11 Reviews of Crock Pot Corned Beef and Cabbage

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: ~Bekah~

On Mar 21, 2007

Wonderful meal. A very simple and tasty way to make Corned Beef. I added in some red potatoes to make it a full meal. And the leftovers made awesome sandwiches. Thanks!

From: Terri Holliday

On Apr 25, 2004

I made this on Saint Patty's Day. First time I had ever made corned beef and cabbage. Will definitely make it more often using this recipe!! Very easy and delicious!

From: Len

On Mar 12, 2002

I appreciate someone who does not load up the pot with carrots. I add just one single carrot to sweeten the cabbage.

From: Gary Helriegel1

On Feb 24, 2002

My family uses a few more spices, but this is THE BEST UK food I've ever had! (Every single St. Patrick's day I can remember... This is good...)

From: Chef #434492

On Mar 17, 2007

Totally Awesome and easy. I like a few carrots and potatoes in mine which i added the last 3 hours. Will definattly make again

From: Chef #688785

On Mar 15, 2009

Great

From: Shana C

On Mar 12, 2007

This is so great and the only way I will make my corned beef! This recipe has been a St. Patrick's day tradition for my family for 3 years now and I thought it was about time I rated it!

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: 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.