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Corned Beef and Cabbage
March 22, 2004

Great stuff! We went to a parade in town, so to avoid having to "watch the pot", I used a crock pot -- 4.5 hrs. on "high", which was probably too long, but that's not the recipe's fault (it started as a 4 lb. brisket, that I trimmed probably a pound of fat off of, and then "corned" myself using these instructions, and also cut it in two so that it would fit in the crock pot; it probably should have cooked for 3.5 - 4 hrs. on high). I put in the bay leaves, peppercorns, etc. in the morning (I used the amount specified, even though I was using a smaller piece of meat), and then put in the potatoes and onions right before we left for the parade - I think a little over an hour before it's finished would be perfect. I cooked the cabbage separately, but next time I think I'll add it at the same time as the potatoes and onions. I also forgot to pick up a turnip and the cilantro, but it really turned out great anyway! I'm really looking forward to trying this again next year (and might not wait)!

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