I use this recipe all the time, however I bake my corn beef in the oven and use only a small amount of water. Doing it like this makes a nice juicy corned beef and my guests always ask for seconds.

Good recipe for corned beef. The only thing I do different is use beef broth instead of water. The internal temp. will reach 170°F before the meat is tender, so wait until it's fork tender, about 2 to 2½ hours per pound does it for me. Always carve across the grain!

Crock Pot is the best way to cook corned beef. I start in the morning and I also use the flavor packet included with the corned beef. I put the carrots and onions in at the beginning, and set to high. Then about half way through the cooking time (about 4 hours), I reduce to low and add my potato and cabbage. I just leave it alone until dinner time. This could be 4 or 5 hours later. All crock pots are different. When the meat is fork tender and falls apart easy, it is done. Who needs a meat thermometer?

Anyone who doesn't know the proper internal temp for beef is hereby banned from kitchens forever. It's on the side or face of 99% of thermometers approved for use in the kitchen.

Very pleased with how tender the corned beef turned out. I served with a glaze of apricot jam, horseradish and stone ground Dijon mustard. Highly recommend this recipe!

Add one pint Guiness Stout to this recipe an added enough water to cover. It adds a nice flavor.

This was THE BEST corned beef and cabbage recipe. This fantastic recipe. I'll try to cook... spectacularly delicious. Thanks...

How to cook this for 10 people with one large-ish crock pot? Last year I cooked the meat overnight on slow. In the a.m. I took the meat out, put in veg and potatoes and went to church. Friends came after the Celtic Mass. Must have reheated meat in microwave...Also meat comes with flavor pack. Anyone have a comment on that? I need to adapt this recipe a bit...suggestions, pls!

I always use the overnight methods for my meat or corned beef with packet. I add vegetables (cabbage, carrots, potatoes) during the last hour to 45 minutes depending on thickness of potatoes. The crock pot is the only way I prepare my corned beef or roasts!

I make my crockpot corned beef how my grandma has always made it. Slow cook on low for 8-10 hours, to get it niiice and tender and undoubtedly done. And we put the veggies in pretty much right away. And cook with the meat the whole time. That way they really absorb the delicious flavor of the meat and peppercorns. I only do potatoes and carrots however; don't care for onions or cabbage.

Wow! So glad I didn't let the talk of "temperature" lead me astray. Just finished this recipe, and it's amazing! My kids... who "ewwww... we don't like corned beef and cabbage..." cleaned their plates and demanded seconds. I followed the recipe exactly except I skipped the celery and cooked it on low the whole time (Skipped the first half hour to skim off some fat part) Oh and I did red potatoes on the side "Garlic mash" style. 7 hours in my slow cooker and I couldn't have asked for a more heavenly recipe. Perfect!!

WONDERFUL! I cooked this Corned Beef last night for an early St. Patrick's day with the family. Fork tender and seasoned to perfection! I would highly recommend this easy delicious meal anytime!

The cook time on low after you finish the 30 minutes on high would be 5-6 hours, usually 5 for a flat brisket or 6 for an end. Then you add the vegetables and the remaining 2-3 hours would be to cook until the vegetables are tender. Remember every time you take off the lid on a crock pot you lose about 15 minutes cooking time.

I agree with Melody.

Hi Rebecca and Melody,

The USDA says, "Fork-tender is a good indication of doneness, but use a food thermometer to be sure. For tenderness and texture, cook until the corned beef reaches a safe minimum internal temperature of 160°F or above."

Because corned beef is somewhat tough by nature and we're going to "stew" it until tender, then although you can use a thermometer to judge the internal temperature, on most cuts of corned beef you'll need to continue to cook it for a much longer time than it will take to just reach a temperature of 160°F in order to break down the proteins and tenderize it.

The reason for using a Crock-Pot is to provide many long hours of low temperature cooking time to do just that. That's the reason for the "fork-tender" test and it is recommended by Cooks.com that this method be used for judging doneness rather than relying upon an internal "minimum" temperature which will be reached hours before the corned beef has actually become tender.

Hope this helps,

-- CM

Thank you Melody. I was a bit confused about the timing. Also the different timing for flat or end pieces. This was a great help.