Crock Pot Corned Beef and Cabbage

From: Nado2003

On Mar 18, 2008

I followed the recipe to a T. The meat was delicious, glad I did not add water to the pot. However, the cabbabe was mush. Next time, I will add the cabbage much later, or boil it separately. I understand the vegetables in the pot helps create the juices so I will keep the onions in there next time. Thank you for an easy to follow recipe.

From: Chef #375259

On Mar 18, 2008

Easy to fix, smells wonderful while cooking, great taste. I added some caraway seeds and stout after it cooked in the crock pot for four hours.

From: Terri F.

On Mar 15, 2003

This is the easiest corned beef and cabbage recipe I've ever tried, and it was delicious! I cooked a 2.5 pound brisket, and used 1/2 a head of cabbage, but left all other measurements the same. Cooked on low for first 3 hours, then turned to high and added the cabbage. (I like cabbage a bit less mushy.) Added just 1/4 cup of water when I added the cabbage, and cooked another 3.5 hours on high. The juices from the corned beef permeated the cabbage, and the corned beef was fall-apart tender. Served this with the traditional boiled potatoes for an early St. Pat's dinner. Leftovers will make great sandwiches! Faith and begorrah, Mirj, this one's a keeper! :o)

From: Bergy

On Nov 14, 2002

This is the simplest, easiest and excellent way to do corned beef! I only cooked about 1 1/4 lbs used a medium onion 1/2 head of cabbage but left the vinegar & sweet (used splenda artificial sweetner) the same as the recipe calls for. Cooked on high for 3 hours turned down to low for 2 1/2 hours added 1/2 cup of water after 4 1/2 hours.Also I had a left over cooked potato that I added at the 4 1/2 hr mark Served the corned beef with hot English mustard. Delicious. There is a duplicate recipe to this on Zaar but I picked the earliest posted. Thanks Mirj for an easy cooking day with great results.