The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 24, 2008
I've used this recipe several times and my family loves it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 29, 2008
I'm a college student and wanted to make corned beef for my brothers on St. Patrick's Day while we were away from home. This was SPECTACULAR. The glaze really made this dish stand out. Not one bit of that thing was left at the end of the night, and it's now one of my standard recipes. Make sure to get flat-cut corned beef though--much easier to cut.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 16, 2008
This recipe is the best corned beef I have ever had. I made three briskets for my friends on St Pattys Day (all of whom said they didn't like corned beef)all three briskets were gone in 20 minutes. Everyone wanted the recipe. This has become a staple in my house. Thank you.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 8, 2008
Corned beef and "sweet" just don't go together for me. Won't be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 30, 2008
Added 2tbs paprika to glaze. Cook brisket in water, etc for 3.5 hrs.then put glaze on after letting it drip dry for a few. Put on rack into 400 degree oven for another 30-45 min. Guests raved about the meal. (Incl. carrots, yummy). Serve with whipped creme & horseradish sauce. MMmmm.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 18, 2008
This is the new corned beef recipe for our household! My husband is not a big fan of corned beef but endures it once a year on St.Patrick's day. He really liked this recipe and suggested we could eat corned beef more often if we make it this way! I took the advice of other users and boiled a 2.5 lb for 2 hours and then glazed it and baked it for 1/2 hour more. Yummy!!
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Cooking Level: Expert

Home Town: Loma Rica, California, USA
Living In: Paso Robles, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 17, 2008
I'm sorry, but we didn't like this at all. The glaze was way too sweet for our tastes and we couldn't even eat it, so ended up scrambling for something else for dinner...and we are big sweet eaters, so that says a lot. I think it has too much apricot, since that's about all we tasted, super sweet apricot on top of meat. It just didn't work for me.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 10, 2008
This was just the best corned beef recipe! I always made mine boiled the traditional way but since last year I have only made it this way!!! AWESOME every time!!! I still boil my veggies with the season package the croned beef came with.
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Cooking Level: Intermediate

Home Town: Manchester, Connecticut, USA
Living In: Southwick, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: Mar. 8, 2008
You've GOT TO TRY THIS for St. Pat's Day! Great recipe if you boil the corned beef first. I simmered it with the spice packet for 3.5 hours and threw some carrots in the water for the last 20 minutes. Took it out, cut off the fat, and placed it in a 9x13 glass dish along with the carrots. Spread the glaze all over and baked for 30 minutes at 350. I made Diane's Colcannon from this site as a side dish. This is better than any restaurant meal you could possibly have!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Plainfield, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 26, 2008
I'm with the other reviewers, I like to boil mine (in the oven) for a few hours on low heat (250F) before roasting. It makes a big difference in the salt content and I can save my broth to par boil my veggies then add to the beef as it roasts at a high heat with the glaze. I cut back on the soy and added a touch of stone ground mustard instead. It was just delicious and I added my parboiled potatoes, carrots and cabbage to the roast for the last 30 minutes or so. Perfection! Thanks for sharing. Just as a sidenote, rinsing the corned beef of the brine coating does not reduce the salt volume that much. A brine is an absorption into the meat, so rinsing the outside only takes off so much of the salt. You really need to rely on a bit of water cooking to draw alot of the salt out.
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Cooking Level: Expert

Home Town: Missoula, Montana, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 16, 2008
This recipe is awsome!! My husbands best friend didn't like corned beef until he happened to stop by one eve and tried this. He has continued to request this dish whenever we get together for dinner. Thanks!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 24, 2008
Followed the recipe exactly and was very happy. Thanks for a great Sunday staple to add to my collection. My husband and daughter loved it as well.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 16, 2007
Fantastic!! I don't make corned beef that often because my husband doesn't much care for it,but he loved it. He ate a huge portion and then finished mine! Didn't change a thing and have a lot of glaze left over to use on chicken. Thanks for the wonderful recipe.
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Cooking Level: Expert

Home Town: Sacramento, California, USA
Living In: Mount Vernon, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 28, 2007
this was an awesome recipe will defintely make again gives the corned beef a really diffrent taste thanks for sharing!!
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 28, 2007
Waaaaay too salty. We were disappointed in this and won't make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 30, 2007
covered top of meat with packet of spices that came with meat & Added one onion quatered at begining 6 medium potatoes & chunked rutabaga after first houh and a half. Didn;t drain water just removed lid after 2 1/2 hours ( water cooked down and vegs stayed moist) and glazed off and on for next hour. Will add mustard next to glaze next time and increase to 2 or 3 oninn
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Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 17, 2007
Did not have apricot preserves, so I used orange marmalade instead. Wow! Fantastic flavor. The meat was not tender cooked this way, but it may have been the cut. Don't hesitate on buying the better higher priced corned beef and you won't be disappointed.
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Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 31, 2007
This was surprisingly good. Next time I will do as others have suggested and cook first in the slow cooker and finish with the glaze in the oven. I will make the glaze again with just the carrots - yummy!
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Cooking Level: Intermediate

Living In: Valley Forge, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 21, 2007
so easy and so good. did not change a thing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 23, 2007
A good way to make corned beef differently. I'll make this one again.
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Cooking Level: Intermediate

Home Town: Shelton, Connecticut, USA
Living In: Youngstown, Ohio, USA

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