Reviewed: Apr. 24, 2012

Great recipe! I followed the recipe exactly, and served this with roasted herbed potatoes, and glazed baby carrots. The sauce is amazing! Thank you for sharing!

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Reviewer:

Culinary mom

Cooking Level: Expert

Living In: Gainesville, Virginia, USA

Reviewed: Apr. 18, 2012

Awesome Flavor. I followed ingredients but pressure cooked for 1 hour and used pickling water for cabbage, then baked as recipe suggested. My family loved it. I would quarter the sauce next time because I threw almost all of it away after brushing the brisket.

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Mag

Cooking Level: Intermediate

Home Town: Goodyear, Arizona, USA

Reviewed: Apr. 15, 2012

This was delicious. Once you try this you will never make it another way. The glaze was the perfect amount of sweet to the salty corn beef. I would slightly reduce the amount of catsup next time. This was a huge hit with grown ups and kids alike.

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mel0621

Reviewed: Mar. 20, 2012

This was great. I boiled it the day before and the next day glazed it and it was great. I was able to take the slab of fat off of it before it was baked...making it alittle healthier. Servied it with steamed cabbage, carrots and potatoes.

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Reviewer:

caroline

Reviewed: Mar. 18, 2012

Mixed this recipe with the Corned Beef and Cabbage recipe by Laria Tabul to make a dinner that I will never forget. I left out the white vinegar by mistake and it was still perfect. I just happened to have some horseradish mustard in the fridge...mmmm... the corned beef I kept in the oven or about 45 minutes to make sure it glazed over perfectly, and also to let it cook down to perfection. Nice recipe, thanks!

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Iamsir

Reviewed: Mar. 17, 2012

Never cooked corned beef before, and wanted something other than the traditional "boiled with cabbage" meal for St. Patty's day. This was perfect!!! I had cocktail sauce on hand, so I used that in place of ketchup and horseradish. I had some orange balsalmic vinegar, so used a bit of that combined with the regular vinegar. I have to admit that when I tasted the glaze in the pan, I was a bit nervous, but once it was on top of the meat and baked, it was AMAZING!!! I foresee this being a St Pat's tradition in my house!

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Chemhead1129

Cooking Level: Intermediate

Home Town: Catawissa, Pennsylvania, USA

Living In: Bensalem, Pennsylvania, USA

Reviewed: Mar. 17, 2012

WOW! This was great and how anyone could give a negative review is beyond me! So simple and delicious. It did make more sauce than needed, but now I wished I had cooked six pounds, and then would have had leftovers on the corned beef and used all the sauce! I was going to add more horseradish but did not have enough, but will next time. That is the only change I would make.

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COOKINGKAT

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Cooking Level: Expert

Home Town: Mcallen, Texas, USA

Living In: Garland, Texas, USA

Reviewed: Mar. 11, 2012

Excellent recipe. My family absolutely loves this recipe. The glaze is very yummy and is the reason the corned beef tastes so good.

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michelle

Reviewed: Jan. 29, 2012

My corned beef turned out perfect. I will keep this recipe to make again.

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terri

Reviewed: Jan. 19, 2012

This was awesome!!! I followed the recipe exactly except like others I decreased the catsup and sugar a little. Husband says to have this again very soon! Thanks for a delicious and easy recipe!

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