Slow-Cooker Corned Beef and Cabbage

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I followed the instructions hellokitzy gave from this past New Year's and added the two beef bullion cubes; they gave the juice so much more flavor. I also took the vegetables and a lot of juice out and put them in the oven while the corned beef finished cooking.

It was fantastic! I've made a very basic recipe in the past, but this year with the rutabaga, carrots, and leeks, I was very happy with the way the meal turned out. My only complaint would be that the leeks (I used 3 were cooked much before the other veggies, so I would put them in perhaps 1/2 during the cooking in the future.

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Delicious! I put the cabbage in the slow cooker when there was about one hour left. I made sure to push the cabbage down into the cooking liquid. Turned out great!!

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This is probably the best recipe I have ever tried for corned beef. it was tender and flavorful.

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I was really disappointed.....way too heavy on the pickling spice. The anount was OK for the meat but we were looking forward to the unique vegs in the dish and all you could taste was pickling spice. If I make this again, I would cut back. Like another reviewer here I used McCormick and shecut back...wish I had read her review first! Anway...tasty, moist brisket...pickled vegetables.

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I stuck pretty close to the recipe and it turned out very moist and tender, and we loved the flavor of the veggies. I used the entire flavor packet that came with the corned beef. In my package, it was probably just 1 T of seasoning. We did not find the pickling flavor overpowering. I used 3 cups of water with 2 beef bullion cubes for a little more flavor for the veggies. Following others' advice, we lowered the temp on the crock pot, cooking it for 3 hours on high and 5 hours on low. The meat was done and tender at least an hour earlier, but we let it keep cooking in the juice. We removed the veggies after about 6 hours and kept them in the oven. I substituted bulb onions for the leek. Out of sheer laziness, I bought a bottled creamy style horseradish sauce and we mixed it with the juice as described; that was a great addition. We prepared the cabbage as directed. Overall, very pleased with the recipe and will definitely make it again.

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I asked my husband what he wanted for dinner today- being a rainy and dreary day. He replied, corned beef and cabbage! So I followed this recipe- definitely not our usual! Needless to say, it was a hit! We actually didn't prepare the cabbage due to Christmas tree decorating! My husband couldn't believe how amazing the rutabaga was! We have never used the rutabaga before and were pleasantly surprised by the flavor! We did over cook the meat slighlty, however, the whole dish turned out amazing! A great cozy meal for a rainy, Christmas tree decorating day!

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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.