Reviewed: Mar. 26, 2009

This oven method did not work for me at all. The corned beef would just not cook..after 3 hours, I took it out of the oven and simmered it on top of the stove. It came out fine :)

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diane

Cooking Level: Intermediate

Living In: Coventry, Rhode Island, USA

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Reviewed: Mar. 25, 2009

Salty and tough and just not very tasty. We tried several different recipes for our party and I'm so glad this wasn't the only thing to serve our gests. I was looking for good tender not-salty corned beef and this was not it.

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Gemma NJ

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Reviewed: Mar. 18, 2009

I agree that this is an improvement over boiled corned beef. Going forward when I make this meal, I think I'll cook the meat this way, and roast the potatoes and carrots separately. I'll keep the onions and garlic with the beef, though. Instead of water I used a combination of red wine and beef stock. For the last hour in the oven I increased the temperature to 350 and removed the foil. It was much tastier than my usual corned beef!

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squawk93

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 18, 2009

This was delicious and so much better than boiled stringy corned beef! I put the beef up on a rack so it didn't touch the liquid and tucked all of the vegetables beneath. I also used chicken broth to flavor the vegetables a little more and then basted the beef with it several times during roasting. Perfect corned beef recipe! Can't wait to make sandwiches with the leftovers tonight!

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Sara

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Reviewed: Mar. 16, 2009

Without a doubt, this is the best corned beef I've ever tasted! So tender and moist, we easily cut it with a fork. As with other reviewers I did not add salt. and also did not dice the carrots and potatoes, but cut them into large chunks and added them for the last 1 1/2 hour or so. Additionally, I added cabbage wedges for the final 30 minutes. Everything was perfect.

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SassyLady

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Silverhill, Alabama, USA

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Reviewed: Mar. 14, 2009

Very good, alot easier than boiling, however the secret to the salt issue. When cooking corned beef ALWAYS wash in cold water before cooking. This gets a lot of the salt out.

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mkherlehy

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Reviewed: Jan. 3, 2009

Very, very tender and not dry. Did not use salt as others recommended-glad I didn't.

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GREENAYED

Living In: Scottsville, Kentucky, USA

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Reviewed: Sep. 19, 2008

I didn't add any salt and this was a fabulous corned beef. Much better than boiling it.

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michelleb

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Reviewed: Aug. 17, 2008

RE: CalliCo's review; you may well be right about the extra water leeching out the salt but a better way to do it would be to soak (changing every couple of hours) in water overnight in the fridge. To much water will still put you into the boiling catagory. I had a recipe for "roasted" corned beef but lost it. We've improvised and indeed, it is a bit salty. Soaking helps a lot. Aside from that this is a superior method. Esentially braising. I finish up with open roasting and/or broiling to carmelize the surface. Much more appealling than boiled.

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KELARJIAN

Cooking Level: Expert

Home Town: Fresno, California, USA

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Reviewed: Apr. 30, 2008

My 3.67 pound corned beef took 3.5 hours to cook at 350. "Corned" refers to the beef being cured or pickled in water saturated in salt; therefore, no salt was applied, just the packet. Boiling is easier, but this was a good alternative; however, some corned beef is saltier than others and mine was VERY salty. I "saved" it by soaking it in water until it tasted just right. Soak it for only a few hours - not all night, or it'll take ALL of the salt out rendering the corned beef essentially tasteless. My family had it the next day for lunch.

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AlwaysDoing

Home Town: Palo Alto, California, USA

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Reviewed: Apr. 27, 2008

I did this recipe in the slow cooker instead and did not add the salt. It turned out fantastic! My family love it!

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Caleb's_mom

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Fairhope, Alabama, USA

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Reviewed: Mar. 20, 2008

I made this 3/17/08. I believe I have found the recipe for me! I added cabbage during the last 1 1/2 hours. This turned out awesome. This was by far the best corned beef I have ever made. My husband really liked it and made sure he got the leftovers!

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Anna

Cooking Level: Intermediate

Living In: Elburn, Illinois, USA

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Reviewed: Mar. 2, 2008

My family and I loved this recipe (even my 4 year old that will not eat anything). The Corned Beef does have a strong flavor when done so I would not recommend this to someone who likes their food with subtle flavor. One warning is it does not need more salt added. Part of the strong flavor does come from the salt already added to the corned beef. I would definitely make this again. Since this review I made the recipe many times. I also made it in the crock pot and it worked very well. I cooked it on low for 6 to 7 hours and when it had an hour left I added the potatoes and carrots.

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kimbernic

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 29, 2007

It just took forever to cook, but the end results were good.

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ivanilde

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Reviewed: Jul. 28, 2007

Can you say SALT. Try the Slow Cooked Corned Beef for Sandwiches" to see what good corned beef should taste like.

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Sis Sue

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Reviewed: Mar. 14, 2007

Tried this but it is too salty and we only ate a few mouthsful. I think you need to cover the meet with liquid to pull out the excess salt.

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CalliCO

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Reviewed: Mar. 22, 2006

What on earth did I do wrong?? This was EXTREMELY salty. I did everything according to the recipe directions with the exception of just putting a dash, and I do mean a dash of salt yet it was so salty we just couldn't eat it. I was so disappointed. The meat was very tender and juicy and it smelled DELICIOUS as it was cooking though. If I can find a way to make it without it being so salty I would. Maybe corned beef brisket is just salty to begin with...I'm not sure because I've never made it before.

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ZeldaMae

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Reviewed: Dec. 20, 2005

I make my own corned caribou, it was great in this recipe. Very easy to make.

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JKHILL

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Reviewed: Nov. 30, 2005

OH YA WAS SO GOOD

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Dianah

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Reviewed: Nov. 2, 2005

Awsome recipe but salt shouldn't be used in it, was too salty, otherwise was easy to prepare. Delicious. Thank you.

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LENFOY

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