of 5
WOW!March 18, 2009 By jennyweems
I'm not a big fan of crockpot meats, as they have a tendancy to be tough or dry for me. I wanted to fix something with a St. Patty's day flair and cornbeef was on sale... I checked out some recipes St. Patty's day morning and didn't have 11 hours to cook this. I thought I'd risk it and cooked it on high for the first hour to hour and a half, then on low for the next 7 hours. I did the rest just like it said. It was SO delicious! I can't wait to fix this again! It certainly won't have to wait 'til March '09 to be on my menu! No matter your hesitation, if you're to the point of reading these reviews to decide (like I was) take the plunge and fix this recipe! You'll be DELIGHTFULLY happy that you did!
4 of 4 people found this review helpful.
5 out of 5 5 out of 5
Easy & TastyMarch 18, 2009 By hldragonlim
I made this for St. Patrick's Day and it was great. The cornbeef was really tender and flavorful. The only things I did differently: put the cornbeef seasoning in cheesecloth and placed it at the bottom of the crockpot rather than sprinkling the seasoning on top of the meat since I don't like messy hard spices all over my food, added halved red potatoes and cooked the cabbage separately. My boyfriend loved it too and says he wants it more than just on St. Patrick's Day. I recommend this recipe!
2 of 2 people found this review helpful.
5 out of 5 5 out of 5
This was AWESOMEMarch 18, 2009 By kayehd
I made this for St. Patrick's Day dinner last night and my family loved it. My daughter-in-law is not a big fan of corned beef but she liked it. My husband especially liked it. I added potatoes to it. And, I thought I had plain yellow mustard but only had honey mustard and it turned out great. The only thing I changed was after taking the beef, potatoes and carrots out of the crock put, I put the juice and cabbage in another pot and cooked it on the stove. Everybody was getting hungry and it was faster to do it that way. This is definitely a 'keeper'. Thank you.
2 of 2 people found this review helpful.
5 out of 5 5 out of 5
SuperMarch 18, 2009 By BBTFLA
Didnt have time but cooked on high 5and half hours and was delicious and tender. Followed recipe to the letter outside of time just didnt have but all worked out fine . People said was best Corned Beef ever ate tks for post
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
Compared and altered (by accident)March 18, 2009 By Fastboatinc
We had 6 adults eating and decided to compare against the 'norm' (vinegar, beer, pepper, water, seasonings, etc.) and cooked side by side. (3lbs each). Unfortunately, I started late and was forced to cook on high. At 7 hrs, I pulled out the corn beef and veggies, added some broth, then put them foiled in oven for 1/2 hr to warm. Potatoes were put in at 6.5 hrs, total cook time 1 hr. Cabbage at 7, total cook time 1/2hr (they were put in right after taking out the beef). On to the meal and comparison. 6 out of the 6 adults choose this recipe (although altered) over the 'norm'. In my opinion, the potatoes and cabbage were not cooked long enough..... I like both softer. (Plus my transition cooled off the pots too much). In any event, the others liked it the way it was (perhaps being nice). We look forward to following the 'actual' recipe and anticipate enjoying it even more. One note on 'Servings'..... I had close to 6lbs total for 6 adults (big eaters perhaps) and we had neither recipe of corn beef left over. I read somewhere that 10lbs of it would feed 30 people.... not at our home.
5 of 5 people found this review helpful.
5 out of 5 5 out of 5
The best I ever hadMarch 09, 2009 By susanslomski
I grew up eating corned beef and cabbage so it is not a new dish to me but this recipe sure made it taste like it was. If there was a way to give 10 stars I would. The ease of making it and the taste.,I can't believe the taste. I didn't even have a 12 oz bottle of beer (we are not beer drinkers....in fact, I don't like the taste of beer) but did have a ""pony bottle"" so that was maybe 8 oz??? What ever it is, I used it (if I had the full 12 oz beer I would have used it) but that was the only deviation from the recipe and it came out fantastic! I am glad St. Patrick's Day is coming, it gives me an excuse to make it again so soon. Thanks for a great recipe!!!!
28 of 29 people found this review helpful.
5 out of 5 5 out of 5
October 25, 2008 By carliemitt
My husband loves corned beef and I used to make it on the stove. I bought a new crockpot and looked up some recipes. This was the BEST corned beef I have ever made, it had amazing flavour. I usually hate cooked cabbage, but I even enjoyed the cabbage in this recipe. I even had seconds. I liked the cabbage being a little bit crispy. Very good, a keeper for sure. Will make again as it was so easy.
80 of 81 people found this review helpful.
5 out of 5 5 out of 5
Great recipe - give it a try!March 18, 2008 By naf23mba
I will preface my review by saying that I have never been a big corned beef fan - until now. This recipe makes the tastiest and most tender corned beef I have ever tasted. Like a previous reviewer, I also added potatoes to the mix and they turned out wonderfully. I also added a little celery for additional flavor and it was great. The mustard added just the right amount of ""zing"" to the flavor of the corned beef. If I could do anything differently, I think I would pour the beer and the brown sugar water mixture over the beef and vegetables first, and then add the mustard and the corned beef spices on top. Also, the suggestion of adding the cabbage during the last part of cooking made it tender but not mushy - just right!
278 of 279 people found this review helpful.
5 out of 5 5 out of 5
Excellent...Highly Recommend this one!!March 18, 2008 By aziggy
I have made corned beef many different ways in the crock pot, this is by far the best I have had. The flavor of the juice is wonderful, it comes very tender and just loved the taste of cabbage in that wonderful juice. This is a keeper and I will be making my corned beef again like this...super easy
161 of 165 people found this review helpful.
5 out of 5 5 out of 5
This is the best corn beef recipe.March 17, 2008 By TraceySang
I made this dish for my family on St. Patrick's Day. I wasn't sure my children would eat it. I was surprised that everyone loved it. I had no leftovers, which is always a good sign in my family. I did do a few thing different. I trimmed all the fat, added potatoes, and cooked my cabbage separate from the crockpot.
2 of 3 people found this review helpful.
5 out of 5 5 out of 5
GreatMarch 02, 2008 By Mamacat2many
Cabbage is a natural healer for ulcers which I have three, so I am always looking for ways to cook cabbage, it only cooked for ten hours, and finally I have been able to cook corned beef that was not so tough the dogs could not chew it, it was so tender and delcious and the cabbage and carrots combine gave it a great taste. I love this dish it was easy, corned beef was tender and one I know I will make again.
48 of 51 people found this review helpful.
5 out of 5 5 out of 5
Fantastic and easyFebruary 27, 2008 By TCBarber
This is a wonderful recipe. After cooking on low for 11 hours, the meat was fork tender and so tasty. I put russet potatoes (whole and peeled) in along with the meat, carrots, and onions, and they turned out perfectly. However, before I cooked the cabbage, I took out the potatoes and carrots along with the meat to avoid overcooking the vegetables. Overall, a fantastic recipe full of flavor and very easy. This will definitely be a dish I'll make again and often.
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