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Corned Beef and Cabbage Recipe

Corned Beef and Cabbage

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

Showing 21-30 of 57

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  • on March 18, 2012

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    After 40 years of marriage my husband declared this the best corned beef and cabbage dinner he has ever had, and everyone at the dinner agreed. Thank you Melissa

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  • on March 18, 2012

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    Really good and slightly different! I make corned beef and cabbage every year for St. Patty's day and it's always good, but the same ole thing. The changes in this version really kicked it up a notch! The beer and the garlic were an awesome addition to the broth and the cooking time was perfect. Very tender and not dry. With the proper liquid, I don't see how it could get dry. The real treat was the cabbage! While watching me prepare this final phase, my brother and my husband both said they had. Never seen anyone do it that way. My husband even said "why can't you just stick with what we know we like". We are all very glad I ignored them...this was the best twist of the whole dinner! And finally, my son's girlfriend is the pickiest eater I have ever known...she too loved the entire meal. This "is" our new St. Pat's tradition!

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  • on March 18, 2012

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    I liked the recipe a lot and will use it again. Just two observations, however. It calls for salt only to be used with the sauted onions. I assume the thought is that the corned beef will have sufficient salt that none will be necessary in the dutch oven. But in my opinion, there is no way you can get sufficient flavor out of the vegetables (and even the corned beef for that matter without adding additional salt to taste. Also thecook time seems terribly long. If I had cooked my 4.5 pound brisket that long it would have been tender, but all dried out. I suggest cuttig the brisket in two after about 3 hours to test its doneness in the middle. That said, the sauteed cabbage is the real hit here. The best cabbage dish I've found.

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  • on March 18, 2012

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    This was the best recipe I have found. The flavors are amazing and the corned beef was tender. Leftovers make amazing hash!!

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  • on March 18, 2012

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    Tender and flavorful. A winner.

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  • on March 18, 2012

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    Fantastic recipe, start to finish. Everything turned out beautifully, and was easy to make. I'll definately be makig this again and again!

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  • on March 18, 2012

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    This was fabulous!!! It was the best corned beef and cabbage that I have ever made. My husband who can be quite picky loved it too! We both sat through our meal saying "uuummm this is good". Thank you for your recipe this is definitely a keeper.

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  • on March 17, 2012

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    Made this today, we all absolutely loved it! My husband said he hadn't had it that good since his grandma made it. That means a lot in this family. I did make a couple changes by omitting the carrots and onions to avoid any sweetness. The sauted cabbage was very good and the meat was flavorful and had the perfect texture.

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  • on March 17, 2012

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    i make corned beef every year on st.Pat. never have i cut the pots or added carrots or beer i put pots whole red ones and a cabbage cut in 4s no carrots they make the cabbage sweet (eww in crook pot and leave alone till meat is very tender falling apart

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  • on March 17, 2012

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    We fixed this for our restaurant today and cooked about 25 pounds of corned beef, using the full menu without the beer because we ary a dry county so just didn't have the beer.The meat and veggies were awesome and a big hit with all our customers!

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