"You are adding oranges to the corned beef?????" was my husband's question and his next comment "I like it boiled - I am not sure I will like it with oranges!"...5 hours later, I could not stop him from eating it and telling me "this is the nest corned beef you have ever made!" THANK YOU for recipe and the added reviews that gave me the idea to: use an oven bag instead of the aluminun foil (it is hard to keep the foil well sealed- may be this is the reason for one of the comments that the recipe had ended too dry - no way with the oven bag!) I follow the recipe as indicated otherwise, and the meat was so flavorful, not salty and it melted in your mouth! Thanks to the person who suggested serving with a sauce made of sour cream, horseradish and dijon mustartd - great combination. I served with boiled red potatoes which I peeled only a strip to prevent them from bursting during the cooking, and I used a 1/4 cup of this water to boil the cabbage and the apples - which end up adding such as food flavor to the whole siddings. I can understand now why this recipe got such "wow!" reviews - here is to the lady who so generously shared this recipe, and a big "WOW!" to your recipe! Update: I have been making this recipe for some time, and for those who are worried about the time to cook a different size of beef - the formula is 50 minutes per lb. and it is great.
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