Corned Beef Dinner
Total TimePrep: 25 min. Cook: 8 hours
I first made this recipe in 2003 when the Quick Cooking Magazine came out. I have kept the magazine in a kitchen drawer because my husband is Irish and says this is the best he has ever eaten. The only thing I do different is he likes for me to put half potatoes and half turnips. Tomorrow will be my 15th year of making this recipe. I do cook for at least 10 hours though. The meat is sometimes not tender if I cook less.
Good and I cooked it for 10 hours. will make again.
I had such high hopes for this recipe, especially considering all the good reviews. I don't know what happened but my meal did not turn out well. I followed the directions but the meat was as tough as shoe leather and the potatoes were not done. I plan on baking the meat and potatoes in the oven on low heat for a while to see if that will improve the tenderness. The next time I have a craving for a corned beef dinner, I will go out.
This was good and easy to make, but I thought it was too salty.
A great St. Patty's day dinner! I added some Chicken broth and a light ale! It was delicious!Diane HigginsTampa, FL
I followed the recipe exactly, except I had a 2 1/2 lb. corned beef and used a 4.5 quart Crockpot. After six hours, everything was cooked perfectly, but it all tasted like corned beef (too salty). Next year, I might do the corned beef this way, but cook the vegetables separately, which is unfortunately more work, but it may be worth it.
I made this for st patty's day and everyone loved this recipe. It was so easy! I did cook it on low for 10 hours. It goes perfect with homemade rye bread.
Where are the spices, the packet that comes with it is not enough. This will be very bland as is. Crock pot is a good idea for most but not for corned beef.
Perfect...very happy with it!
I found the cabbage to mushy. Either my Crock Pot was to crowded or my C Beef may of had to much marbling, but it shredded on me. I prefer slicing it.