Corned Beef and Cabbage

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absolute best corned beef and cabbage recipe ive tasted, and im irish!

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I don't drink beer, and I have never cooked with it before--I wasn't even sure what kind of beer to use. I decided to go ahead and try this recipe. (I ended up using Guinness Extra Stout. After cooking for a couple of hours, I tasted the broth and found it to be very bitter, so I added about a 1/4 cup apple cider vinegar. The end result was delicious. Truly the best corned beef I've ever had. I gave the recipe four stars because I had to tweek the ingredients.

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I made this today for a belated St. Pattys Day dinner. The corned beef I got from my local butcher shop came in a little bit of liquid and with mustard seeds, so I did not rinse the corned beef, but added the liquid and mustard seeds and followed the rest of this recipe almost exactly. I had two cups of beef stock left over, so I used it all. Also I wanted more carrots and potatoes, and I left the parsnips out. I had so much in my pot I had to cook the cabbage separately, but I had plenty of liquid to do that. I do agree that drying and slicing hot cabbage was tricky, but well worth the end result after finishing it in the pan. I have never been a fan of cabbage, but I enjoyed it prepared this way. After reading some other reviews, I decided to quarter my potatoes, and they were perfect. This will be my go to recipe each year from now on. My husband certainly did not object to having an extra five bottles of Guiness either!

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This is a really good corned beef recipe. The corned beef was almost falling apart, and the vegetables great. The exception was that the potatoes (left whole were not done. The carrots, parsnips, and cabbage were all terrific.

The most difficult part came when I had to take the cabbage out and slice it. I was in a hurry, so it was still pretty hot. Also, it was very slippery (fat from the corned beef? and was difficult to hold and get it sliced nicely. I'm sure I didn't get enough water off of it before adding it to the onions, but it turned out great anyway.

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My boyfriend is not crazy about cabbage and usually just pushes it around his plate every St. Patty's day. This year after reading all of the reviews I used the cabbage portion of this recipe only and paired it with the simple "Slow Cooker Corned Beef and Cabbage" recipe also on this site. I am SO glad I did!

The butter and onions turned a bland veggie into something really delicious and by combining these two recipes I feel like I really found the perfect mix. I plan to use this every year, thanks!

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This was excellent. I insist on having corn beef & cabbage on St Patrick's Day even though my family is not crazy for corn beef. My husband loved it and is on his way home from work as I write this to make himself a sandwich. Good Job!

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Nto sure what the stout did for this meal, but it didn't hurt it. Like others, I and my family liked the cabbage. Try using low sodium beef stock: there is so much salt in this meal it will shorten your life. But, it certainly is good!

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Well, I gave this a "good" review because my meat was lovely and the timing was perfect for the veg. But, the time for the veg really only worked because I cut my potatoes in half, knowing full well they would take much longer than I wanted if they were whole. I have to say though that the "sauce" at the end had absolutely no flavor. I think this is because it took too much water to cover my beef. I say that because I make a Guiness stew with london broil, that is very much like this (only with a bit of sugar. I even tried reducing the sauce and it just wouldn't go. So, I had to add quite a few things to make it palatable. I added some cider vineagar and brown sugar and a lot of salt and pepper. So, no, will not use this recipe again.

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Excellent. The Guinness and beef broth add a lot of flavor. We usually find the seasoning packets too salty and "pickley", so we really liked the seasoning. My husband is not a cabbage fan, so I was looking forward to trying it this way. He loved it! This recipe is a new standard in our kitchen.

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Definitely good way to cook the cabbage! Over all pretty good.