Corned Beef and Cabbage Dinner

  • erin7382 Posted: 03/18/10
    Worthy of a Special Occasion

    I enjoyed this recipe but was left with the feeling like a better corned beef dinner is out there. The potato portion is pointless. I hate boiling potatoes (when roasting is so much tastier w/ better texture) except when mashing. These potatoes were bland though i added salt and dill (instead of parsley which i feel is recently extremely overrated.) I love corned beef, cabbage, dijon, and horseradish. Adding the dijon and horseradish seemed like overkill. Too many cooks in the kitchen, the cooks being strong flavors. I added extra pickling spice to the corned beef and left out the caraway seeds in the cabbage. Great recipe for both, with small variations. Very easy. In summary, these the combination of the cabbage and corned beef is a classic bc the flavors are strong with little added flavor being necessary. Keep it classic.

  • tfoodie Posted: 03/17/09
    Worthy of a Special Occasion

    I have to agree with the other reviewers: The horseradish crust makes this dish. I seriously had my doubts, but everyone loved it. It was not at all overpowering. The only thing I did differently was to cook it in the crockpot for 10 hours instead of on the stovetop. Delish!

  • JennyO Posted: 03/20/11
    Worthy of a Special Occasion

    I've made this every year for 5 years now, it's delicious!

  • principalcookin Posted: 02/21/10
    Worthy of a Special Occasion

    The BEST Corn Beef recipe I have ever used. the crust makes this extra special. I also cooked some carrots for a few minutes in the broth and then mixed them with the potatoes for a final finish. Make the Boston Brown Bread and you will have a perfect Irish Dinner!

  • golddome Posted: 03/17/09
    Worthy of a Special Occasion

    We made this for St. Pat's Day 2009 - it was excellent! The topping is a real hit. I also added 2 cans of Guiness to the water and boiled the potatoes and vegetables in the same pot. Next time I plan to cut the cabbage in bigger pieces (personal choice) I will make this again. It's great with brown bread!

  • MinnesotaMom Posted: 03/18/09
    Worthy of a Special Occasion

    I made this last night for St. Patrick's Day 2009 for my family of five (three daughters, 9, 6, and 4) and my husband. My husband, myself and my 4 year old really liked the corned beef. The actual cooking of the beef was really easy once the cooking liquid was prepared. I followed the recipe as it is written since this was the first time I used it. Contrary to other reviewers, I didn't think the Horseradish Crust was all that great. In fact, when I make it again, I'll leave it off and just serve prepared horseradish on the side, as I prefer more of a kick than the crust provided. Also, my children balked at the crust, but overall liked the meat. Everyone liked the potatoes, though they seemed a bit dry, so I added about a tablespoon more butter in the end. The cabbage was very nice and light. Overall a very good recipe.

  • MelanieEliz Posted: 03/22/09
    Worthy of a Special Occasion

    My husband made this dinner (to the recipe with no revisions) for me last week. It was absolutely outstanding and delicious. The horseradish crust really set off the flavors. We usually make our own corned beef, but even with store bought it was a favorite meal. Also loved the lemon flavor to the potatoes, and the cabbage was wonderful.

  • ChefAmandaLynn Posted: 03/17/11
    Worthy of a Special Occasion

    St Pats Day 2011. The horserasish crust and dijion mustard were excellent. I cooked the beef on low in the crock pot all day and omitted the pickling spice since we dont care for it. Even the potatoes were very good, loved the lemony taste.

  • sprota Posted: 03/21/10
    Worthy of a Special Occasion

    The Best Corned Beef recipe I have ever tried. I usually just make Corned Beef and cabbage for St. Patrick's day as a tradition b/c my family doesn't really like it but this time was different - everyone LOVED it!!!!!!

  • Red65Rain Posted: 03/29/11
    Worthy of a Special Occasion

    Fantastic & 5 stars all the way! I'll never make this dish any other way! My husband drooled... The corned beef could be cut with your fork it was so tender. Just fabulous!!!

  • AuntMimi1948 Posted: 03/26/11
    Worthy of a Special Occasion

    My husband said it was the best corned beef he ever had and he really enjoyed the potatoes also. I don't really care for corned beef and cabbage but this was delicious. The topping really makes the dish and I don't usually like horseradish either.

  • BBecker7686 Posted: 12/11/11
    Worthy of a Special Occasion

    I wasn't nearly as thrilled as everyone else with this recipe. First, the potatoes really lacked flavor. Cooked for twenty minutes, they were ready to be mashed. The horseradish crust for the corned beef is a nice touch. I may try it on a rib roast. Quite frankly, I thought the cabbage was the best part of this meal. A little bit too much caraway for me, but acceptable. Overall, though, I've had much better corned beef and was able to cook the dinner in one pot, as opposed to the multiple pots and steps required in this recipe. Probably not worth the effort of a repeat attempt.

  • Lawmommynj Posted: 03/18/12
    Worthy of a Special Occasion

    I make this every year for my 15yr old son, he loves it! Best version ever for corned beef and cabbage. I will never make it any other way. You can make it in the crockpot and it will come out just as good.

  • AutumnA Posted: 03/18/12
    Worthy of a Special Occasion

    I made the FAB dinner last night for St Pat's Day. And boy did I WOW my Texas Cowboy newlywed husband! He claimed it was the Best he had EVER eaten (and I know that he has eaten alot of corned beef!)!!! It was the first time I had ever made corned beef. The only different things that I did, was use a 12oz bottle of lager then added the water to make 16 cups; and I cut the cabbage in 6-8 large wedges. But cooked it all the same that you called for and didn't vary anymore of the ingredients!. We are still talking about it today. My cowboy claimed "This recipe is a Keeper".

  • Deeace Posted: 03/17/13
    Worthy of a Special Occasion

    Every Year I make corn beef and cabbage to honor St Patty's day. I tried this recipe and another recipe for a slow cooker. My family really enjoyed this recipe. It was really gourmet, each component of the recipe had such intrigue flavors but complimented each other. This is a family keeper.

  • desktrip Posted: 03/19/12
    Worthy of a Special Occasion

    Cooking the veg separately is definitely the way to go. Adding lemon zest to the potatoes is an especially nice touch, really highlighting the overall flavors of the dish. I did cut back on the horseradish and was still pleased with the flavor of the crust. My DH really liked the "new texture" of broiling the meat as well. Overall, this is a great recipe, easily adaptable to your own tastes.

  • LauraFry Posted: 03/16/13
    Worthy of a Special Occasion

    I made this last year, and it was hands down the best I'd ever made. I'm not an expert, but I had a large dinner party and everyone agreed and there wasn't a scrap leftover

  • EmmaLee75 Posted: 03/17/13
    Worthy of a Special Occasion

    Great recipe. I was worried about the amount of horseradish in the breadcrumbs, but it was delicious and not too spicy. Will definitely make this every year. Also it made the whole house smell wonderful while cooking.

  • kittiewan Posted: 03/29/14
    Worthy of a Special Occasion

    I've been making this recipe for St. Patrick's Day ever since my sister-in-law made it for us in 2003. Each component has its own special flavor -- the mustard and horseradish crust on the corned beef, the lemon in the boiled potatoes, and the caraway in the cabbage. I don't change a thing.

  • dlwykes Posted: 08/18/13
    Worthy of a Special Occasion

    The corned beef was very good but I don't think the breadcrumb horseradish topping did any thing for the dish. I prefer a horseradish sauce and I use non-fat yogurt with the horseradish, and a little light mayo. I would make it again, but exclude the breadcrumb topping.

  • skfasnacht Posted: 03/16/14
    Worthy of a Special Occasion

    I use this recipe every year to make corned beef for St. Patrick's Day. It is a good, solid recipe. The breadcrumb topping is okay, but not necessary. I always save the cooking broth at the end (after staining) and freeze it to use as my stock when making split pea soup - it really pumps up the flavor of the soup.

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