Reviewed: Oct. 11, 2009

My mother in law said this was the best meal I had ever cooked her and that she had never had corn beef this delicious. She was ill with cancer and died soon after. I will never forget making her a ultimate meal finally.

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Julia H

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Reviewed: Sep. 23, 2009

I have tried sooooo many corned beef recipes because I love corned beef, but this by far is the BEST!!! Always a winner.

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charlotte

Cooking Level: Professional

Home Town: Seattle, Washington, USA

Living In: Oakland, California, USA

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Reviewed: Jul. 19, 2009

This is the best corned beef recipe I've ever had. After finding this recipe my wife, daughter and I all cannot wait for St. Patrick's day to arrive.

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Ralph

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Reviewed: Jun. 13, 2009

Shame on you mother! I will never eat boiled corned beef again. My family loves this roast browned over open fire b4 doing the foil packet. Unbelievably barbeque friendly recipe!

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NICNBILL

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Reviewed: Apr. 27, 2009

Oh my goodness I have been making Corned Beef and Cabbage the same way for years always in my Crockpot. Well I don't think I will ever go back to my Crockpot. This was the BEST EVER!!!! And it was like she said prep time wasn't to bad at all. I made one on Saturday to take to my friends house she made one as well in a Crockpot although hers was good everyone said mine was better. Anyway it was a big hit. Thank You so much for this Recipe. I will be saving this one. CJ Sacramento, CA

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CJ8008

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Reviewed: Apr. 4, 2009

My husband was disappointed with the flavor because of the orange. He wants his corned beef to taste like traditional corned beef and this recipe does not. Unfortunately, my not-quite-sure-I-like-corned-beef guests didn't brag on the flavor either. Therefore everyone at the table was a little disappointed at the end of the meal. I won't fix corned beef this way again. I did give it 4 stars because I had everyone rate it at the meal and then threw out the teenagers' ratings!

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Diane's Midwest Cooking

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Reviewed: Mar. 30, 2009

This has been my go to recipe for several years now. Very easy, very tender and absolutely delicious!

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JILLYJO

Cooking Level: Expert

Home Town: Carpentersville, Illinois, USA

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Reviewed: Mar. 25, 2009

This was fabulous. My husband said I never had to put the meat in the "hot tub" again. The consistancy and flavor are so much better than the traditional slow cook method in our opinion. Thanks for the great recipe!

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Bryanswife

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Payson, Arizona, USA

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Reviewed: Mar. 24, 2009

I have always boiled corned beef, but never again! This turned out to be the best I've ever had; and my family couldn't stop eating it. I used the aluminum foil method, but will probably try the cooking bag next time because it just sounds easier. My husband doesn't like fruit of any kind in his main meals, so I left out the orange. I followed the recipe for the apples and cabbage, but replaced the apples with cubed red potatoes, cooking the potatoes first for about 10 minutes. Then I added the cabbage wedges and cooked it about another 15-20 minutes until it was all tender. DEELISH!!!

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Kerrya5

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Reviewed: Mar. 24, 2009

This looked wonderful. I made this for St. Patrick's day. Everyone else enjoyed it, I didn't. I gave it two stars because I just didn't like the orange peels, very strong flavor. Although the cooking method was a great Ideal. I used a turkey roasting pan with lid. I added two cups of beef stock, celery, apple and baked for three hours. Then added potatoes next to the meat then covered with a whole head of cut up cabbage. I will make this again, just without the orange.

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MrCrackers

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Mar. 23, 2009

This was the best Corned Beef and Cabbage I have ever had and my family agrees(ever my husband). I usually make it boiled. But this was so moist and flavorful CB & C. I cook it in a aluminum foil bag (I made with heavy duty foil).Than my corned beef did not come with the pickling spice.So I added 2 bay leaves, 10- whole peppercorns, 8-whole allspice. I followed the recipe exactly, except the last hour I removed the oranges and added the cabbage with the meat. I did not use the apple or margarine. I cooked sweet potatoes separately. It added a real nice touch to the corned beef and cabbage. Surprisingly the corned beef didn't have a real orangery taste. This was So........Delicious! . I will defiantly be making this again and not just once a year.

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Laurie D.

Cooking Level: Expert

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Reviewed: Mar. 22, 2009

I made this exactly as the recipe stated. This is very good corned beef. Both my wife and also thought the cabbage was good. I don't think it's a 5 star recipe, but certainly a 4.

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cgmonster

Cooking Level: Intermediate

Home Town: Stillwater, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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Reviewed: Mar. 20, 2009

Probably the most tender corned beef brisket I've ever had. Will definitely make again.

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MVIDiane

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Reviewed: Mar. 20, 2009

Okay, so I didn't follow this recipe exactly but I did use all the ingredients. The end result...THE BEST CORNED BEED AND CABBAGE!!! I actually boiled the beef to stay true to the culture and the "boiled meat" thing. I put enough water in the pot to cover my brisket along with the orange, celery, onion and added carrot for a classic mirepoix. I used the pickling spice packet that came with my 4-pound corned beef and also added an extra tablespoon of pickling spice along with a heavy pinch of salt. I used 2 heads of garlic simply split horizontally into halves and added that as well. Brought to a boil and left to simmer for about 5 hours. Once the corned beef was done I wrapped it in foil to rest, strained the liquid and boiled red potatoes and carrots in the same liquid to infuse all the flavors. I make corned beef all the time but it has never turned out this good. The orange really did something special to this dish. AND THE CABBAGE!!! So simple and soo satisfying. The only thing I changed is I used a braeburn apple and used the stock from boiling the beef and potatoes to cook the cabbage. I usually boiled the cabbage in the liquid in the past but no longer will I do that. I'm gonna go make a killer rueben with my leftovers now. Thanks for the post! I'll try preparing it the way the recipe is written next time.

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Frankie

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Kirkland, Washington, USA

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Reviewed: Mar. 18, 2009

I was dismayed to learn the fruit I bought for this recipe was consumed by a household member as a lunch, so had to do without! Even without the citrus, the corned beef was very good. I cut up Yukon Gold potatoes and added them to the bag to roast in the oven and be flavored by the meat. Yum. Instead of using 1/4 c. water to steam the cabbage, I used 1/4 c. vegetable broth to add flavor since I was apple-less!

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KIMBERJS

Cooking Level: Expert

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Reviewed: Mar. 18, 2009

I only made the cabbage part - for the corned beef, I used the "slow cooked corned beef for sandwiches" recipe from this site. I followed another reviewers recommendation and added carmelized onion with the cabbage & apple and cooked it with the braising liquid from the corned beef. I thought the flavor, including the apple, was superb. However, my husband would have reviewed this at only 3 stars since he prefers cabbage to taste like cabbage. His comment was to leave out the apple & onion and not cook it with the broth. So, next St. Patty's day - he'll get plain cabbage. All that said - this is a really tasty cabbage recipe.

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Workin' cookin' mom

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Living In: Joseph, Oregon, USA

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Reviewed: Mar. 18, 2009

Awesome recipe! Had dinner for three couples and they all raved! Only 2 small pieces left from 5 1/2 pounds of corn beef. As others suggested, used an oven cooking bag and carmelized onions with the cabbage. I don't really like cabbage but had seconds of this recipe. Yum!

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Joan S.

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Reviewed: Mar. 18, 2009

Yum-O, The meat was so tender and we enjoyed the subtle undertone flavor of the oranges. We didn't eat the apples with the cabbage (weird texture) but they gave the cabbage a delicate flavor we enjoyed. The meat was even better the next day. This is my "new" CB recipe. Thanks!

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Shelley

Cooking Level: Intermediate

Home Town: Norfolk, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Mar. 17, 2009

Wow! I agree with everyone else - best tasting, most moist corned beef! I did what HeyChelle suggested and threw it all in the slow cooker since it was too nice outside! Did cabbage & apples on stove top - yum! Thank you!!

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