Reviewed: Mar. 16, 2009

WOW!!! This recipe is sooo good. The only way I will cook corn beef now. This was so moist and full of flavor you couls cut it with a fork. My son said do not cook corn beef boiled anymore, this is the only way he will eat it and he loves the leftovers(if there are any) in sandwiches. The only change I made was the cabbage, did not use the apples, just boiled it and added butter, so good. Thanks for a great recipe.

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BabeMilli

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Reviewed: Feb. 21, 2009

This was great!!!! probably needs more than 4hrs. to cook. I used a small head of cabbage and added an extra apple, can't wait to do another one.

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CATTLELADY2000

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Reviewed: Apr. 8, 2008

Delicious!

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marley

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Reviewed: Mar. 31, 2008

First time making corned beef and cabbage and what a hit it was. Until this recipe, I was not a fan of corned beef. My husband thinks this was "incredible" and wants more St Patty's days during the year. I made a slight change, opening up the foil and adding carrots and potatoes(removed oranges) then resealed it for the last hour+.

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Lynner

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Reviewed: Mar. 27, 2008

This is the first time for me to make corned beef. I wasn't sure how it is going to turn out. My husband and my 10 years old are very picky. They both love it. The cabbage is sweet. I will keep this recipe! Thanks!

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Bea

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 26, 2008

Excellent way to prepare corned beef. Used a Staub pot instead of foil and baked in a 300 oven for about 6 hours. Rubbed some extra pickling spice and added couple cloves of garlic to the pot. Cooked vegetables separate and added a bit of water to the pot. Delicious! Will never boil corned beef again.

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DG Cook

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Downers Grove, Illinois, USA

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Reviewed: Mar. 23, 2008

So much better than the boiled corned beef and cabbage. I added more water to the cabbage to help it not stick to the bottom of the pan (last year this was a problem). I also had no problem with foil, but I do see how an oven bag would make things easier.

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YellowHairGirl

Cooking Level: Intermediate

Home Town: Stamford, Connecticut, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Mar. 22, 2008

Simple and very good. I threw all the ingredients into the crock pot and let it cook. I cooked the cabbage separately on the stove top. The apples were a nice touch.

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HeyChelle

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Reviewed: Mar. 19, 2008

Finally! A corned beef recipe that doesn't cause the beef to shred when you slice it. Even my picky kids loved it! Can't wait to make sandwiches with the leftovers.

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LAURENDUNCAN

Cooking Level: Expert

Home Town: Chamblee, Georgia, USA

Living In: Roswell, Georgia, USA

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Reviewed: Mar. 18, 2008

I made this for St Patty's day dinner, very yummy. The oranges give it a kind of fruity undertone. I used a cooking bag and lowered the temp to 275 for about 4 hours. I sliced the leftovers for Reubens the next day, great!

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tmcp

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2008

This was GREAT! I used a 4.8 lb Boars Head Brisket. I cooked it in heavy duty foil for 4 hrs at 300 degrees. It was wonderful. Even my Irish neighbor loved the flavor of this dish. My hubby wanted thirds. I did not realy alter the recipe very much. I used 2 oranges, and I didn't use the remaining butter for the cabbage. I also took the peels from the cooked apples and discarded them, and stirred the cooked apple into the cabbage. It is very important that your foil is very well sealed, so that the brisket is not dried out. I prefer the heavy duty foil for doing this. Good Luck!

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nuclearnik

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Reviewed: Mar. 18, 2008

Just for your information, we met a man who was born and raised in Ireland, and he said that he never heard of corned beef and cabbage until he came to the US. Very intersting. This recipe was excellent, very different than how I have ever prepared it in the past. I give it five stars because the flavor was wonderful. The only problem I had, was that my corned beef was considerable smaller than called for in the recipe, so it was just a bit dry.

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grandmaof24

Cooking Level: Expert

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Reviewed: Mar. 17, 2008

This recipe is awesome. The meat was so tender and delicious! The orange gave it a very subtle twist. I put chopped potatoes in the last hour and they were great. The cabbage with the apple was good too!

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char

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Reviewed: Mar. 17, 2008

I will never boil corned beef again. I made exactly as directed, except for using the roasting bag instead of foil. Cooking the cabbage with apple makes a nice flavor, and it's even better if you put a little juice from the meat on it.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 16, 2008

This was delicious. I did my 2 1/2 pound roast in an oven bag for 2 1/2 hours, and used apple juice instead of water and it turned out great. It did have a salty kick to it, but it wasn't over powering. We liked having the sauce from the brisket to serve with the cabbage also. I was worried about running out of water with the cabbage and apple, but didn't need to be, but we weren't huge fans of the mushy apple. I think it toned down the cabbage during cooking but should be left in the pot rather than served.

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Sheri N.

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 16, 2008

I TOO HAVE been making corned beef the EXACT SAME WAY for years and I can even tell you WHERE the Recipe came from ..."THE BROOKLYN COOKBOOK" by Lynn Stallworth. It is a compilation of Jewish American recipes.. I was looking for a new recipe and saw the pic of the corned beef w/ oranges and just about fell out of my chair.....same layout of meat / vegies...foil and even the same pan!!!!!!

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realblondie

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 16, 2008

Excellent, excellent, excellent! I only cooked a 2lb briskett, and 2 hours was perfect. I also used a roasting bag, but I'm sure the foil works well, too. This was very tasty and tender....good stuff!

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MTRoth

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Reviewed: Mar. 15, 2008

use everyones advice and used a cooking bag. Great recipe, the oranges gave it a nice flavor. Since cooking it in the oven gives the meat a more salty favor than my health can handle, I will probably try in it a crock pot for a while, then finish in the oven like I used to do. But I will use the oranges in the oven again.

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SHEILA316

Home Town: Ocala, Florida, USA

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Reviewed: Mar. 14, 2008

I made this last year for our St. Patrick's Day party. I didn't even get to try it because it went so quick, but it got rave reviews from everyone.

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Megan

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2008

I fixed this recipe for a St. Patrick's Day party at my church last year and everyone loved it. The best one I've ever tried. The meat was flavorful and tender and sliced up beautifully. The apple with the cabbage is wonderful.

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Sally

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Corned Beef and Cabbage II

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