Reviews for Corned Beef and Cabbage
(13)
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Reviewed on Aug. 31, 2009 by kylady1114
leave out sugar!
Reviewed on May. 02, 2009 by iamfrodo
My husband and I eat corned beef and cabbage all the time, but this was the first time in a slow cooker. We didn't like the sweet taste the sugar and possibly the vinegar gave it, so next time I will eliminate them from the recipe. Denise from N.Y.
Reviewed on Mar. 31, 2009 by twinkle8o3
I guess I'm in the minority here, but I thought this recipe was awful. I've made corned beef many times and I thought the sugar in this recipe gave it a really horrible taste. I'm very disappointed.
Reviewed on Dec. 07, 2008 by balmyseas
Slow cooker is the only way to cook corned beef in my opinion.
Joanne Gurr, IN
Reviewed on Mar. 17, 2008 by jane serafin
re: Corned Beef & Cabbage
It should be noted if you limit you intake of salt this recipe will be very salty on your taste buds (beef, carrots, potatoes). Best to use the "boil" method instead.
Reviewed on Mar. 17, 2008 by ruth50a
This was excellent!!! This is the first time I have cooked Corned Beef and was surprised how easy and tasty this was. Thanks so much.
Evelyn Wollmann, Fedora, SD
Reviewed on Mar. 14, 2008 by mountain cook
Mary Bone thanks for the tip on the cabbage, I cook mine in the slow cooker( I'm at work all day) Then glaze in the oven.
Reviewed on Mar. 12, 2008 by Mary Bone
I love to experiment and a couple of years ago I decided to try cooking our Corned Beef in beer. I just buy the cheapest quart or liter bottle of beer in the grocery. Pour the beer over the meat in a slow cooker. If the beer does not completely cover the meat, I just add water. Also, I usually toss the spices that come with the corned beef and add a tea ball-ful of Penzey's corned beef spice mixture. Since none of my family likes the super cabbage-y taste, I steam the cabbage with some of the beer liquid, and then the cabbage is crispy tender, rather than olive drab (like Mom's was in the day).
Mary Bone
Reviewed on Mar. 07, 2008 by C1PNR
If you are buying a "Corned" brisket, most of the recipes I have call for "mixed pickling spices" and maybe some cracked peppercorns. Starting from scratch is a "whole 'nother story" and I suggest an online search.
BTW, if you can find a "Corned" tri tip roast, you'll never go back to brisket! Years ago I did business with a small butcher shop that did his own tri tips. Man do I miss that shop!
Reviewed on Mar. 06, 2008 by 02281935
In place of the water I use Apple Juice and I find that it makes the meat very tender. Following cooking I also mix Brown Sugar and Mustard along with Apple Juice for moisture and rub it over the meat. Place in a pre-heated 350deg. over for about 15min.