Corned Beef Dinner - Crock Pot

From: gwynn

On Mar 29, 2009

Very nice tasting corned beef. Next time I will use low sodium beef broth instead of the beef bouillon. Will make again soon. Thanks for posting.

From: SPrins

On Mar 27, 2009

Cooked on high 7 hours~~added cabbage at the 5 hour mark. Next time, I will add cabbage at the beginning and add more worcestershire sauce & garlic salt. Also, I'll cook at least 10 hours on low and cut the veggies into smaller chunks to make sure they get all done. They were still fairly crisp. This was great with Mustard Sauce #21617

From: chia

On Mar 17, 2004

this was the leanest corned beef i have ever made, i used a 6 qt crockpot, layered the bottom with the sliced onion, 10 med red potatoes, halved, unpeeled, 2 handfuls of baby carrots, put a 4 lb corned beef atop, doubled the broth mix and i could barely shut it, but a few hours the kitchen smelled wonderful. after hours i turned the beef over and added the cabbage This wonderful meal was devoured, the full house and extras loved it!

From: Chonsah - Chef #178108

On Dec 7, 2004

Absolutely wonderful! I had to cut this recipe to half because there's no way a whole recipe would ever fit in my 5 quart crockpot! I used canned low sodium, low fat beef broth instead of the beef bouillion, omitted the celery (since we don't like celery) and used 2 cloves of garlic because we love garlic. I kept everything else the same. I took it over to my mother's & plugged it in to cook while we were running around all day & boy, the wonderful smell when we walked in! The taste was even better! My mother had 3 helpings & my husband just ooh'd & aah'd through the whole thing. GREAT recipe that I'll definitely make again. Thanks!