Reviewed: Apr. 7, 2007

Best Corned Beef I have ever had. Easy too. This will be our new St.Patrick's Day tradition.

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Reviewed: Apr. 5, 2007

This is delicious. I've never made corned beef and cabbage before, this was easy and my whole family loved it. My only problem was having to smell it for 4 hours before I could eat it! Thanks.

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EPJENK

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Reviewed: Apr. 3, 2007

Oh so good, it was very tender and moist. I didn't change a thing and it turned out perfect!

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missmiavega

Cooking Level: Intermediate

Home Town: Palestine, Illinois, USA

Living In: Saint Peters, Missouri, USA

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Reviewed: Apr. 1, 2007

Yummy!!!!

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Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 28, 2007

Oh WOW! This was INCREDIBLE! I followed the directions exactly and didn't even bother to make the cabbage since I knew my family wouldn't like it and this was the Best Corned Beef I've ever had/made! My Hubby said I had to make it this way from now on. And the smells in my house while this was cooking was wonderful! Like others I was alittle scared about the orange but it didn't taste like that at all, it blends in well w/ the pickling spice, my only complaint was that I didn't need to cook it for 4 hours but I knew that my oven tends to cook at a higher temp anyways so at 3 hours I doubled checked the beef to see how it was cooking and it was already done. ***UPDATE*** I make this every few months now and everone loves this. I even have a few Irish poeple who request this dish when they come over for dinner. DEFINATLY give this recipe a try. I have not had one person who didn't like it.

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giggletush

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Mar. 27, 2007

My past experiences with Corned Beef has always conjured up images of bland, over-boiled, chewy shoe leather. This recipe is nothing like that. If you like the boiling method, stay with it. The beef in the baking method will taste nothing like the typical boiling method. Boiling/Simmering "washes" out the flavor/salt in the corned beef, whereas the baking method intensifies the "corned" flavor. I will never go back to boiling ever again. I followed another review's lead and used apple cider rather than water; I also added some whole black peppercorns and a couple of whole cloves. My corned beef was only a mere 3#, so I baked it for just under 3 hours. I had no problems with the meat drying out - make sure your oven is calibrated, or use an oven thermometer. Next time I might follow another reviewer's lead and use a roasting bag rather than foil.

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Juju Bellies

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 23, 2007

This was very easy and turned out great.

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Marie C.

Cooking Level: Expert

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Reviewed: Mar. 23, 2007

It was okay, but I like the corned beef with Guinness recipe just as well, and I don't have to deal with the orange and celery.

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MAGICDOMINO

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Reviewed: Mar. 23, 2007

Everyone loved it! Next time I will try it in the slow cooker. I used a bag of shredded cabbage for slaw. It worked very nicely with out the chopping.

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Katie N.

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Reviewed: Mar. 22, 2007

I made this corned beef for St Patty's Day and it was really good! My husband loved it. The only problem i had was cooking time - my roast was only 3.5 lbs, so i wasn't sure how long to cook. I erred on the side of too long and it was a bit dry, but that was my fault not the recipe. Also, the cabbage with apples was really good!

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HayleyMC

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2007

I'd said I wasn't making corned beef and cabbage anymore because it always came out blah, but read all these reviews and gave it a try. Used a flat cut corned beef, so it was very lean and used apple juice for the water. Also, cooked at 250. Very moist and so much more flavorful than the boiled stuff!! My 21 month old couldn't get enough of the meat! Now we'll be having a good old Irish meal on every St. Pat's!

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Mar. 20, 2007

I tried this recipe because of so many great reviews but it wasn't what I expected. The meat WAS very tender but the whole dish had a different flavor than I remember. My mom used to make thas and called it Boiled Dinner and I hoped for this flavor--I guess I should have tried one of the more traditional recipes. Sorry.....

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Beema

Cooking Level: Beginning

Living In: Quaker Hill, Connecticut, USA

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Reviewed: Mar. 19, 2007

This was definately the best corned beef I ever made. Loved the flavor of the orange slices. I made mine in the crockpot. Next time I will try the roasting bag.

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Stargazer2639

Cooking Level: Intermediate

Living In: Mentor, Ohio, USA

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Reviewed: Mar. 19, 2007

Wonderful! Cooked it in a roasting bag: 4 hours at 275 for a 5.4lbs brisket. Otherwise, I made it exactly by the recipe. Everyone loved it (although the kids were crazy about the cabbage). My husband and I thought the cabbage had a nice subtle flavor that complemented the corned beef perfectly. I'll be making this again . . .maybe even before next St. Patrick's Day!

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luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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Reviewed: Mar. 18, 2007

Really good done in a crock pot. The orange gives it a real kick. If you put the cabbage in the meat juice instead of water, you don't even need butter or margarine.

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MGMARCKS

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Reviewed: Mar. 18, 2007

I loved this recipe! I've always boiled my corned beef. Never again! The cabbage was great. Thank you so much.

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jmillan

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 18, 2007

Absolutely great recipe. Corned beef went so fast I swear the platter never hit the table. Apples mixed in the cabbage is a nice touch, does make a difference. Did try a few changes. Used an oven bag instead of foil, and added apple juice instead of water to both the bag and the cabbage. When corned beef was done, I basted with a glaze (1/2 cup light karo syrup - or honey - and 2 tsp of prepared mustard), put under broiler for @ 2 minutes, rebaste and another 2 minutes, just until carmalized...be careful not to burn. Served with remaining glaze, a side dish of horseradish and a side of 1000 Island dressing. Oh, make sure you do a big brisket. Leftovers are just as good if not better, especially for Reuben sandwiches.

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Ron

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Reviewed: Mar. 18, 2007

I always dreaded St. Paddy's day, hated cooking corned beef and cabbage, having leftovers no one really wanted. I read the reviews and they all sounded so good I tried it. No leftovers! My husband said it was the best he ever had. And my dad said it was really good. Most times the food is just "Alright!" This is going in my recipe box forever. I'll never boil again!!!

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VANDOKERTY

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Reviewed: Mar. 18, 2007

I was about to banish corned beef and cabbage from my vocabulary after being disappointed time and again with traditional recipes. This recipe will replace any recipes I currently have. It was excellent! I used the large oven bag and baked at 275 degrees for about 5 hours. I added baby carrots in with the cabbage and cooked red potatoes on the side. I also mixed up the sauce recommended by one of the revewers (sour cream, dijon mustard, horseradish, and mayo). The meal was a hit with my entire family. Thanks for a great recipe!

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SueBee

Home Town: Wausau, Wisconsin, USA

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Reviewed: Mar. 18, 2007

Wonderful! I used just onions on top and used juice instead of water.

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Ruthie

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