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.

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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:)

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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!

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Great taste and simple to make.It was a big hit for St.Patricks day dinner.Thanks for sharing the recipe.

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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.

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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!

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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.

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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! :)

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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.

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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

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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 Frizzled Cabbage. 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!!

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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.

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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.

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Loved it!!! Easy and had all ingredients on hand. Thank you!

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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, my cabbage 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 planned from the beginning to put the cabbage in later, it would be a perfect dish.

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Great and easy way of doing corned beef. Will definitely do this again.

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Good and easy! Will make again.

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Great, straightforward recipe for Corned Beef. Tasted wonderful and like others have said, no hint of the vinegar was present in the final product. Thanks Miss Annie for helping make our St. Patty's Day so yummy! My family wonders when I'm making it again!

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Very simple and good! Thank-you!

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