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"I first tried this fuss-free way to cook traditional corned beef and cabbage for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread."—Karen Waters, Laurel, Maryland
Originally published as Corned Beef and Cabbage in Quick Cooking March/April 1999, p35
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Reviewed on Mar. 15, 2012 by jenmaro
I love this recipe. My family has enjoyed this since it came out in the Quick Cooking magazine back in 1999. It's very easy & delicious, especially for working people. I like that the cabbage is on top, rather than in another recipe on this site, where it was mixed in with the carrots and potatoes and got very soggy. The flavors are wonderful. I usually buy a bigger corned beef & do it in a 6-quart slow cooker with just a little less cabbage. That way there are leftovers of the corned beef. This is an excellent recipe for St. Patrick's Day or anytime. Make sure to buy the "flat" cut beef and not the "point," as the point cut is much fattier, probably 1/2 fat or more. :)
Reviewed on Mar. 05, 2012 by ibkoala
I understand why BP54 said it tasted bland.. The addition of all the spices, sugar, onion and apple juice to the cooker is fine. I always cook the veggies in their own separate pots... I want my carrots to taste like carrots, potatoes to taste like potatoes, and I don't want them overdone.. I DO however, take a couple ladles of juice out of the crockpot and add it to the cabbage while cooking... Cabbage is just too overbearing to be cooked with the corned beef or veggies...
Reviewed on Aug. 24, 2011 by cottoncandyhigh
Very easy and turned out great on St. Patty's day!
Reviewed on Mar. 18, 2011 by bp354
I'm sorry, but my family found this to be a rather tasteless meal. Additionally, the meat - and especially the cabbage - soaked up the flavor of the vinegar, which masked the true essence of both. Disappointing results for us.
Reviewed on Mar. 18, 2011 by Toni51
I was debating whether to use this recipe for St. Patrick's Day dinner, or another recipe from AllRecipes.com. I finally decided to use this one, with some minor changes gleaned from the other one.Instead of three cups of water, I used 12 ounces of beer and 12 ounces of water. Who knows if I'm right, but I figured the beer would obviate the need for sugar and vinegar. (Made sense to me at the time.)Also based on the AllRecipes version, I didn't put the cabbage in until the last two hours of cooking time. It practically turned to mush, so next time I'll wait even longer before putting in the cabbage.Five stars to this recipe for being a guiding point. The flavor and ease of preparation of my slightly altered version were great. Thank you, Karen Waters, for submitting this!
I was debating whether to use this recipe for St. Patrick's Day dinner, or another recipe from AllRecipes.com. I finally decided to use this one, with some minor changes gleaned from the other one.
Instead of three cups of water, I used 12 ounces of beer and 12 ounces of water. Who knows if I'm right, but I figured the beer would obviate the need for sugar and vinegar. (Made sense to me at the time.)
Also based on the AllRecipes version, I didn't put the cabbage in until the last two hours of cooking time. It practically turned to mush, so next time I'll wait even longer before putting in the cabbage.
Five stars to this recipe for being a guiding point. The flavor and ease of preparation of my slightly altered version were great. Thank you, Karen Waters, for submitting this!
Reviewed on Mar. 17, 2011 by Ab0628
This was my first attempt ever at corned beef and cabbage, and I loved it. Reading the reviews of others, I did not do the cider vinegar or sugar. I did two cups of apple juice and one cup of water. This meal turned out beautifully. Thanks! I will definitely make again... probably not just on St. Patrick's Day.
Reviewed on Mar. 17, 2011 by Dinah353
I make this every year. MMMMMMM! The only thing I do different is about 1 hr before were about to eat I put Cabbage in stock pot with chicken stock and I pour the fixings from slow cooker in it also and boil it . I don't like cabbage in slow cooker for 9 hours It comes out so tender.
Reviewed on Mar. 13, 2011 by ErinLassie
I used this recipe as a guide for doing my stove top method... For over 50 yrs our Irish American family has added 1 large tblsp of mustard (brown, horseradish -- no yellow, delli,, etc to the water -- It helps to tenderize the meat... If you make a boiled dinner w/ ham you also do the mustard. I also add 4 small turnips on the bottom w/ the carrots and potatoes (I used larger carrots and cut them down).. I used a bay leaf and peppercorns (a small handful -- about 1 tsp) to the pot... This is our stove top dish made in the slow cooker ... awesome!!!
Reviewed on Nov. 21, 2010 by Live2Cook
Classic flavors in a slow cooker. I make this every year for St. Patrick's Day.
Reviewed on Mar. 18, 2010 by linsvin
I loved cooking the corned beef in the slow cooker. Brisket turned out very moist. Don't forget to cut AGAINST the grain for tender slices.
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