*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
HANDS DOWN THE BEST Corned Beef and Cabbage I have ever tasted. I followed the ingredients to the "T". The only thing I changed was I put the beef on the bottom of the Crockpot, then the water mixture, then the veggies (minus the cabbage) then I added more water so the beef was completely covered, then I topped with the cabbage. I cooked mine for 10 hours and it w falling apart by the time I had to cut it. I actually sliced it up with a butter knife. HIGHLY RECCOMEND THIS RECIPE!!!
Great recipe, only, I put the corned beef on the bottom, red potatoes and whole carrots cut in 3 pieces on the top. I used 3 cups (or enough to cover the meat) of apple juice instead of water, (no vingar or sugar) what a difference!! I also use the Reynolds slow cooker liners for easy clean up.
This was a really good no fuss recipe - however the part of the roast that wasnt in liquid did not cook and was really tough so for dinner I just flipped it over, we ate from what was tender and then I just popped the top back on the crock pot and cooked it for another hours or so. With left overs I made corned beef hash - my husband had never had it and loved it.
I must agree, how do you fit everything in? I was only able to fit the cabbage, corned beef, and potatoes. And I was only able to fit the potatoes after 2 hours of cooking and the cabbage had become soft. Was going to cook the carrots separately but I got drunk and thought, "Screw it, no one here likes carrots anyways". Other than that...turned out awesome. My husband was all, "YUM!"
I made this recipe last night and followed the instructions exactly, except used a 7-qt slow cooker and added a tad bit more water. I also cooked it on high the first two hours, then switched to low for five hours. The results were fantastic! I was cooking this meal for my husband and a few of his friends and they all agreed it was the best corned beef they have ever had. They couldn't stop eating it and they were so full by the end that they could barely move. I guess that is a good sign...
This recipe was, exactly as stated, very no-fuss and very good. Out of necessity, I did alter the recipe slightly. In place of the cider vinegar I used red wine vinegar, since that is what I had on hand. I reduced the sugar to 1/2 tsp-just couldn't bring myself to add that much sugar. And due to lack of space in the crockpot, I had to make the potatoes on the side. Also, I added additional water - enough to cover the brisket. Cooked on high for 6 hours this was nicely done.
First of all, I have never cooked corned beef and cabbage before trying this recipe. It was fantastic with the following considrations: There is no way all of the ingredients will fit into a 5 quart slow cooker unless you have a sledge hammer. I ended up cooking half the carrots and potatoes seperately. Since we like spicy foods, I added red pepper and extra black pepper. With extra cooking volume, it ended up great and will do it many time in the future.
Very simple to prepare, and the time was correct, the meat was perfectly done, and very tender! I've never added vinegar and sugar to a corned beef recipe before, but followed the recipe exactly. I didn't care for the slightly "tangy" taste it gave the vegetables. I'll make again, but omit the vinegar and sugar.
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