Slow-Cooker Corned Beef and Cabbage

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This is the BEST flavor I've ever had! I LOVED the leftovers. I was afraid to make this dish again. Last year I followed the directions that were on the corned beef. What a mistake! But, I decided to see what the FN had for recipes. Oops, I cooked it on high instead of low as has been suggested. LOW, LOW, LOW. Other than overcooked meat, the flavors are fantastic! I used beef broth instead of water. I took a whiff of the picking spice that came with the meat - absolutely no aroma at all. I happened to already have McCormick's pickling spice so I used that instead - 1 1/2 TB. Next year I'll use the 2TB that McC recommends.

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I thought this recipe was horrible! The corn beef was tasty but all of the vegetables taste the same - like cloves. Not to mention that the spices left all of the vegetables an unappetizing brown color. The cabbage was cooked separately and was good. Won't make again.

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This recipe turned out wonderfully! I used 2T of the pickling spice, and didn't use the rutabaga. My mom who is an amazing cook herself said it was the best she ever ate. The corned beef was so amazingly tender! Two hours before it was done I took out the veggies and added the cabbage. Kept the potatos, leeks, and carrots in the oven at 200 degrees to keep them warm but not cook any further. It was all PERFECTION, couldn't have been any better, made me look like a chef!

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Modified the recipe in a couple ways and it came out wonderfully. First, I added no liquid. The corned beef produced plenty. Second, cooked on low, not high. Third, started an Irish soda bread about an hour before the end, which I served with the meal. Fourth, 30 minutes before the end of cooking, I removed the beef and veggies (kept them warm, and added about 20 diced fresh organic collard leaves into the liquid and put the slow cooker on high (we had no fresh organic cabbage available, so I went with the collards. Finally, after 30 minutes, I browned cake flower in olive oil to make a roux, took the collards out of the liquid, and stirred in the liquid to make a gravy. Served a wee dram of Irish whiskey as well as Brut champagne, though Irish beers would have been wonderful, as well. All guests raved. It was a St. Patty's Day to remember.

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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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Delicious! Loved it and so did the whole family!

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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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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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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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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.