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Slow-Cooker Corned Beef and Cabbage Recipe

Slow-Cooker Corned Beef and Cabbage

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Average Rating:

Total Reviews: 50

Showing 11-20 of 50

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  • on March 17, 2012

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    First time making corned beef and cabbage and so glad I used this recipe! Super easy, super tasty... even the sauce which I was skeptical about. As per previous reviews, I only used about 1/3 the spice packet and it was not overpowering. As for the cooking time, I put it on high until it came to a nice bubble and then down to low for a total cook time of 7 hrs. Came out perfect imho.

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  • on March 17, 2012

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    Delicious! Loved it and so did the whole family!

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  • on March 15, 2012

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    Omitted the rutabaga and added a can of stout beer to the cooking liquid. This was outstanding and soooooo easy to make. We made this for a birthday celebration and everyone raved about how wonderful it was. I'll probably make this often! Thank you Food Network Kitchens!

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  • on March 11, 2012

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    This is the second time I have made this recipe. This time I used much less pickling spice as the last time the pickling spice was too strong for my taste. I really cut back, just half a tablespoon. Next time I will try a whole tablespoon as this time the flavor was too mild. I substituted a can of draught Guiness for some of the water. The end result was excellent. I thickened the liquid in a saucepan by making a roux and used it as a gravy. Wow!

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  • on February 27, 2012

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    This was something different and delicious. Me and my husband enjoyed it. I want to make the hash with the leftovers. I only cooked it about 5 1/2 hours, it was so tender!

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  • on January 13, 2012

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    I made this for my husband - corned beef is too fatty for me to eat. He thought it as OK. The seasonings that came with the brisket were very strong. Also, it was really watery (not sure if most of the water was to dissipate. Based on other reviews, we cooked for 8 hours on low, then high for one more hour. We did love the vegetables - gave us an excuse to try leeks and rutabagas.

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  • on December 29, 2011

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    I am not usually the cook in the household, but since I was on vacation I thought I would surprise my husband with a fabulous dinner. I have never made corned beef before, but after enjoying this recipe, we may just eat it everynight! I didn't change the recipe, I cooked it according to the recipe. It was unbelievable, right down to the rutabaga and cabbage! By the way, I now know what a rutabaga is, and it tastes delicious!

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  • on March 27, 2011

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    Very easy. I read the concerns about the cooking time being too long, so I tested my brisket at about 5 hours. It really needed a couple more hours, it wasn't fall apart tender yet. But, I did take my veggies out at the point, they were perfect. Once the veggies were out, I added the cabbage and cooked everything 2 more hours. Fabulous results.

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  • on March 23, 2011

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    This came out very tasty! I tweaked the recipe a bit. I added 1/4 cup of tomato sauce and then for the last two hours I added, baby carrots, red potatoes, peppers, 1/2 an onion, and three cloves of garlic. Everything cooked perfectly. I served it over white rice.

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  • on March 22, 2011

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    This was an excellent recipe and easy, too. I made this for my family & a few friends on St. Patrick's day. Everyone, including my 3yr old, went back for 2nd and 3rd helpings! There was no meat and just a few veggies left when everyone was done.
    Everyone thought the amount of spice was great, but for my own personal preference, I might cut back a little on the pickling spice next time. I added the cabbage to the top of the slow cooker for the last 2.5 hrs of cooking and it turned out very good. 8hrs on high sounded like too much, but it turned out just right and the horseradish sauce was a nice addition! This is well worth trying!

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