Reviewed: Mar. 28, 2013

the was the best corned beef i have ever eaten! i started in the slow cooker and ended by pouring that glaze over it. yum!!

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Reviewer:

Crista

Cooking Level: Expert

Home Town: Bloomfield, Connecticut, USA

Living In: Manchester, Connecticut, USA

Reviewed: Mar. 27, 2013

My husband said "always make corned beef this way!" This was a most amazing dish, especially since I used an Apricot-Jalapeno preserve. The sweet/hot combo on the corned beef was legendary! This is my new go-to for corned beef!

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Reviewer:

parrotheadTink

Cooking Level: Expert

Home Town: Santa Paula, California, USA

Living In: Vacaville, California, USA

Reviewed: Mar. 24, 2013

This is a great recipe, i slow cook for 6 hrs on low, then 2 hrs on high. Put in oven for 15 min. Its was wonderful!

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Reviewer:

Ladybugs

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Mar. 20, 2013

tOOK MEAT OUT OF CROCKPOT AND LET SET FOR A FEW MINUTES. SPREA GLASE ON AND PUT IN ONEN FOR ABOUT 10 MINUTES. eXCELLANT

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Reviewer:

margie

Reviewed: Mar. 17, 2013

We had this for dinner tonight. We will never boil another corned beef ever. This is delicious. My guys kept coming back for more. I used beef broth instead of water. After one hour I opened it and added a whole cabbage cut in chunks and I removed a little broth to use on roast potatoes in another roasting dish. After the second hour I removed the cabbage when I drained the meat and added the glaze. The meat was perfect. The guys loved the glaze. A keeper.

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Reviewer:

inkaput

Reviewed: Mar. 17, 2013

We will never have corned beef and cabbage again. Did not have apricot so we used peach preserves. Fabulous.

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Reviewer:

KSgoatfarmer

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Morland, Kansas, USA

Reviewed: Mar. 17, 2013

Made this recipe today for st. Patty's day and loved it ! Only change I made was to substitute mustard for the soy sauce . I was concerned it would be too salty with the soy. I added the carrots right in for the last 1/2 hour and they came out perfect . Definite 5 star recipe !

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Reviewer:

roez

Reviewed: Mar. 17, 2013

My rating is strictly for the glaze. I prepared my corned beef, carrots, cabbage, potatoes and onions the old-fashioned way on the stove top. Before adding the vegetables, I removed the brisket, placed it fat side up on a baking pan and smothered it in this glaze. While the vegetables were cooking in the liquid on the stove, the brisket baked in the oven at 350 for about 30 minutes. Seriously tasty. I'm hoping for some leftovers, because I'm sure the beef would make a great sandwich.

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Reviewer:

opentoedshoesan

Cooking Level: Intermediate

Home Town: Burlington, New Jersey, USA

Reviewed: Mar. 17, 2013

Fantastic! And really easy.

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Reviewer:

adhelton

Reviewed: Mar. 12, 2013

Every time I make this recipe I have to have print-outs of it to give to my guests as I know they will ask! I substituted a combination of orange juice and guiness for the water for the first 2 hours. Delish!Thank you soo much for sharing!

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