Reviewed: Mar. 19, 2012

Excellent and easy but I did not use salt. I subsituted no-fat/low salt chicken broth for approx. half the water and a tsp or so of crushed red pepper. I probably will never boil corned beef again (tho slow cooker is also convenient and delish). The oven method however, was superior!

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FusionCook

Reviewed: Mar. 17, 2012

I had a 3# corned beef brisket which I baked for 4 hours and it came out beautifully. I cut the veggies in chunks rather than diced and they were cooked perfectly. Thank you for a great way to cook corned beef. I never liked it boiled.

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fmlevy

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Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Georgetown, Texas, USA

Reviewed: Mar. 12, 2012

This is now the only way I will cook a corned beef! Rather than put all the veggies in the roasting pan, I wait until about 2 hours before the roast is done to add the cabbage (quartered) and cook the carrots and potatoes separately on the stove. My husband is Irish and prefers the roasting method over the typical "boiled dinner" version.

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Carrie

Reviewed: Oct. 12, 2011

Easy and tasty!

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GSWOODY

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Pittsboro, Indiana, USA

Reviewed: Aug. 11, 2011

This turned out really great for me. I used my cast iron dutch oven and only needed to roast it for about 3 hours at 300 (my roast was probably half the size of the recommended one from the recipe). I added some frozen chopped napa cabbage to the bottom under the roast. I ussed a very high quality grassfed nitrate-free corned flatiron beef roast from US Wellness Meats and believe it or not, I actually had to add salt at the table. The flavor was incredible though, and my kids loved it too. But I can see how if you used one of the cheap nitrate-laden grocery store roasts you would not want any extra salt. Still, I'd recommend paying more for the healthier and tastier roast, I will definitely be making this again. YUM!

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ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Jun. 28, 2011

This turned out wonderfully! Definitely saving this recipe.

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EmStan

Reviewed: Mar. 23, 2011

This was easy and very flavorful. I followed others suggestion and washed the meat in cold water after I took it out of the package (you kind of need to anyway, it's so gross right out of the package). I didn't have any garlic cloves, but it was still great without it.

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jennifer_a00

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Reviewed: Mar. 18, 2011

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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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Mar. 18, 2011

Great way to make corned beef. I used a 'lower sodium' cut and rinsed the meat well before placing in the pan and glad I did! It was still quite salty for our taste, but good nonetheless. Tender, juicy meat with great flavor and tender veggies.

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BARNKITTY

Cooking Level: Expert

Reviewed: Mar. 17, 2011

I know it drives some readers nuts ("its not the original recipe") but I had to make a couple modifications: ?no spice packet with mine so figured already seasoned-did soak overnight could have changed the water at least once to decrease salt; added some red wine to the braising water for flavor since no spice packet; and, couldn't fit the potatoes but did add a little celery. Braising it beat boiling it by a mile! Loved the reciped. My new favorite corned beed recipe! YUM!

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