Corned Beef and Cabbage with Herb Buttered Potatoes

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This was a quick, easy recipe that turned out very tasty. My husband and I really enjoyed it!

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Well, I tried this recipe and am glad I didn't make it for company, just myself. I didn't fix the potatoes but put the corned beef and veggies in the slow cooker expecting it to be finished in 8 hours on low. It was finally cooked after 11 hours! The corned beef was good but the cabbage disintegrated completely.

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The only flaw in the concept I found was 8 hours on low doesn't get the CB to a flaky state. I needed to cut it up and put on high for another hour to get to a servable state.

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The apple juice ruined the cabbage. It was too sweet. I was very disappointed.

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The apple juice really did make a difference. The potatoes were good, but I've made them this way many times before, so no surprise. I will make this again, but would go back to adding the potatoes with the meat to cook. I added the cabbage about an hour before serving so it wouldn't get to mushy. De-lish!

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This recipe was absolutely delicious... The only thing I did differently was add a bottle of Guinness stout instead of the water. I am definitely will be making this every St. Patrick's Day. Thank you

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I have never made this meal before, but wanted to do something special for St. Patrick's Day and wanted leftovers for rueben. I took the completed dish to friends and had wonderful meal. Raves about the tenderness of the meat. The cabbage had a wonderful flavor. I boiled the potatoes in wedges and an hour before serving, drained them and added to the crockpot, submerging them in the liquid for flavor. Along with them, I added two cloves of garlic, very finely grated on a zester. Next time, I will use baby carrots (1# bag, and I am sure they will get done. NOTHING was mushy. I have 6 qt. crockpot. Cooked on high 7.5 hrs. I was afraid the meat would not get done and at 5 hrs of cooking time, I cut the meat into 4 pieces. Soooo tender it fell apart taking it from the crockpot. Wonderful recipe. Other than changing the cooking of the potatoes, I followed everything else. Will definitely make this again! :-

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It was ok, but I've had better. It didn't taste that great and it was over done for how long they said to cook it. The one thing that was really good was the potatoes. I will go back to a recipe I know is good for next year, but I may use the potato part of this recipe.

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I followed the recipe exactly. Corned beef was excellent as were the potatoes. Carrots were good, but nothing to write home about. The cabbage on the other hand wasn't at all appealing to me; it was overcooked, lost any cabbage flavor and picked up an odd taste, probably from the combination of brined beef and the sweetness of the apple juice. I will probably make the corned beef this way again but instead stick the potatoes, carrots and celery in boiling water to cook separately.

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We've never had corned beef before but I thought we should try it for St Patrick's Day. It was flavorful and easy. I put it on high at 10 and it was ready by 3. I did add extra carrots since my kids dont care for cabbage and it came out great without adding any extra liquid, there was plenty of broth to serve it like soup if so desired. I dont quite understand the one poster's comment about it being like sauerkraut, either they did something very wrong or have never had sauerkraut, so dont let that worry you like it did me. To me you couldnt really taste the apple juice so nothing was sweet for us, guess it depends on if your juice is bottled or frozen or cocktail. We used plain ol Mott's.