Crock Pot Corned Beef and Cabbage

“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.”

“I’ll be honest- I wasn’t too thrilled- the corned beef was very tender, which was great, but I felt as though it lacked in flavor.However, the beef was very tender and it was very easy to make, I wouldn’t want to discourage anyone from trying this recipe:)”

“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!”

“Great taste and simple to make.Itwas a big hit for St.Patricks daydinner.Thanks for sharing therecipe.”

“This was the best corned beef we ever had and also the easiest to make. I only used 1/2 head of cabbage and added some carrots with a 4 lb corned beef brisket and cooked it on low for 10 1/2 hours in a 6 qt. crockpot. Next time I will add some cut-up potatoes. Thanks Miss Annie for posting this. We will be making this recipe every year for St. Patrick’s Day.”

“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!”

“This was the FIRST meal in our BRAND NEW crock pot.Hey, I’m a guy and I did this one alone.It was soooooo simple and tasted well enough to make the irish smile.Oh ya, made the wife happy also to have a sunday off from cooking *smile*.It’s a keeper, I’ll do this one again.”

“This is very good and very easy.I used my 5 quart crockpot.I wasn’t able to fit all of the large head of cabbage in, but I packed in what I could.I love cabbage prepared this way. I saw “savoy” cabbage in the store and wondered if anyone uses it in this type of dish. I decided to stay with the “ordinary” cabbage for the time being. I used 4-1/2 pounds of “uncured” corned beef, because that happened to be what I found in the store yesterday.For the first time, it wasn’t too salty for my husband’s taste.I added salt to my own and everybody was happy! :)”

“Vinegar allows meat to absorb seasoning!! So for those worried about the flavor coming through, unless your using a ton of it…no need to worry! Vinegar is used in many meat marinades.”

“This is very good, but PLEASE heed the warnings about the overcooked cabbage. I used a smaller piece of meat (almost 1/2 the size of the recipe) in a smaller crock pot, so I was only able to get about 1/2 of the cabbage in there. After cooking on low for several hours, mycabbage was mush (I was at work so unable to take it out early). Fortunately, I still had the other half, so I ladled the cabbage out of the pot, parboiled the other cabbage and some red potatoes, and placed them in the crock on high the last hour. I threw the overcooked cabbage away. It was nasty. The meat is fork tender, and if I had plannedfrom the beginning to put the cabbage in later, it would be a perfect dish.”

“Easy recipe with delicious results!The only suggestion I have is to add more water to help absorb some of the fat that comes out of the brisket.Also, I add the cabbage an hour before done and it comes out perfectly.Don’t be afraid to add the vinegar… You can’t taste it”

“Tried it today for my wife and myself.Tops.Had made an Irish quick bread with raisins and had a Winter Lager on the side.Could not have been any better. Thanks for the great recipe, Geo.”

“Great recipe…very well received by the “menfolk” for St. Patrick’s Day dinner. I didn’t add the cabbage, as I had my heart set on my fav Recipe #83524. I have cooked this in the past with beer, and think I prefer it that way, but am VERY satisfied with how this turned out. Thank you!!”

“Yummy fast, quick and oh sooo good. Almost the whole roast was eaten up in one setting. I love dishes you can make and forget about it until dinner. I cooked cabbage seperately as there were so many reviews that said it was overcooked. I also added 1/2 of the season packet from the corned beef.Update: March 11 2010 I sent recipe to a friend and she cooked a 3 1/2 lb corned beef for 6 hours and it was tender and tasty.though she used the whole amount of liquid called for + as I, she also used season packet.”

“I do a lot of crockpot cooking, especially as the weather gets warm. This corned beef and cabbage turned out delicious. The meat was very tender and juicy. I cooked a 4 lb. corned beef brisket in my 6 quart crockpot. I was able to get a small head of cabbage and the onions all in there. I let it cook all day and we had a fabulous hearty meal. Thanks for a great recipe, Miss Annie.”

“I made this for dinner lastnight it was excellent!!! I took my cabbage out 2 hours before the end. My hard to please husband loved it.”

“I love corned beef and cabbage, but I’ve never made it before. I found this recipe and it had to of been the easiest recipe to follow. I am a new cook and I’m not very good at cooking. But this was so easy and it has to be the best corned beef and cabbage I’ve ever had. And I’ve been to restarunts and had home cooked meals by my Irish uncle. And I think this even tasted better. :)”

“I’ve made this a few times and it’s true, if you put the cabbage in at the beginning it’s mush.I add it in an hour before I serve.I don’t min the onions being mush because those add to the flavor of the meat but I want to eat the cabbage.I also add a few potatoes in with the cabbage to boil.I’ve tried the other recipes with beer or lager but I prefer this recipe.You can really taste the flavor of each ingredient.Yummy and easy.”

“It was really good!I used a 2 3/4 lb cut of beef in the crockpot for just over 3 hours on high.I didn’t add any extra vegetables except a large bag of coleslaw mix the last 1/2 hour or so.I also added the entire seasoning packet that came with the meat.It had really good flavor, but was a bit tough.”

“This was super easy and packed full of flavor!I have tried other recipes but this is my go to for simplicity and flavor.”