97 Reviews

Vinegar allows meat to absorb seasoning!! So for those worried about the flavor coming through, unless your using a ton of it...no need to worry! Vinegar is used in many meat marinades.

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kbaker78 December 07, 2012

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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Robin W January 13, 2003

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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gary7 January 05, 2003

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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Shjya Instance April 03, 2003

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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Bev September 27, 2002

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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ellie_ March 17, 2003

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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TheDancingCook January 17, 2003

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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barbaribob April 17, 2012

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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Larlisa Crews March 28, 2003

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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GinnyP October 03, 2002
Crock Pot Corned Beef and Cabbage