Good flavor but you have to watch the time. I put the cabbage in after 4 hours but had to take the potatoes out as they were done. The cabbage was done after another 1 1/2 hours. I think the recipe would probably work out time wise if cooked on low. I'll try it that way next time. I'd like for it to be a true load the crock pot and walk away recipe. And it may just be my crock pot.
We loved this recipe! I did adjust the times a bit. I added the potatoes and some carrots after about 4 1/2 hours and I added the cabbage after about 7 hours so it wouldn't be too soggy. It all turned out perfectly for our tastes. I did skip the onions because when I have added them early in the past they turn out too mushy, but next time I will try adding them with the potatoes or maybe even with the cabbage. I used a 4 pound corned beef and everything was done in 8 1/2 hours. Thanks, Bev, for the simple and delicious recipe!
Loved it! I looked for a Corned Beef and Cabbage receipe for our recent St Patrick's Day dinner. Wanted something tasty and simple and this recipe fit the bill to a T.
Reading other reviews on here, I took their advice and waited to put my cabbage and potatoes in. At the five hour mark, I added the cabbage, potatoes and a bag of baby carrots. Cooked on high for another hour and a half. Came out wonderfully!
The only changes I made was to delete the sugar (didn't miss it a bit) and add a bag of baby carrots. When I make this again, I would turn the heat down from high to low for a good portion of the time as the corned beef literally fell apart. While awesomely tasty, I would have preferred it slightly more firm.
Great recipe, however 8 hours is too long on high. After 6 and a half the cabbage wedges were coming apart. I served it then and the meat was crumbling under the knife blade as I sliced it. The whole meal was great but it cooked too long. The potatoes were creamy smooth and the carrots were okay.<br/><br/>Also, be advised, the size of my corned beef probably shrunk by about half.
Very good! I omitted the sugar and didn't have a spice pack, so I used 3 bay leaves, 1/2 tsp. of black pepper and pinch of thyme. I stewed the cornbeef on low overnight, for about 12 hours and then added the cabbage and potatoes and cooked on high for another 4 hours. Very tasty, tender meat. A real keeper!
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.
have used this over and over. Excellent Recipe!!
Very yummy and easy. I made this exactly as written with great results. Thanks for posting this.
This turned out great! The only change I made was to add the cabbage for only the last two hours. It turned out wonderful and I got rave reviews from the family. The corned beef was tender yet firm. Great recipe!
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.