BEST corned beef ever! I read online that steaming is the key to a moist, flavorful corned beef so I tried this. I did not cook the veggies with my meat but followed directions very closely. I poured a bottle of dark beer into the roasting pan and added enough water to come up about an inch in the pan. Put the flat cut beef on a rack in the pan and sprinkled the pickling spice packet and chopped garlic over the top. Sealed pan very tightly with heavy duty foil and cooked in oven about 2 1/2 hours (I had a 2 lb roast) Let it rest, sealed while I roasted our garlic red potatoes. When we took the foil off I was shocked at how the meat had barely shrunk, and the beautiful color and tenderness. Tasted wonderful - I will never make a corned beef any other way! No more boiled to death St. Paddy's dinner for us!!
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BEST corned beef ever! I read online that steaming is the key to a moist, flavorful corned...