Reviewed: Mar. 22, 2006

Used a point cut corned beef, and this was a huge hit. Cooked it in the Le Creuset and was sorry I didn't tin-foil the top to retain moisture. The cabbage cooked with apples was excellent too. Found I needed to actually cut little bits of the orange and layer it on the fork with the meat to get the "effect", but what a fabulous effect it was. Easy, delicious and got raves from the other diners - thanks so much!

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MUSIC_MINX

Cooking Level: Expert

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Reviewed: Mar. 20, 2006

Worked great, needed a little more cooking time to fit my schedule so Ilowered the temp to 250 and baked for 6 hrs. Stir fried a cole slaw mix with the apple for a crew tht doesn't care for kraut. Everything was very tasty.

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pennasnowgirl

Cooking Level: Intermediate

Home Town: Beaver Falls, Pennsylvania, USA

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Reviewed: Mar. 20, 2006

I never would have tryed this recipe if it where not for all the rave reviews. One word...YUMMMMMMM! Very tender,moist and easy. I doubled the liquid and used beef broth rather than water. Didn't have enough pickling spice in the house, so I came up with my own concoction of Mustard Seed,Caraway Seed, Whole Coriander and Allspice Seeds, Hot pepper flakes, tumeric, a crumbled bayleaf and Afew Black Peppercorns. My entire family voted this tops and I will never boil Corned Beef again.

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Kate56

Cooking Level: Expert

Home Town: Holland, Michigan, USA

Living In: Canaan Valley, West Virginia, USA

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Reviewed: Mar. 20, 2006

I will never fix corned beef and cabbage any other way. This was absolutely wonderful. My husband couldn't stop raving about it.

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Linda J

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Reviewed: Mar. 19, 2006

Well done. I just was not in the mood to boil this St. Patricks, so I gave this one a try. I tucked everything in very tightly within the foil, and then packed it into a oven bag. Deep rich flavor, my family loved it. The apples added to the cabbage really help set off the salty flavor of the corned beef, and in its own way adds a uniquely Irish-American quality to the meal. A great new tradition for my Irish (plus plenty of others)-American home.

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Greg P..ski

Cooking Level: Expert

Living In: Arundel, Maine, USA

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Reviewed: Mar. 18, 2006

Wow, this was the best. My husband and I have been looking for a great corned beef and cabbage recipe for 13 years. Neither one of our families made this tradiditional St. Patricks's Day meal, so we have tried many different recipes. This one is the best! We'll definitely share this one with our friends.

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JULISTEVENS

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Reviewed: Mar. 18, 2006

Using several of the suggestions, I went with the oven bag and turned the heat down to 250 degrees. I placed everything in a turkey sized bag in my roaster (with a little extra water and chopped celery), and after 3 hours, I removed the orange slices. I then added the cabbage, apples, margarine, caramelized onions and several cubed potatoes to the pan and cooked for another 3 hours. There was plenty of liquid in the bag, and everything tasted GREAT. Excellent recipe!

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ilstu99

Cooking Level: Expert

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Reviewed: Mar. 12, 2006

Fantastic! Such a difference from regular boiled corned beef. And we absolutely loved the cabbage and apples- I carmelized some onions and added a few teaspoons of apple cider vinegar, then added the cabbage, apples and water. Divine!

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THE JULIE

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Carlsbad, California, USA

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Reviewed: Feb. 5, 2006

The corned beef was point cut and about 4 lbs and it had to cook about 6 hrs (I set my oven at 250.) It was juicy and tender. Use some of the juices for the cabbage, and don't forget the apple, as it also helps to give the cabbage a nice flavor.

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anmlnrs

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

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Reviewed: Jan. 15, 2006

Yummy! I was questioning the fruit in the recipe, but not anymore it was great!

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Kristina

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 13, 2006

I will never cook this another way!! The meat was fantastic. At first I was leary of the apples in the cabbage but I couldn't get enough. Easy prep and cleanup.

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love2cook

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Reviewed: Jan. 7, 2006

This recipe is a keeper! I was looking for something a little different than just boiling the corned beef. This was definately the best corned beef I have ever made. Very tender and exceptionally tastey. I added chicken stock to the cabbage instead of the water for a little more flavor. My family loved it.

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misskrisp

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Reviewed: May 23, 2005

Other than not using the celery, I made this per the recipe. The corned beef was exceptionaly tender but it didn't taste as good as I expected. It didn't taste like corned beef is suppose to taste... It was good but not what I expected.

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: May 4, 2005

Very good! I'd never made this before.

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SIPPERDOG

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2005

Excellent. The best corned beef I ever cooked. Very tender and tasty. So much easier than my past recipes of boiling on the stove. I found the cabbage very plain. I would use the juices next time to cook the cabbage in. One year later now......... I used the juice to cook the cabbage in still not enough taste for us. Next year I will try opening the foil and adding the potatoes and cabbage in the meat for the last hour. The corned beef was excellent again.

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KARMOR444

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Reviewed: Mar. 26, 2005

Had a St. Patty's party.. Even my friends that don't eat corned beef and cabbage love this recipe. It was so nice to not boil the beef!

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LULUBELLE123

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Reviewed: Mar. 24, 2005

I made this for my family for St. Patrick's Day and they all loved it! I don't eat any mammal, so I didn't have any, but I have to say that I was tempted to try it. I actually had to make this again a couple of days later since it was all gone and they were clamoring for more.

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FamilyCooks

Cooking Level: Expert

Living In: Chelmsford, Massachusetts, USA

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Reviewed: Mar. 21, 2005

I made this for St. Patricks Day and it was EXCELLENT! It took five hours . My family was worried because I wasn't making it the same usual way (boiling) and they loved it. They only want this recipe used now.

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LISAG65

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Reviewed: Mar. 20, 2005

This recipe is a gift to corned beef lovers. First, it solves the mystery of what's in those little spice packets (that mine didn't have included), then it added the perfect complement of oranges, onions and celery steamed in with the spices to create a wonderful, flavorful meal. Thanks to ASTAARA's review, I chose to drop the temp down to 250 degrees as I, too, was using two 2.5 lb. flat-cut briskets. Covered tightly in foil, it cooked for 5 hours. I used my crockpot to boil baby red potatoes, carrots, parnips and boiling onions and added a little of the spices to the water. The cabbage with apples was wonderful too! I don't make this meal often, but today's results have set the standard as high as it gets. Thanks!

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claudygirl

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Reviewed: Mar. 18, 2005

This was excellent! My 'St. Patrick's Day' guests were IMPRESSED indeed. The meat was tender and flavorful, just PERFECT! I followed the recipe exactly except that I cooked two 2.5-pound briskets in Reynolds Oven bags at 250 degrees for 5 hours. The house smelled heavenly and there was no mess to clean up. I loved the flavor of the cabbage and apples prepared separately (be careful not to overcook them). This was an easy, ELEGANT YET EARTHY dinner that I served with tiny Yukon gold potatoes, Irish soda bread and Ruffino Chianti. We finished up with individual frozen green grasshopper tarts. Thanks 'originalsyn' for this great corned beef recipe!

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