Reviewer:

Dixson

Home Town: Waukegan, Illinois, USA

Living In: Eagan, Minnesota, USA

Reviewed: Mar. 27, 2012

Excellent recipe. I will never boil corned beef again. Wrapping in foil and cooking it in the oven preserves all the good flavor.

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Reviewer:

PAULDI

Cooking Level: Professional

Living In: Summit Point, West Virginia, USA

Reviewed: Mar. 23, 2012

After reading the reviews, I decided to try corned beef this way. I had three packages, so with one I followed the directions and wrapped it in foil, one I put in a baking bag, and one I boiled in the traditional manner. I was very disappointed with the foil and bag versions....the meat was dry, even though I set the oven at 250, and the citrus left rather an acrid taste to the meat. In the future I will stick to the tried and true boiling method. It surprises me by how many people seem to like this version.

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Reviewer:

MARGARET23

Reviewed: Mar. 20, 2012

This was an exceptional dish. I took it to a gathering of friends and they all said it was the best corned Beef they had ever had. My husband said that I must make it aggain. Thank you to whoever came up with it.

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Reviewer:

HAM

Reviewed: Mar. 20, 2012

This was my first attempt at corned beef and I couldn't be more pleased with the results. I don't like to boil meats do when i saw this i had to give it a try. This is the only way i will serve corned beef. The cabbage was great too, the sweet really set off the saltiness of the meat. Served with boiled red potatoes...fantastic.

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Reviewer:

harmkat

Reviewed: Mar. 18, 2012

This turned out incredibly well. I substituted margarine with butter, and the cabbage turned out just fine. I probably could have cooked the cabbage a little less than the 30 minutes the recipe calls for.

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Reviewer:

Count_Zero

Reviewed: Mar. 18, 2012

Something went wrong with this recipe! I used a package of uncured corned beef from Whole Foods which already had the pickling spices included in the package. I followed the directions exactly, omitting pickling spice and the result was SO salty that we couldn't eat it. I would love to know what went wrong.

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