64 Reviews of Crock Pot Corned Beef and Cabbage

From: Tasty Tidbits

On Jan 29, 2006

This was excellent. I cooked this on Saturday and my husband and I both enjoyed it very much. I did everything exactly as the recipe required with the exception of adding a few extra vegetables for a whole boiled dinner. I added carrots and rutabaga on the bottom, topping with peeled and halved potatoes, sliced cabbage, peeled and halved onions and halved parsnips. Then I nestled the beef in the center and poured the liquid over all. I cooked it on high for about 6 hours and we were delighted with the results! Thanks so much for a great recipe!

From: Robin W

On Jan 13, 2003

Ths corned beef was the best I think I've ever had. It was fall apart tender. I did add 4 small red potatoes quartered and omitted the vinegar (as my DH dislikes it). This is a great hit at our house and will be made lots. Thanks for the recipe.

From: BerrySweet

On Mar 9, 2008

Easy and delicious results! I used only 1 cup of water and that was plenty as in the end it produced a lot of liquid. My brisket came with a spice package and I used half of it & also threw in some peeled white potatoes. You can not taste the sugar or vinegar... I was afraid it would be sweet tasting, but it was not. It came out perfect- so moist. A sure winner. Update 3/9/08: Becoming annual St. Patty's tradition! Made without cabbage because last time it was a little stinky and mushy. Instead cooked the cabbage on the stove and liked this route better. Yum.

From: Pokemom24

On Feb 3, 2008

Never cooking this dish before I didn't know what to expect. I followed the recipe with the addition of some potatoes on top with the cabbage. I like cabbage but was really overwhelmed by how it smelled while cooking. The cabbage ended up way overcooked to how my husband & I like it. I ended up taking out the meat & potatoes & discarding the cabbage & juices. The next day we reheated the meat & potatoes and decided that next time I will cook the cabbage seperate on the stove right before. The meat was very tender & the potatoes ended up with good flavor.

From: Proud Veteran's wife

On Mar 10, 2009

Huge hit in the house!! Kids LOVED, DH LOVED, I LOVED!! Thanks so much! This was the first time I have tried making corned beef. I forgot to put the onions in, but per our families tastes I added some garlic powder. Per the comments I reduced the amount of water to 3/4 cup I still came out with quite a bit of juice. I put mine in the crock pot quite late so I had to keep it on high and turned to low for a few hours. I think if you can keep it on low setting for 10-12 hours would be best. The cabbage (on the sides) got a little burnt (not the recipes fault). Loved this dish will be making again, thanks so much!! Update: I made this for a second time and this time I cooked the cabbage seperate. I prefer this method the cabbage didn't get too soggy. I still used the 3/4 cup of water added, garlic and used the seasoning package that came with the beef. This was a HUGE raving hit at a dinner I brought this to. So this is the corned beef recipe I will use from now on. Thank you so much!

From: Bev

On Sep 27, 2002

Miss Annie, I have prepared many corned beef recipes, but never one quite as easy, flavorful and fall-apart tender as this one. I prepared this without the cabbage because I basically wanted the corned beef to make Ruben Sandwiches. I can't wait until supper tonight! (I of course, had to have a little sample before hand! I will be using your recipe for our corned beef from now on! Thanks for yet another winner, Miss Annie!

From: Koechin (Chef)

On Mar 8, 2007

Exellent, Easy and wonderfully tasty. All I want to say is don't fool with this recipe! You cann't taste vinigar neither the sugar. The result is the New York Deli Corned Beef!!

From: TheDancingCook

On Jan 17, 2003

My husband loves his corned beef and cabbage; his grandmother is German/Irish and a very good cook. "Oma" was suprised when I told her I was making a corned beef in the crockpot; she never prepared it this way before. I made this for dinner tonight and got a definite 5 stars out of DH; I thought it was very good as well. I had a 2 3/4 lb brisket and cut the ingredients in half. I'll be making this for St. Patricks Day, and many times over. You can't get any easier than this crockpot version. Thanks for posting!

From: MinnesotaCook

On Mar 18, 2007

This was my first Corned Beed and Cabbage dinner, turned out excellent. Only changes I made was add potatoes carrots, and onions 1-1/2 hours before it was done, and the cabbage 45 minutes before it was done. I was yummmy, will make again next St. Patty's day.... thanks !!

From: prd2bbsn

On Mar 9, 2007

This was my first attempt at corned beef & cabbage & I am very pleased. Tender, flavorful, very tasty. I added red potatoes that helped make this a complete meal in one pot. I cooked this on high and added the cabbage after half the time elapsed. I used only 1 cup of water and ended up with lots of juice so will probably cut the amount even further next time. I can't wait to make sandwiches out of the leftover meat. Thanks for sharing!