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Wow was this great. Prepared for my wife and Mom in law for Valentines, impressed even myself. I did not use the beer. I will put the onion in @ the 90 minute mark, for flavoring 3 hours is good for. Will definately make again. Thx for sharing such a great receipe.

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hotsunday February 15, 2012

I've made this the last two years, but I put it in the crockpot. I love it.

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dmynsberge March 20, 2011

This is by far the best corned beef I've ever had! The recipe is written very well and needed no adjustment in my kitchen. My family loved it.

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RedSoxInMD March 20, 2011

First off I should say that I am NOT a corned beef fan....until now! This recipe was fantastic. Made as directed and served with horseradish sauce from Corned Beef and Cabbage Dinner for the Slow Cooker. Today for brunch we used the leftover corned beef to make hash with eggs! Thanks so much Dee!

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PearTree March 20, 2011

This is SO close to the recipe I keep in my back pocket and use every year. I stuck my briskets in the crock pots (yes, multiple, we throw a big party every year) with your ingredients but I added beef stock to raise the amount of liquid because my briskets were 4.5 pounds a piece.

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fairestoneofall March 18, 2011

We enjoyed a super Corned Beef and Cabbage St. Patricks Day dinner last night thanks, in part to this wonderful recipe. I soaked the brisket for about 3 hours prior to cooking and I went ahead with the reduction of the broth. We did not find it salty at all. We might have had 10 servings of the veggies -- but the 4 of us ate all the corned beef!!!!! Thank you for a wonderful recipe.

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Bobbie March 18, 2011

I used to hate corned beef, but made it every year for the family - Now I love it too! So good, so easy, so tasty! The flavor is fantastic. Soaking the corned beef was very important. Mine usually comes out too salty, but not this time. The only change I made was to leave out the cabbage and fry it in a little butter in a skillet (yum!). Thanks for sharing!

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Pam in the Kitchen March 18, 2011

This was sooooo good! Will be making this again! Thanks!

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mmsbin March 16, 2011

Excellent traditional recipe for spiced beef. I added thick slices of rutabaga and some parsnips. The aroma was so heavenly our neighbors came to call. Beautifully arranged on a platter with speckled bread and a pint and who could ask for anything more? Perfect!

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daffyds_wife February 23, 2011

This was great! More flavorful than my usual recipe and I will definitely use it again! I did add 1 tsp of black peppercorns rather than the ground pepper and also 1 tsp of whole mustard seed. The cabbage was also wonderful, and DH loved the carrots, though I thought they were a little bitter. Thanks!!!

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Dwynnie March 22, 2010
Corned Beef and Cabbage in Guinness