Reviewed: Nov. 7, 2009

This is the best & easiest to make brisket recipe ever. My whole family loves it.

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tmlile

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Reviewed: Nov. 1, 2009

I have made this twice in the past several months to rave reviews both times (caught my boyfriend bragging to his mother about it *smile*. The house is filled with such a wonderful aroma when guests arive, and they are so pleased with the flavor that matches. Just a perfect dish without any changes; or if you prefer, add a heavy, dark beer instead of liquid when cooking. Either way, you will not be disappointed. This is now the ONLY corned beef recipe I use. Thank you for posting.

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M-B

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Reviewed: Sep. 30, 2009

WOW! Simply the BEST corned beef recipe I have ever made. I followed the recipe with one exception, I added a can of beer in with the water and spice packet. I cooked it in my cast iron dutch oven for 3 hours with the lid on. I removed the lid, poured the entire sauce over the corned beef and added 1/4 cup of the broth to the bottom of the pan. I cooked it uncovered for 30 more minutes. It had a very nice glaze and didn't need to be put under the broiler. It was tender and very moist. I let it rest for 10 minutes and it sliced beautifully. My husband devoured it. This will be my "go to" recipe this winter when I'm craving corned beef. Very, very good!!

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Lizbeth

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Reviewed: May 25, 2009

HOLY COW! This is Amazing! My Father-in-Law fell ill and sent this hunk of Corned Beef over for me to cook. I am not fond of it at all and dreaded the thought of the usual Corned Beef meal. I found this recipe and made up following Victoria Leigh's changes. I knocked it out of the park! Everyone loved it, including my Father-in-Law who does not give out food compliments easily. I made this a week ago and he is still talking about how much he liked it. This is something I will actually plan to make again and again!

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Diana

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Reviewed: May 17, 2009

Our family thought this was an amazing dish. 5 Stars

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Shauna

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Reviewed: May 7, 2009

This was really good. My family is very picky eaters so it always makes it hard trying to find something new for dinner. We all loved it and will be making the corned beef this way for now on. I did however, read the other reviews and boiled my corned beef on the stove top until it was done, patted it dry, put it in the baking dish, added the glaze to the top of it, and put it in the over at 250 degrees F for 30 minutes. It was great, thanks for the recipe!

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mel30248

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Reviewed: Apr. 28, 2009

different but delicious

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samreyes

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Reviewed: Apr. 21, 2009

"Fantastic" I cooked 25 lbs. I used the flavor packets that come with the meat and did a rub with 2c water on the botten of pan. cooked it in roaster for 5 1/2 hours took the juice poured over meat then removed all the liquid from the pan. let cook for another 1 1/2 hr then added apricot preserves w/ just enough drippings to make it pourable... applied to all the meat. Cookerd for another 2 hrs and repeated the process with the glazing.. draining the liquid. remove and place in over on 500 for 20min Ymmmm perfect!

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Sac Julie Ann

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Mar. 29, 2009

It was like a candy coating on meat.... Maybe the corned beef shrunk too much, or wasn't a big enough piece to start with, but there was waayyy to much glaze and it formed a candy coating. I'll try it again, but in a smaller quantity.

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maryc543

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Reviewed: Mar. 26, 2009

Absolutely delicious recipe! I am not usually a fan of corned beef, but this was so easy and extremely tasty! In New Zealand we would normally boil this meat, but roasting it was so much easier. Didnt change a thing! Thanks so much for this recipe.

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fpilot

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Reviewed: Mar. 19, 2009

My better half wanted to fix corn beef but couldn't find a decent recipe in our cookbooks. I came to allrecipes.com and VIOLA!! Found this glazed recipe, he fixed the roast, it was delicious!!! We found our corn beef roast recipe!!! Thanks for sharing!

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Ang

Cooking Level: Intermediate

Home Town: Columbia City, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Mar. 17, 2009

My family loved this dished that was served tonight. There was no leftover infact I did not cooked enough. No changes to the recipe at all. After reading the reviews I did cook the beef in the slow cooker first then transfered to over towards the end of the cooking time. This is a keeping for year round.

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Explorer

Cooking Level: Intermediate

Home Town: Crestview, Florida, USA

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Reviewed: Mar. 17, 2009

This was so easy and delicious.. I baked covered in the oven for a couple hours before glazing, then just slow cooked for a couple more hours - basting every 20mins or so. To add a kick to the glaze, I added some deli mustard and a few drops of "pickapeppa" sauce (this is a hot sauce made with mango) - so yummy!! Glad my husband was late for dinner - forced me to slow cook everything and I think it made it better!

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dabk1

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Reviewed: Mar. 16, 2009

i tried this recipe and my husband who really doesn't care for corn beef loved it!! However, I had to adjust the cooking time it was nowhere near done in the amount of time stated, plus after draining i had to add some water in the bottom because the glaze started burning

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traci

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Reviewed: Mar. 14, 2009

So easy and yummy!

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ROLLINS4000

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

Pretty good; does have a nice flavour; but the mess after baking from the carmelized marinatde almost makes it not worth the hassle. If you're going to do this; MAKE SURE that you line the pan with al foil or something; as the marinade sticks like something shocking; it took nearly 3 hours of soaking to get it maleable enough afterwards to get the leftover marinade out. Trully; would half the recipe next time and coat the corned beef the last 10 mins or so; up the heat a bit; to carmelize it that way; or maybe use the marinade as a dipping sauce instead..?

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Bengali

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Reviewed: Mar. 12, 2009

I have not boiled corned beef now for over 2 years. The corned beef is SOOOOO flavorful. It is very important to wash the brine off the corned beef first (this keeps it from being to salty). Cover 1/2 way with water and cover. Seasonings are optional. Cooking times may very, but the slower the better. 200-250 degrees. I check after 2 hours and go from there. It is done when the strands start to seperate. This next step is VERY IMPORTANT! When the corned beef is done, take the juice and dump into a pot. Add potatos, cabbage and enough water to cover and boil till tender. Add carrots and 1/4 inch of water to pan and glaze both the corned beef and carrots. DON"T BROIL (it will burn). Bake on 450 for 20-30 minutes. It will still burn if your not careful, the goal here is to glaze! just be vigilant. Once the corned beef is glazed remove from pan and set on plate and cover with foil and let sit for 10-15 minutes. If the carrots are not done leave in pan till tender. Follow these instruction and I guarentee the absolute best corned beef you will EVER have!

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Aries Noir

Cooking Level: Expert

Home Town: Solon, Ohio, USA

Living In: Parma, Ohio, USA

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Reviewed: Mar. 10, 2009

I made this last year for my St.Patrick's Day Dinner and it was a huge hit.I will be making it again this year.We loved it!! Sure beats the traditional boiling method!!

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EileenH

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Reviewed: Mar. 10, 2009

Absolutely LOVE this recipe. However I slow cook my corned beef for quite some time, roughly 4-6 hours, to make it very nice and tender. Then I pour the glaze on top and add some carrots and bake for an additional 30 minutes. Comes out perfect everytime and my boyfriend just can't get enough of it!

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