Reviewed: Mar. 22, 2009

what a pleasant change to my nanas recipe

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gmptro

Living In: Long Island, New York, USA

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Reviewed: Mar. 21, 2009

i have never cooked corned beef, being irish and raised on it, i've eaten a lot, the glaze is fantastic! i would double the horseradish to give more spice.

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mark

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Reviewed: Jan. 7, 2009

Very easy and tasty!

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mclink

Cooking Level: Beginning

Living In: Rancho Cordova, California, USA

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Reviewed: Jun. 7, 2008

This was great. I cooked it in the dutch oven one night after work (having something else for dinner that night) and put it in the fridge in the pan. The next evening I heated it up on the stove top and once warmed cooked it in the oven as directed with the sauce. What a wonderful change from the boiled with carrots, potatoes and cabbage (yeach!). The leftovers were great cold the next day for snacking!

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COOTIESMOM

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Royal Palm Beach, Florida, USA

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Reviewed: May 18, 2008

I've made this twice and it turned out great both times. I usually don't have horseradish on hand but i do have horseradish mustard so I used 1tbs yellow mustard and 1tbs +a little extra for good measure of the horseradish mustard. It makes a lot of sauce for the corned beef so I reserved some to serve on the side. The first time Made this I cooled it and used it for the best corned beef sandwiches I have made at home. The second time I served it as a traditional corned beef, either way it was very good. Thanks for sharing this unique twist on a usually boring meal!

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Tobycooks

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 5, 2008

the glaze was good, but a little ketchuppy at first. i seasoned it to taste and the ketchup taste dissapeared. Also i threw it a geogre forman rotissaire instead of bakeing it, and it turned out awesome...we couldnt stop eating it.

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hvmetuljunky

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

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Reviewed: Apr. 5, 2008

Absolutely loved it! My husband says it's one of the best meals he's ever had! I added some red potatoes and baby carrots to the water for the last hour. Sauce was great over entire meal. Definitely a keeper!

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Laurie Jacobsen

Cooking Level: Expert

Living In: Stanwood, Washington, USA

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Reviewed: Mar. 17, 2008

This was very, very good. I made it for guests, and it disappeared so fast I wished I had tripled the recipe instead of doubling it. I wouldn't change anything.

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EllieJane

Cooking Level: Expert

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Reviewed: Mar. 3, 2008

Not very tender and very dry. Tried this before I found Slow Cooked Corned Beef for Sandwiches which you can turn into a whole meal by adding the veggis near the end of cooking time. It's the best corned beee you'll ever eat.

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Izzy Belle

Cooking Level: Intermediate

Home Town: Keene, New Hampshire, USA

Living In: Silver Spring, Maryland, USA

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Reviewed: Jun. 2, 2007

This is awsome. So yummy. Try the sauce on ham or steak, it is just as yummy.

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Heather C

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Reviewed: May 31, 2007

I absolutely loved loved this! I've never cooked corned beef brisket, so I don't have a lot to compare it too. But, being my first experience was a positive one..it's a keeper. The only *change* was I couldn't find regular horseradish, so I wound up using Jack Daniels Horseradish Mustard in place of the horseradish & mustard. I found that the sauce made a lot! so, what was left, I saved for extra on the side.

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Mindy Fulton

Cooking Level: Intermediate

Home Town: Lake Butler, Florida, USA

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Reviewed: Mar. 24, 2007

Excellent! Very tender. Family loved it! No leftovers! :-)

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ANN S.

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Reviewed: Mar. 18, 2007

This recipe was a great hit with the kids! The sweet tangy glaze was perfect and kept the inside nice and moist. I decreased the temp to 325 degrees and basted every 15 minutes for 45 minutes. I have never seen my kids eat corned beef like that before. Save the boiling water to cook your potatoes and cabbage. It give the vegetables great flavor.

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babsy6872

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Reviewed: Mar. 17, 2007

I made this today for St. Patricks Day and it turned out pretty good. I followed the recipe exactly, the beef was very tender. It was a nice twist to the traditional corn beef and cabbage. I made it with red potatoes that I mashed leaving the skins on. Served Irish Soda Bread too.

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Malinda S.

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Reviewed: Mar. 13, 2007

Years ago I found this recipe in Taste of Home magazine and now I make it every year for St.Patricks Day. My family loves it! I'm not a big fan of corned beef but I like this recipe.

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