Slow-Cooker Corned Beef and Cabbage
No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.
No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.
Amazingly simple, and amazingly delicious. The only changes I made were to set the slow cooker on low, instead of high. The meat came out tender and falling apart. I might put in the vegetables later on next time, but if you like stewy and smushy vegetables, then put it in the pot at the beginning. A solid hit! My boyfriend loved this dish, and it made leftovers for the two of us for a week!Read More
Amazingly simple, and amazingly delicious. The only changes I made were to set the slow cooker on low, instead of high. The meat came out tender and falling apart. I might put in the vegetables later on next time, but if you like stewy and smushy vegetables, then put it in the pot at the beginning. A solid hit! My boyfriend loved this dish, and it made leftovers for the two of us for a week!
I loved this because I can put it all in the crock pot first thing in the morning, go about my day and have a wonderful completed meal when I return home at 5pm. Few observations: the recipe definitely meant to say 8 hours on LOW, I can't imagine how it would have turned out otherwise, nor can I think of any crock pot recipe that is cooked THAT long on high. Secondly, use beef broth instead of water, it gives that much more flavor. Finally, I took out the roast and let it rest for 20 minutes and threw the cabbage in. It was perfectly cooked in the 20 minutes and not soggy at all.
Excellent Recipe! We didn't use beer, but did use Low Sodium Beef Stock in place of water. Started the Corned Beef with Seasoning Packet on Low at 9:00 this morning, added the potatoes, carrots and onions at 2:00 and added cabbage at 4:00. Sat down to eat an absolute wonderful meal at 6:15. Meat was extremely tender and vegetables were perfect. This is the only way we will ever prepare this meal. Thanks for sharing!
All agreed this was probably the best corned beef and cabbage dinner I ever made. I actually surprised myself. I have to detail what I did in this review so that I don’t forget what I did and can duplicate it the next time I make it! I started the meat alone, with a bottle of Guinness and enough water to cover, on “high” for an hour and then turned it to “low.” Three hours after I started it I added the (peeled) potatoes and carrots (no onion). Late afternoon I gave it another hour on high, then turned it back down to low. I cooked the (savoy) cabbage separately on the stovetop in some of the strained cooking liquid from the slow cooker. The meat, sliced against the grain, was tender as can be and cut into perfect slices. The potatoes, also, were cooked to the ideal tenderness. “Creamy Horseradish and Garlic Spread,” recipe also from this site, was EXCELLENT with the meat and “Grandma Andrews’ Irish Soda Bread,” also excellent I might add, rounded out this memorable St.Patrick’s Day meal. I SO wish I would have taken a picture of this gorgeous dinner, but everyone was in a big hurry to eat!
Very good! I also added a little garlic powder, onion powder and fresh ground pepper. I used Guinness Draught for the beer. I will definitely be making this recipe again next St. Patrick's Day. It taste just like my mom's recipe, and she's Irish. :)
very, very tasty, but next time I will put the veggies in about 4 hrs. not at the beginning, and I will make it again soon.
This came out perfect…the best corned beef dinner ever I think. Here is what I did exactly. I look over my brisket I am buying very carefully at the store. A thinner cut with not too much marbling throughout but a nice level of fat at the top. I bought a 3 ½ pound brisket. First, line the bottom of the crock pot with small red potatoes (whole with the skins), baby carrots and a white onion, cut in 8ths. Sprinkle the spice packet that came with the brisket (if you have one) on top of the vegetables. Trim off some of the fat from the brisket so the vegetables won’t get too oily but make sure to leave some so the meat will stay moist while cooking. Place the brisket on top of the vegetables, fat side UP. Pour in ½ can of Guinness and enough water to almost cover the brisket with just a little of the fat come through the surface. Add some pickling spice on top of the brisket; cover and cook for 8 hours on HIGH (yes high). When it was finished, I took the brisket out, covered it with aluminum foil and let it site while I added the wedges of cabbage to the crock pot with the other vegetables. I let that cook on high for 30 minutes. Everything was perfect and not mushy at all. No leftovers!
I followed the recipe to the letter and it came out perfect. I highly recommend it. It was so good and so simple to make!
Amazing! I cooked this exactly as the recipe shows and it turned out fantastic. I don't even like corned beef that well, but I had two helpings!
Generally speaking, I think I still prefer my corned beef between a couple of pieces of rye with a little swiss cheese and some ground mustard. Can't really blame this recipe for that. There are no spices to be critical of. The meat takes care of that. Many thoughts on cooking this on high or low. I opted to go with the recipe, and the meat was perfect along with the carrots and potatoes (no mush). Since I like my cabbage a little firmer, I followed one suggestion to take the meat out to rest, and throw the cabbage in for about 20 minutes. Don't let all the reviews confuse you. Just follow the recipe. UPDATE: Decided to go at again this year. The only thing I changed was to add a little bit of beef base (best stuff ever) to the water. DELICIOUS! I don't know whether it was just better corned beef, or that little change, but loved it. When I was cleaning up, I was ready to drink the liquid at the bottom or the slow cooker. The wife who isn't a big meat eater (I think something's wrong with her), really enjoyed it too. She kept the remaining potatoes and liquid for leftovers. By the way, we like more potatoes than the recipe. Some Guinness Black Lager to drink, and Irish Soda Bread Cookies for dessert, and I have a serious case of happy belly.
Very Good! I made the recipe for St.Patrick's day. It was so nice to do the cooking in the morning and have it all ready to go that evening. My family really enjoyed it.
The meat was ok, but DO NOT use Guinness Extra Stout as the beer. The carrots were absolutely horrible cooked in that.
Oh..... this is sooo good! I used beef broth instead of beer and added two small turnips. I cooked the corned beef by itself until the last forty five minutes then added all the vegetables. After the vegetables were cooked, I took everything out of the crock pot, and poured the broth into a stock pot and cooked the cabbage in the broth for about twenty minutes. If you cook the vegetables and cabbage for eight or nime hours, they will turn into mush. Believe me this is the best way to cook this meal.... It's fantastic and I got raving reviews!!!
I was so impressed with this recipe, and with how well it came out, I hardly changed the recipe: I added all the water and the whole bottle of beer- (I would never dump beer and since it was 6 am I didn't drink it either...well maybe if it was a saturday...) the brisket did not come with the spice packet so I added ground pepper, 2 garlic cloves and some allspice. It looked and tasted beautiful- awesome!!!! UPDATE: The leftover liquid works well as a "beef broth," I froze it until I needed it and used it in a mushroom barley soup- delicious once watered down if too salty!! Just need to strain it a little!
Cooked on hi for 4 hrs. added carrots potatoes onions and cooked for 3 hrs. on low, then added cabbage and cooked for additional hr. Turned out the best ever.
I just made this tonight. Yes, you do need to cook it on high for 8 hours if you want the corned beef to be fall-apart tender and the fat to practically melt off the meat. If you want nice, neat slices, by all means, cook it on low. But it will not be as tender. I didn't quarter the potatoes, so that may be why they didn't fall apart. The carrots got a little too well done, but still edible and in one piece. You might want to put them in half way through. But everything was delicious!
This was the first time cooking corned beef and cabbage. This turned out so amazing. I will never use another recipe. I read all the reviews and decided to go with this: I put the brisket in and sprinkled the spice packet and three smashed garlic cloves, then used a bottle of gluten free beer and enough water to cover the meat and turned my crock pot on High. About 4 hours in I added 6 yukon golds cut in half lenghtwise, several sliced carrots, and 1 whole onion cut in 1/8th. 2 1/2 hours later I removed the vegetables and added 8 brussel sprouts cut in half, and a cabbage cut into 1/8ths. I left this all in for another 2 1/2 hours. Then I took out the meat and let sit, and returned the vegetables in with the cabbage to warm. PERFECTION!. the meat sliced like butter, and ALL the vegetables were perfectly soft without any mush.I kept the pot on High the whole time.
I've used this recipe about 4 times now (without the beer) and it comes out great every time!
I have only one adjustment to this recipe, as it is pretty perfect just the way it is... There is just far too much liquid for a slow cooker recipe. The only liquid I add is (gasp!) a 12 oz. bottle of Corona Extra. The lighter beer adds just the right amount of flavor to the veggies without overwhelming them.
Clearly this recipe is VERY forgiving. When you read so many of the reviewers cooking it entirely differently you can assume that almost any version will turn out well. I have made it twice, both times it turned out the way I like it; shredded like carnitas. I added 4 3/4 cups total liquid, beer (used IPA) and water in any ratio you want. I also added baby whole potatoes, small bag from Trader Joes, four carrots sliced in thick rounds, and one whole onion sliced in rings. The potatoes and onions I put on the bottom of crock pot with the meat on top. Carrots went around the sides (I add cabbage cut in 1/8s two hours before you serve meat). I did use the spice packet enclosed with the meat and also added a few tablespoons of brown sugar, a couple of cloves of diced garlic, four or so bay leaves, and a couple of teaspoons of mustard seed. Don't add additional salt, corned beef is already salted so its not necessary. Again, there is so much variation in cooking temperatures and times from people that have cooked this, I am pretty sure anything suggested will work. I start my crock pot on high for two hours, turn it down to low for four to six, then back up to high when I put in cabbage for another hour or two. My total cooking time varies from 8 - 10 hours depending on when I want to serve and how long I have it on high. If you need more of a "plan" then that; go four hours high, four hours low and you will be pleased. Pretty stress free receptive and VERY flavorful.
This was amazing! The meat was tender and delicious and the vegetables a nice texture. I made a few changes to accommodate my pantry: At the recommendation of other reviewers, I used beef broth in place of water - I think about 2 cups which was what I had on hand. I didn't have baby red potatoes, so used full size red potatoes cut in eighths, and dumped in a bunch of baby carrots. Didn't have beer, so didn't use any. I actually cooked this in my slow-cooker on low for 10 hours. My family was thrilled with this meal. I will definitely make this again. Glad I tried it before St. Patty's Day so I can get more corned beef while it's still on sale. Thanks, Lusyrsgirl!
This was my first time making corned beef and cabbage. It was AWESOME. So easy a caveman could do it. I cooked it on low though.....
I make this recipe every year. The reason some of the comments complain about it being tough is because you need to choose the flat cut rather than brisket cut. Flat cut is leaner.
I also cooked on low for 8 hrs, as a previous review... Corned beef Brisket just fell apart . I cooked recipe as written except for high crock pot setting. Was perfect flavor did not need to add extra seasoning. I added 12oz beer and 3 cups of water. I found my veg soft but not mushy which was perfect. This was my 2nd year making family loves it!
I like my potatoes and carrots a little firm (not mushy) so I placed them in the bottom of the pot then added a couple of smashed garlic cloves and the onions. I placed the meat on the top then covered. cooked for about 6 hours on high or until the potatoes and carrots had a bit of resistance when inserting a fork(they were cut fairly large). Removed the meat, scooped out the potatoes and carrots and replaced with the cabbage put the meat back in to cook for 3 more hours. I took out alot of the water and heated the potatoes and carrots back up in it. Voila. I had my meat done perfectly and my potatoes and carrots still had the flavor I wnated but were not mushy. Purfection.
Turned out great! I have made corned beef and cabbage twice before and my husband complained about the cabbage being mushy, but not with this recipe. I substituted some of the water for a beer, added garlic, 2 Tb sugar and 2 Tb apple cider vinegar and the recipe was perfect.
8-10 hours on LOW! High at 8 hours is too long and unnecessary. I've always cooked mine on LOW for 8-10 hours and it turns out perfect. And, whole peeled red potatoes cooked for that long also turn out soft and wonderful!
I tried this on my busiest night and ended up eating 3 hours later than usual which put my kids going to bed at 10 instead of 8 :( I cooked it on low and put cabbage in an hour before it was done and it took an extra 3 hours to finish cooking next time Ill cook on high and put cabbage in 2 hours before its done.
what is the difference between point cut and flat cut corned beef. I want to try this recipe but was confused on which cut to buy.
Thought I'd try this slow cooker recipe instead of my usual stovetop method for preparing our traditional St. Patty's Day meal. Had to reduce the ingredient proportions to accommodate my smaller crockpot, and I used a whole bottle of Guinness (didn't want to waste it, and it was too early in the AM to drink it!) then added just enough water so that the liquid covered the contents of the pot, but otherwise I stuck to the recipe ingredients. My corned beef package didn't include a seasoning packet, but my husband doesn't like heavily spiced foods, so I lightly sprinkled in some salt and pepper. I simmered the corned beef and veggies for 9 HOURS ON LOW, adding the cabbage after 7 hours). Never have any luck using the high setting on my slow cooker, so I added the extra time to make up for the lower temp and to adjust for the heat escaping when I added the cabbage. Veggies were perfect, tasty, and tender but not mushy. Although the meat came apart with a fork, it did taste a bit drier than when I cook it on the stovetop. Not sure if that's the recipe's fault or the brand of corned beef I used, so I'm only giving 4 stars. Did notice that the meat didn't shrink nearly as much as when I cook it on the stovetop. I will definitely try this recipe again using another brand corned beef!
this recipe is good, but I tweeked it just a bit and loved it. Instead of using water, I use half beef stock and half beer. It gives it such a great flavor. I also added in about 3 cloves of garlic and cooked on low all day.
My husband loved this recipe and had three helpings!!!!! After reading all the reviews, here is what I came up with: I cooked the corn beef for a total of 8 hours. The first four hours was on high and the remaining four hours on low. 1 1/2 hours towards the end, I added the cabbage. For the liquid, I used 2 cups of water and 2 cups of beef stock. I did add the beer *used budweiser) in addition to two bay leafs, one parsnips, one clove of garlic chopped, 2 tablespoons of mustard and also 1/4 cup of brown sugar in addition to all the other ingredients mentioned in the recipe. It came out perfect, very moist, and the vegetables were not mushy in the slightest! Looking forward to the leftovers on Patty's day. Can't wait to make this again, definitely a keeper!
Unbelievable recipe.....just use water...no need for beer or anything else.....add cabbage last two hours......no other recipe compares..just be sure corned beef is at least four lbs....five is better....leftovers are delish
Solid recipe. You really can't go wrong with slow cooking corned beef, though. I had it for 9 hours low. The potatoes didn't get mushy, they were perfect. The onions were translucent and not really of any edible substance.
Just made this today... Fantastic! Only substitution I made was, I used orange juice in place of the beer. I also cooked it about an hour longer than it said after adding the cabbage. 1hour to cook the cabbage is good if you like it al dente. I like my cabbage cooked. So I cooked it 2 hours after adding the cabbage. The corn beef was soooo tender. Best I've ever had!! Definitely 5 stars! However... It only fed four, not eight.
This was great! I will forever make my corned beef in the crock pot! The only change I made, as noted in other reviews, was to cook it on low for 8 hours. I put the cabbage in and cooked on high for 1/2 an hour. It was perfect!
This recipe was so good, I was almost tempted to make it twice in a row because all the meat was gone the first day! :) I did a few changes...Instead of water I added majority of Beef Stock and just a little bit of water, the first 2 hours in, I decieded to go ahead and had my baby carrots (Which were soft and tender at the end). Also, at after about 5 Hours, I added my red potatoes.I actually cooked my cabbage seperatly,(Fried Cabbage, look up the recipe)I added the broth from the crock pot in my skillet, to cook with my cabbage!! Fabulous meal
Not bad, but I much prefer a simpler version: just put the corned beef & its spice packet in the crockpot, add enough liquid (broth, or beer, or water) to come up halfway in the pot, and cook most of the day, like 8 hours or so,until very tender. Cut a green cabbage in 4 quarters, and with a few hours to go stuff the quarterson top of the corned beef and cook until serving time. If you like crunchy cabbage 2 hours should do, for very soft cabbage you can cook everything together at the same time. If the cabbage gets to the right softness you prefer before the corned beef is done, take it out, put in a ceramic bowl and when dinner is served microwave it for 5 or so minutes to warm it up. Serve the cabbage- as a whole quarter per person- with vinegar, either plain, cider or malt vinegar depending on taste. To me, shredding the cabbage & adding carrots, onions & potatoes makes it more like a stew.
Excellent!!!! Only change ,I used whole bottle of beer (Waste not Want Not) And used program mode on Slow cooker to start at 1 hour on high then 8 hours on low. Add a big pan of homemade buttermilk cornbread and thats some mighty fine eating
I made this the other night and it was awesome. My boyfriend loved it and is still talking about it. The leftovers make good sandwiches too.
I made this recipe just as it was written and set the slow cooker on "high" as called for! It turned out great! The vegetables were just right and not mushy at all! The meat was tasty and had good texture! It was even better the next day! I will be making this again! Thank You for the recipe!
Very good! First time I ever made it. Corned beef was very tender and delish. I did not use any beer, just water. Made the cabbage 2 ways since I was not sure about boiled cabbage. Added some to the crock pot during the last hour. Also made some stir fried with olive oil, butter, salt & pepper, and bacon, cooked until it was a yummy golden brown. Loved it much better than the cabbage added to the corned beef mixture. Just my opinion. Will be using the leftover corned beef for reubens which both me and my hubby love. Will make again.
this is pretty much what i have been doing.. and i also cook for longer time on lower setting. it comes out sooo yummy. i have also had it with Apples cut up in the mixture..or apple juice .. which gives it the sweeter taste but not overpowering.. and really blends in good with the flavors..
Excellent! But rather than add chopped cabbage, try a whole cabbage, cut into 8ths.
Yummy! My crock pot is small so I had to make some adjustments. I halved the number of potatoes and used half a bag of baby carrots. I put the potatoes, meat, and carrots in the crock pot with a can of chicken broth (what I had on hand). Omitted the beer. I cooked on high for 9 hours then transferred the meat to a warm oven (just to keep warm but not to cook it anymore). I then added my onion and cabbage and cooked for 2 hours. Perfect! Onions and cabbage were tender but not mushy. Potatoes and carrots were not mushy either and had cooked for a total of 11 hours on high. The two of us ate almost all of the nearly 4 pound corned beef because it was so great!
If you're searching for a simple way to prepare corned beef & cabbage, you have found the perfect recipe! I followed the recipe exactly, and had a fabulous meal waiting for me when I came home from work. The meat was so tender, and the vegetables, although a bit mushy for my taste, were flavorful and the perfect pairing for the brisket. *One thing I would change = if you are going to be around while this is cooking, throw the onions, carrots, and potatoes in the crock pot after the meat has been cooking for 4 hours. This way they still hold their form, yet are perfectly tender. Delicous! Now a weekend meal can be a weekday meal.
I just made this the other day. very good reciepe. I used the full can of beer and threw in a little liquid smoke. The meat was so so tender.Be sure to let it rest atleast 20 min. or so before cutting.
This was a good base but I also made some changes. I started the Corned Beef on LOW at 9:00 in the morning. I added the 4 cups of water, 1 can of beef broth, 2 minced cloves of garlic and some onion powder along with the seasoning packet it came with. After 5 hours I added the red potatoes. After another 3 hours I turned the crock pot up to HIGH for an hour. Then after one more hour I removed the beef and potatoes and added the cabbage by itself in the juices for 30 minutes. It was the BEST corned beef and cabbage we ever ate.
I didn't care for it made this way. The meat came out stringy and fell apart when I tried to slice it. For my tastes, the slow cooker is just not the way to go with this one.
Made this last year.. LOVED it and saved it!!! Will have it each St. Patty's day!!! Thanks
Absolutely love the flavors and the ease of this recipe, thank you! Definitely cook this on low!
My wife never has cared for corned beef...until I prepared this last year on St. P. Day. In fact, tonight she asked me to dig up this recipe so that we could take a Crockpot full over to friends for dinner next week. I always test the member's recipe as written the first time I use it. In this case, I won't change a thing in it. Thanks LUSYRSGIRL :)
Cooking this on high for 8 hours seemed like a misprint to me, but I decided to follow the instructions. Boy am I glad I did! The corned beef was so tender and very juicy. I did not have room in my crock pot at the end for the cabbage, so I ended up cooking it on the stove. The potatoes and carrots were ok but nothing special. My first time to cook and taste corned beef. Very good tasting and a great first time experience!
Delicious. Added a bay leaf, 2 heaping teaspoons of horseradish mustard, large clove garlic (slivers) and remember fatty side up:)
Great recipe my only change is to take the meat out of the crock pot when cooked. Put corned beef in pan cover with foil and place in a 200 degree oven. This takes some of the moisture from the meat, and easy for slicing. Then add the sliced cabbage to crock until cooked and tender.. By thanking out the meat, the meat doesn't taste like cabbage. Great with mustard and horseradish. Enjoy. My partners mother told me this over 40 years ago.
obviously a 2lb chunk of meat probably won't come out so great after 8 hours on high...So, here's my take (its in the crockpot now): I have (2) 3lb point-cut (although they are pretty flat) CB briskets in there. On the bottom I put 1/2 sweet onion and 1/2 red onion (both in 1/8 onion chunks), 6 cloves (whole) garlic, 3 celery stalks, and 2 med-large carrots (cut lenghtwise and in half where it was thickest). These veggies are for FLAVORING while cooking - I am NOT planning on eating these. I then added 4 cups water, placed one 3# meat brisket over the veggies (fat side up), sprinkled spice packet, then added the second 3# brisket (fat side down) and sprinkled the 2nd spice packet (if you only have one cut of meat, just ignore the 2nd I described). I didn't have beer so added 1 more cup of water. Since I have 6lbs beef in there, I am opting for about 7 hours on high setting and plan to "flip" them halfway through. Then Im going to change it to LOW setting for another 2 hours or so, and at this time I will take the meat out, check it for "doneness/texture". I will also strain out/discard the "cooking veggies", and add new ones (for eating) in the strained liquid: potatoes, baby carrots, celery, chopped garlic, also including the meat if needed. After an hour on low, I'll check the potatoes/carrots & add the onions and cabbage so they dont' get too mushy. Will post an update soon.
My friend Jan made this for dinner last night and invited us over. This was the best I ever had. She told me she didn't use the beer and also put the Corned Beef on the bottom and the vegetables on top. This is a true 'Keeper'
I would only cook the potatoes, carrots, and onions for half of the time. They were like mush after 6 hours. And the cabbage takes longer than an hour. More like 1 1/2 to 2 hours. The meat turned out good, but you will want to make adjustments on the veggies.
Love this dish and make it often because its so easy. The most important part in my opinion is to trim the fat. As in, I cut off as much of the fatty layer as possible. This makes for a much leaner and less oily result. I use all water, no beer and cook on low. To me, the beer added a strange flavor to the veggies, but it probably depends what type you use. No extra spice needed, the packet is enough. On high works too, but I like to be able to slice the meat, instead of having it totally falling apart. I put carrots and potatoes in at the beginning but do the cabbage for the last half hour or so only. Interesting note - do not try this recipe on high for half the time. That works for other recipes but did not work well for this. The meat needs the 8-9 hours whether on low or high.
good but my corned beef sat a bit above the water and got a bit dry. Next time I will add extra water to make sure the whole cut of beef is underwater.
It was my first time making Corned Beef, and it turned out wonderfully. Here's what I did: - Used a 2 lb. bag of baby carrots, 3 onions thick sliced, and 5 potatoes quartered longways. - Used 4 cups of water only along with 5 beef bullion cubes cut up and sprinkled over everything. I still wound up with a LOT of liquid, about half way up the crock. - I put the veggies on the bottom and trimmed some of the fat off of the beef and put it on top, then sprinkled the seasoning packet over everything. - I cooked it for 2 hours on HIGH, and the final 8 hours on LOW, (See comment below) and it all turned out great. Carrots and potatoes came out fine, but onions were very soft, almost overdone, but still very tasty. - The only trouble I had was with adding the cabbage at the end. I used 1.5 heads of cabbage, cutting each half into 1/3's. I removed the meat after 9 hours and put it in a covered dish in the oven at 200 degrees. Then I added the cabbage for the last hour, but it wasn't done, so I removed the cabbage to another ceramic covered dish, added some broth, and microwaved it for about 7 minutes on high. It came out just right. Had a mostly-vegetarian over for dinner who was "nice" and took a small piece of meat to try. She said she actually liked the meat better than the veggies! My wife said she didn't know that she liked corned beef....until now! All in all a great recipe, even without the beer. This recipe goes into me Save File.
This recipe was so good!! I put everything in the crockpot except the cabbage with a beef boulion cube and water (didn't bother with beer)cooked on low the whole day from 8-5 then when I got home I through the chopped cabbage on top and turned up to high for 45 mins. Perfect!!
This was my first time using a slow cooker for corn beef. I will never simmer it again. It was delish and for the first time ever I could cut it into slices and it was moist not dried out and tasteless. Even my husband who eats it once a year and is not fond of it,loved it. He had 2 helpings then picked at the little pieces on the plate. I even have a few slices left over for sandwiches for tomorrow instead of dried out crumbs that I would just throw away. I read other reviews who cooked it on low for 8hr. So I compromised and put it on high for 4 1/2 hrs then turned to low and in another 1 1/2hrs I checked and it was done. I then took the beef and veggies out of the cooker and kept it warm and cooked my cabbage which I wedged instead of chopping for another 1 1/4 hrs.next time I will cook it on low for the 8 hours, as some of the potatoes had crumbled but only a few. I also used Coors light and the whole 12oz. can because that's all I had .This will be the only way I will ever cook it again. It was wonderful. Thank you for the great recipe.
The beef came out so tender and juicy, even my extra picky 4 year old ate it! I put baby carrots, whole, and the bite sized onion pieces in the bottom of my 6 qt. slow cooker and then tossed about 8 (whole) red potatoes on top of those. I poured in 4 cups of beef broth, because I had it on hand and needed to use it up, and then added the beef brisket w/spice packet. I skipped the beer as I never have any on hand and cooked everything on low for 8 hours, stirring in the cabbage during the last hour. Next time I would try 6/7 hours on low and only cook the cabbage 30 min. as the veggies were a little softer than I like. Thanks for the great recipe, we won't be waiting for next St. Patty's day to try this one again! :)
Simple, moist, and delicious - with a couple of tweaks. I scoured the reviews for tips before making this dish yesterday for St Patrick's Day. Here's what worked for me: (1) Substitute low-sodium beef broth for the beer AND water. I saw the review that Guinness Extra Stout didn't work well - and that's all we had! In any event, using beef broth eliminates any concerns about which type of beer. (2) Start with just the onion, beef, and broth in the slow cooker - as others have suggested, add the potatoes and carrots about halfway through, and the cabbage 1 hour before the end. (3) Thick slices of carrots, not matchsticks. They were substantial enough to stay intact yet still melted in the mouth. (4) Yes indeed - 8 hours on HIGH, and everything turned out perfectly - nothing was dried out or overcooked. I thought that sounded like too much as well, and maybe it depends on your slow cooker temp settings. I did a bit of research - slow cooker temps vary from brand to brand but apparently the "high" setting can be as low as 200 degrees F. (I've also heard that in some models, "high" just means you get the food to the target temperature more quickly, but that the actual high & low temps are the same) . In any event - I have a Rival Crock-Pot and 8 hours on High actually worked (remember - only the beef, onions, and broth were in there for 8 hours - the veggies were in for less). Final tip: fresh horseradish is the perfect garnish, IMO. Grainy Dijon mustard also works well.
Great recipe. Followed instructions but took advice of others and only added water 3/4 up the crock. added cabbage the last hour. Delicious!
Mine fell apart after 8 hours and that is after lowering the temperature from high to low for the last 2 hours because it looked like it was cooking too fast. We couldn't make slices and all it will be good for is corned beef hash. I had company and was disappointed and embarrassed.
I have been trying to cook moist pull apart Corned Beef and still firm (not mushy veg's) for twenty years, always failing in some way. Now, with LUSYRSGIRL recipe, I can! My husband gave the recipe an unqualified 11 out of 10 stars. Success at long last!
I was cooking for a large party (12) and didn't have room for the cabbage and carrots. Instead I just put in the water, Guiness beer and 1 1/2 yellow onion cut into fourths. After the 8 hours I pulled the corn beef out of the pot, put it in a metal bowl with foil to keep it hot and added the cabbage into the slow cooker juices, letting it cook for about 20 minutes. I just cooked the carrots on the side. Don't add extra beer. Though you might think the more the merrier, it might make your meat tough or not cook as tender.
i didn't have beer and never have it in the house. I used beef broth to cover the food. I had the carrots cut into baby size and used regular potatoes. I put the cabbage in sooner about 1 1/2hr because we like our cabbage soft. the veggies came out really well. The meat had good flavor also.
I used this recipe last year and it was pretty good. My slow cooker runs hot, so I cooked it on low (my low setting will bring stuff to a bubbling simmer!). I used a whole bottle of beer (Killian's Irish Red) and adjusted the water. The spice packets that come with the meat (when they are included, I've had several without packets!) are never enough (for our house, anyway). If you have access to a Penzey's Spice store (or their online store), they sell an awesome package of Corned Beef Spice. I always add 1T of that to the included spice packet or use 2T if the meat didn't come with a packet. I also add a couple cloves of smashed garlic. Still trying to get the timing right on the veggies. 8 hours on low in my cooker turned the quartered reds and the "snack carrots" into mush. Going to try adding them 2 hours into the cooking this year.
Too little cabbage, needs turnip, potatoes should be peeled; overall, the only really Irish part is the beer...
very good. I had to eliminate the beer because it has gluten in it, but the meat came out very good. I have never cooked corned beef before so I highly recommend getting a large cut of beef. It shrinks!
This was very good. I did change it up slightly. Instead of beer I used 1/2 cup simply apple apple juice, 1 can of beef broth and water to make 4 cups of juice. I seasoned the meat with dry mustard, garlic powder, pepper, the seasoning packet and a bay leaf. I forgot the pearl onions, but it was good without it. I changed the potatoes to 2 medium white and 2 medium red and used bagged baby carrots. I also did not add the cabbage in the morning due to lack of space. I ended up taking the meat out for 20 minutes and putting the cabbage in to at least get it semi cooked. It was ok, but could have cooked longer and it would have been better. Next time I will chop it up in small pieces and add it right when I get home. I will be making this again as everyone loved it and the leftovers.
Simple, yet effective. I used a center-cut piece of corned-beef (4.8 lbs), which also has less fat. Added 2 TBS of dry minced onion, and 2 TBS of garlic powder, used a 12 oz bag of baby carrots, about 1/2 pound of Pee-Wee Dutch potatoes and I used the whole 11.5 oz bottle of Guinness Draft (Yes, it made a difference in the flavor). I also let the meat cook for 10 hours (meat weighed more that the call-out in the recipe), on the low setting. Super tender and sliced-up really nicely, just like butter. What little that was left over, was made into a great hash the following morning.
This recipe is GREAT! However, put the carrots in halfway through the cooking time....they will get mushy if you put them in at the start!
As the most popular review said...I did not add any liquid besides water. It does NOT need it!!! The beef and season packet makes for a very flavorful meal. DO NOT ADD EXTRA SEASONINGS OR SALT. I added my potatoes from the start and they where not mushy at all. My kids even loved this!
This was my first time trying corned beef and cabbage, and all I can say is WOW! Tasted fantastic! I followed recipe exactly except for cutting carrots into slices instead of matchsticks. The potatoes were not mushy at all...they were just right! Cabbage cooked quickly, so no problems with that. And, as I followed the directions of the recipe, I did cook it on HIGH. The corned beef was SO tender! Love this recipe, and will definitely make it again! Thank you LUSYRSGIRL for a fantastic recipe. Absolutely delicious!!
Using the crock pot for my corned beef and cabbage makes it a meal we now enjoy once a month or so. It couldn't be easier just as written. Thanks!
I followed the recipe almost exactly, I added extra beer and didn't put the season packet in...just some minced garlic. I also cooked it at LOW for 6 hours, then high after adding the cabbage for 1 1/2 hours...and it was cooked perfectly through...But SO moist! I have my hubby, 4 kids and a 1 1/2 yr old grandbaby living with me...and every single person LOVED it! I have never made Corned beef before...I am SO happy I used this recipe the first time! Thank you!
Delicious, made exactly as written. Used 6 oz of some cheap beer and could smell it but was not overpowering. Perfect amount. Will definitely use this in the future. Oh by the way, the potatoes and carrots are supposed to be soft.
We loved it, flavor was great. I cooked one hour on high then seven on low. Next time I will add carrots & potatoes 4 hrs. in as suggested, yes, they got mushy. I believe four cups of water was far too much, I had to scoop out and throw out broth as it was overflowing. Maybe my six quart crock pot was too small for this (recipe doesn't mention what size her's was) and I need to adjust for that. Also,not sure what size her ten potatoes were but pounds would have been a more helpful info. Will make again with these adjustments in mind.
This is yummy comfort food, but I have to give it 3 stars, not 4, because I erred on the side of caution and cooked for 8 hours on low instead of high and it turned out great. The potatoes and carrots were fork tender, but not mush which they definitely would have been if I'd cooked on high for 8 hours as directed. The meat was moist and easy to shred with a fork.
The best corned beef and cabbage ever. The key is the beer, a good brand. I added an entire bottle of Blue Moon and chicken broth in place of water.The corned beef was super tender and the potatoes, carrots and cabbage seemed even better. Hands down, the only way to cook this delicious meal. Like others suggestions, cook 8- 10 hours on Low, to get beautiful sliced corned beef. Thank you for Sharing.
This was SO good! My husband had to leave to go pick up our car right as we started dishing it out. I sent him a text that he better hurry because we weren't going to save him any. I used the full bottle of beer and no water and it was SO moist and flavorful. I wish I had it cooking again in my crockpot right now!
The slow cooler is the only way I will cook corned beef. It comes out moist and perfect every time no matter how long you cook it. If cooking all day the veggies do not need to be cut small. I usually put the carrots in whole and the potatoes peeled and cut into 1/2 or 1/4's depending on their size. I would definitely leave the cabbage in large pieces as it cooks fastest. I don't add any liquid but I'm sure the beer would give it a little extra flavor if you like beer.
Delicious! My husband insists that I cook CB & C using this method from now on! Just a few slight changes; when vegtables are cooked, approximately 5 hrs in, I removed the potatoes, carrots, & onions, turned the crockpot to low, & cooked meat for an hour. I then added the cabbage & cooked until done, (a little over an hour). There's now enough room to fit the whole head of cabbage.
Followed the first review; added only water as the liquid, up to 3/4s inside crockpot.
Turned out beautiful! I was worried, because I thought it was going to be really tough... it felt 'hard' when I poked at it with a knife in the pot. But when i took it out and sliced it, it was PERFECT!
Substituted beef broth for the water, added a little garlic powder and the whole head of cabbage. Served with Irish soda bread from this site. Delicious and easy.
This is how I've made my corned beef for years. The main difference is after I remove the corned beef from the crockpot I make a glaze of brown sugar, prepared mustard and juice (apple or pineapple)that I spread over the meat. I put beef in baking dish in the oven for about 20-30 minutes at 375 degrees. While it is baking-I continue to baste while I cook my cabbage stovetop-I don't cook cabbage in crockpot.
After cooking the brisket, make a glaze of brown sugar, dry mustard, cloves, and a little vinegar (sorry, I don't know the amounts--I just improvise and taste) and slather over the brisket and broil for a few minutes. St. Patrick would say "heavenly"!
This is how I make my corned beef every year! I don't use beer...or broth. I use hard cider and cut the water called for by half and even those who "Ewwww! I hate corned beef!" Love my corned beef! I always rinse the slimy stuff off the meat (assume that's the brine) and cut most of the fat off. Delicious! I serve with colcannon!
this was delish! Made it exactly like recipe, but left out potatoes (I served it with mashed potatoes instead) and added frozen (thawed) brussel sprouts to last 30 minutes of cooking. It was YUMMY!!
This is a good basic recipe. I always cook my corned beef in the crock pot, but I add all of the veggies closer to the end so they aren't mushy, except for the onion. The beer isn't necessary, you can safely omit it if you prefer. I cut the carrots into bite-size chunks instead of matchsticks. Turnips or parsnips are good additions, too.
All I can say is, AWESOME. I will not make corned beef and cabbage any other way!
Let me tell you-I am the only one in my house who likes reubens, so this was a hard sell- but it was awesome!!!! My husband and 20 year old son loved this! In fact, the leftovers were actively fought over. They can't wait until we have it again. The best recipe ever!!
Loved it. Made it with no beer, cooked the cabbage separately, and think will cut the water in half next time.