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Rhonda, your corned beef brisket turned out quite moist and juicy, made exactly according to your instructions. I have been making corned beef brisket for a long, long time and have become used to the standard spices that I use normally (bay leaves, peppercorns, etc). I'm sure that there are many who will enjoy the flavor of the apple juice, brown sugar and orange rind. Although, I am always willing to try new dishes, sometimes they do not always work out for me. I guess I am an old die-hard traditionalist.

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Bev May 14, 2003

I tried this recipe last night, made it exactly to directions with exception for doubling to fill 2 crockpots and left out the onions and added red skinned potatoes and baby carrots. the meat and carrots and potatoes tasted very good. However, the cabbage tasted strongly of clove and noone that tried it liked it. Anyone want to point out what I did wrong? Thank you.

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WildKat September 17, 2010

We were very impressed with this corned beef recipe! I followed your easy directions, and it came out moist and tasty...The ingredients sounded unusual, but, it all blended together to make a very tasty dish... Next time, I'd like to try adding the cabbage wedges about the last hour of cooking...Think it would result in a "crisper" veggie... We really enjoyed this easy, and trouble-free recipe, Rhonda... Thanks so much for sharing... Laudee

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Laudee February 08, 2004

This is the only way I've ever cooked corned beef and cabbage. It turns out so moist and tasty and no stinky smell either. Thanks for posting it.

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nemokitty June 21, 2010

Wonderful flavor and easy to prepare. I made this just as written, cooking on high for about 5 hours. My cabbage was cooked perfectly and not mushy. Thanx for a great meal! I'll make this again.

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*Parsley* March 18, 2009

i am a big corned beef and cabbage fan-----coming from eastern canada it is a common dish there. your receipe was very good-------thank you.

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Bluenoser August 20, 2005

Yum! This was a great meal. I will definitely make it again. Adding the cabbage during the last hour of cooking kept it from getting too mushy.

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Danny's Diner November 17, 2004
Corned Beef and Cabbage