Reviewed: Mar. 17, 2005

I am eating this corn beef right now. It is delicious! Added a little bit of Guinness to the mix and some carrots. Best cornbeef ever.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

UCSBJEEP43

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2005

This recipe is so yummy! Very easy to make. I prepared the dish the night before so that I could come home at lunch to throw it in the oven. The meat was incredibly tender. We had no leftovers! I will make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

12JENNAYS

Cooking Level: Expert

Home Town: Ankeny, Iowa, USA

Living In: Lees Summit, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2005

Very Good! I cook and demonstrate for a living, so I am always cooking different things for my two guy roommates, then they tell me what they think. They said this was better than they have ever had, and loved the slight essence of orange that this recipe has. I will make it again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

chefjudge

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2005

So simple. Excellent results. Pass this on those friends that are still boiling for hours!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ALEXSYD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 28, 2004

A great simple recipe for a very tasty Corned Beef and Cabbage. The only thing I did differently was to use a Reynolds Oven bag instead of aluminum foil, and the beef turned out very succulent and tender.

Was this review helpful? [ YES ]
42 users found this review helpful

Reviewer:

GREGG GREENE

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Eugene, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2004

Excellent. The only thing I would change is the cooking temperature. I lowered mine to 250 and cooked it about 5 to 6 hours. Also, it was a 3 12 lb brisket.

Was this review helpful? [ YES ]
7 users found this review helpful