21 Reviews of Corned Beef and Cabbage (Crock Pot)

From: Cincichic

On Jan 17, 2008

This was easy and delicious. I used 2.5 c water and added 3 cups of brussel sprouts instead of cabbage. I added the sprouts maybe an hour before serving that way they weren't so mushy. It's hard to cut hot beef, so take it out of the cooking liquid and let it rest for about 15 minutes before slicing.

From: *Parsley*

On Mar 14, 2006

Wonderful and easy! I added some carrots in addition to the other ingredients. This was my first time making corned beef and cabbage (we don't have a single bit of Irish in us , and I was pleased with the results. We all thought it was great, and I'll make it like this again. Thanx for sharing, Bev!

From: kaliwags

On Jan 13, 2008

This was wonderful. I didnt have cider vinegar so I just used 1 tablespoon of white vinegar and it came out what I thought was perfect. EVERYONE we had over for new years ate this....to be honest it wasnt enough. I made black eyed peas to go with it which seemed to match perfectly too. I loved it and will definatly make again.

From: Tim_Beam

On Mar 19, 2007

Absolutely delicious! I will put it this way, I wanted left over corned beef for Rueben sandwiches the next day. Guess what? There was none, lol. This will now be a family tradition on St. Patty's day. Thank-you Bev for sharing.

From: Gingernut

On Mar 17, 2007

This was really yummy! I've never actually had CB&C before, so I can't compare it, but I really enjoyed it. I used a corned silverside, because brisket is hard to come by in Australia. Ours doesn't come with the spice packet, so I just threw in some peppercorns and bay leaves. I also added some carrots and some whole cloves of garlic for more flavour. I forgot to put the cabbage in until the last hour or so, but somehow I think that was a good thing because I didn't want it to be mushy. I pulled out the potatoes and drained them well, and then tossed them in butter and chopped parsley. They were DELICIOUS.

From: Chef #641703

On Nov 11, 2007

I looked all over the internet for a good crock pot corned beef recipe.. finally this one seemed to be the most simple one i came across, and i couldn't have picked a better one! Like my great grandma says, "sometimes the more simple, the better the outcome!" Anyways, I now make it EVERY sunday! It is so easy, and tastes sooo good! I do add carrots, and use red potatoes instead of white or yellow. Because I think red potatoes are made for London Broil. But thankyou BEV!!!

From: TeriCoombes

On Apr 10, 2007

The brisket was perfectly tender and the vegetables weren't too mushy! Everything was delicious.

From: Linda's Busy Kitchen

On Mar 18, 2008

I made this recipe for my annual St. Patrick's Day party for my cooking and recipes group, and we all loved it! It was so easy to put together and throw in the crock pot. The meat was tender and mildly flavored. It was delicious, and it came out beautifully Bev. I used a 3 lb. roast and kept it on high for 8 hrs. Took it out, and let it rest for for 15 minutes, then sliced on the diagonal using my electric knife, and it was soooooooo tender and juicy. I didn't add the potatoes or carrots, as I made Colcannon to go with it. Thank you!

From: Brewhead

On Apr 16, 2006

My crock pot must really suck because I put it on at 7:30 in the morning and at 4:00 pm it was no where near done. I had to throw together bbq hamburgers for my guests because it was not done. So we had bbq burgers, potatos, carrots, and cabbage. And two bottles of 2 buck chuck. The corned beef is in the oven finishing. I sent it home with my parents.

From: Kiko

On Mar 17, 2006

Very good and easy! I followed the directions exactly. The 7-8 hours cooking was too long for our tastes, though. Next time I will cook for 6 hours. The beef was too tender to slice. We have never had corned beef in the crockpot, and we all loved the results. Thanks for a great recipe!