This is the first time I was making Corned Beef Brisket & Cabbage. I wanted a good recipe to try and I found this one! Perfect, Fast and Easy. After reading some of the reviews I decided to cut the apple juice in 1/2 using water for the other 2 cups and the brown sugar by 1/2. My husband and I went shopping and I thought I would be back in 3 or 4 hours so I put the crock on high. Well It was on high for about 6 hours. The veggies came out great and the brisket fell apart. Mouth-watering with every bite! My husband has made brisket in the past (never in a crock pot) what a difference it made. As for some of the rude comments people had put out there that was totally uncalled for!! Anyone with any common sense would know that apple juice and brown sugar would be sweet. This is defiantly one I look forward making again.

My 12 year old made this for St. Patrick's Day and the whole family loved it. It was very easy for him to make and we cut the apple juice in half and replaced with water but the taste was fantastic. My youngest does not usually eat corned beef but he had 2 helpings of it this time. Even the cabbage came out great and reminded me of a cabbage wrapped hamburger dish I made once that used molasses.

The sheer tooth-rattling sweetness of this recipe was enough to make me ill. I do not understand the penchant in some southern cooking for throwing enough sugar or other high calorie sweeteners into or onto the dish to completely destroy the healthy and natural flavors of perfectly good meats and vegetables. An ugly mess.

I tried it with a piece of corned silverside, because I was fascinated by the concept. The beef was superb but the vegetables were something else. The potatoes (""ground apples"", ""pommes de terre"") tasted like apples, rather than potatoes. The other vegetables were too sweet and amorphous... we like to taste the individual flavours. However, I will certainly cook corned silverside with apple juice again with the brown sugar (as usual), mustard et al. I usually add a couple of whole cloves, whole pimento (allspice) and a star anise (great with corned beef). I've travelled in USA and suggest that this would fit your cuisine/taste ideally (and that is NOT a criticism, but merely a point of difference). Regrettably it's not for the Australian palate, though.

Made this for some friends......the ate ALL OF IT! Personally I thought it was a bit too sweet, but they said NO! My family won't eat Corned Beef/cabbage.....I CRAVE it about 2-3 times a year, so when I make this for my friends and I, I really want a GREAT recipe. I FOUND IT! If you don't want it too sweet, use 1/2 the brown sugar. Otherwise, go exactly by the recipe!! Either way, you will NOT be disappointed! P.S. Make SURE you always rinse the beef with a LOT of water before using. Or it will be too salty.