Easy Corned Beef and Cabbage Recipe

Reviewed on Mar. 17, 2013 by Brandyllb

For me, I don't like sweet. I use 1/2 bottle of Stout (Guinness) and balance the rest with beef stock (unsalted). The beer makes the brisket tender. Putting the cabbage on top prevents it from turning "as" gray. Last year was my first year using this recipe, but it got rave reviews (and I loved the leftovers). Happy St. Patty's Day.

Reviewed on Nov. 08, 2012 by wmssquad

My first time using the slow cooker to make a corned beef dinner. I used all of the ingredients, but waited until the last 45 minutes to add the cabbage and moved the cooker setting to high at that point. Whole family enjoyed it. I will definitely make this again.

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!

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.

Reviewed on Mar. 17, 2010 by jllove

I have been making this recipe since it was posted in 1999. I am now using a roaster to cook this as I cook 2 corned beefs. I invite all of my extended family (about 20 people) to enjoy this wonderful meal. This is my favorite corned beef and cabbage recipe!

Reviewed on Mar. 01, 2010 by thetanners2004

Quick to prepare. The whole family enjoyed it.

Reviewed on Jan. 03, 2010 by mslatvia56

EXCELLENT!!! A Paddy's Day MUST!

Inese in VA...

Reviewed on Jan. 01, 2010 by b_layman_32

We tried this recipe. It is a really good recipe. I really like it dipped in the mustard. We will make this recipe again.

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 Mar. 12, 2009 by jsurloff3186

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. 14, 2008 by fmartin

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.

Reviewed on Mar. 04, 2008 by jmoultroup

Re: Corned Beef and Cabbage

What seasoning is contained in the spice packet?

Reviewed on Mar. 04, 2008 by jneu

Sounds really great, can't wait to try it.

jneu

Reviewed on Mar. 04, 2008 by pgirl555

Find extra added flavor and vitamins add some turnips or rutabagas to the pot. Cooked in the broth these vegetables are really good.