This is a fabulous recipe. I had no idea what I was doing and I don't usually care for corned beef. The butter and parsley at the end is a MUST for buttery tasting veggies and fresh color. I only cooked the cabbage for 5 minutes and the veggies for 15 (tender crisp). I substituted Beef Broth for water(recommended by another reader), used coarse sea salt, added 4 whole cloves for a nice added flavor, and red potatoes and baby carrots (on hand). My brisket was almost 6 pounds and this recipe still worked great. I had to take the meat out to cook the veggies, but that was perfect for the 'rest period' for the meat. Also, I had no seasoning packet for the brisket (home raised beef) and it made no difference. It was better without it!

Reviewed On: Jan. 11, 2007

This recipe was really easy, and it sounded good, but the Worchestershire was far too overwhelming for fish, plus it made the salmon dark so it was hard to see the cooking progress as well. I don't think I'll use this again.

Reviewed On: May 15, 2002

This sounded great, but I was less than impressed. You have to be ready to eat it the minute it is done because it doesn't hold up. Needless to say that if you don't eat it all right then it's wasted because it doesn't keep, and having leftovers are the best part. I ended up throwing a lot of food out.

Reviewed On: May 14, 2002