Reviewed: Apr. 9, 2007

Fixed this for St. Patrick's day - wow! I had never eaten, much less cooked corned beef before, but it turned out really good. Started the corned beef in the crock pot with the spice pack on high for about 3 hours. Then transferred to the oven for glazing (I used peach preserves instead), along with baby carrots. Everyone really liked it!

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JJM

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 7, 2007

I just made this for my family a day before Easter and Wow! Nothing went back to the fridge! I boiled like it said to on the package and then put the glaze on and poped it in the oven. Very tender and very delish!

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Stacy R

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Reviewed: Mar. 30, 2007

Tried this recipe as written and we did not care for the soy sauce flavor. Made it again, this time I baked it with a bottle of apricot ale at 275 for 5 hours.(No spice pack) Removed from oven, drained, cut the fat away and added a apricot chutney to the meat and broiled for a minute, (will burn so watch carefully.) It was very moist and had a nice carmelized glaze.

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Party Chef

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Reviewed: Mar. 28, 2007

Wonderful glaze. I cooked the corned beef in the crockpot for 8 hours on low. (I did not even use the spice packet that came with it.) I put the cooked beef in an oven proof pan and spread the glaze all over the top and bottom. Then put under broiler for about 15 minutes, watching carefully. It was a big hit with my family!!

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SALCOOKER

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Reviewed: Mar. 25, 2007

I got rave reviews from my guests on St. Patrick's Day. My husband cannot stand the smell of boiled cabbage so I was searching for an alternative cooking method this year. I pre-boiled my potatoes and carrots and then added them with cabbage when it was time to add the glaze. My cabbage steamed nicely, and there was no smell this year. Hooray!

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MMMOMMY

Cooking Level: Beginning

Home Town: Santa Clarita, California, USA

Living In: Frazier Park, California, USA

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Reviewed: Mar. 25, 2007

I'd never even heard of glazing corned beef, but this is the second time I made this recipe and the glazed corned beef is again, all gone this morning. Used to only make corned beef (reluctantly) for St. Pattys, but this recipe is a keeper. Makes me a believer in Corned beef.

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Nette

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Reviewed: Mar. 20, 2007

This was great. My whole family loved it. I didn't have apricots so I used a jar of Orange marmalade and it worked great. Will definitely make again.

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sharper

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Reviewed: Mar. 19, 2007

This is by far the best corned beef recipe. The mellow sweetness of the glaze compiments the corned beef like no other. My wife is a picky eater and does not care much for corned beef even loved it! A+

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saxon996

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Reviewed: Mar. 19, 2007

I only cooked this for 2 hours. Any longer and we wouldn't have been able to eat it. However, I will never make corned beef without the glaze again. Amazing flavor!

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EAM1135

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 18, 2007

this was a very delicious glaze. The best part was how EASY it is to make. I did boil my corned beef first for 3 1/2 hours. YUM!

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LOVEBUGSMAMMA

Cooking Level: Expert

Home Town: Absecon, New Jersey, USA

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Reviewed: Mar. 17, 2007

First I have to say that this glaze was wonderful, and will be the ONLY thing I take from this recipe. We did not care for the way that the corned beef turned out, I followed the recipe completely. We are lucky that this St. Patty's day we bought two briskets the other is working its magic in the crock pot so thankfully there is a silver lining. I cannot recommend this recipe for baking a brisket, however I can recomend the glaze that seems me and my family just wonderful. sorry

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kissmekate

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Reviewed: Mar. 17, 2007

This was fabulously delicious. I put the corned beefs (I cooked 3 of them!) in roasting pans and filled the pans to within an inch of the top with water and added the spice packs that came with the corned beefs. Then I covered them with foil and put them in the oven at only 250 degrees for 5 hours. Uncovered them, drained most of the water as well as removed the fat, added the glaze, put my carrots in with the corned beefs, and baked them at 350 for another hour, basting both the carrots and beefs occassionally. YUMMY, and the carrots were delish, too! 3/18/07 update: Cut all leftovers into bite-sized chunks, melted butter in large skillet, put in the leftovers (corned beef, carrots, cabbage, potatoes and turnip). Cooked on medium high, stirring, for a few minutes. Turned stove to low, covered the skillet, and heated for about 20 minutes - this was SUPER "corned beef hash".

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Jackie

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2007

I had purchased a brisket for St. Patrick's Day thinking that I would be the only one eating it as no one else in the family is too keen on corned beef. That was until this recipe. My kids got to sample a little before dinner and absolutely loved it! It is so tender and tasty I can see there won't be any leftovers. I made only one small change - I used only a 1/2 cup of black cherry fruit spread instead of the full cup of apricot preserves...only because that was what was on hand. The subtle cherry flavor in the glaze is fabulous. This recipe is in my recipe box to be used over and over in the future. [Edited 3/8/09] If this isn't the best corned beef recipe I don't know what could be. My kids are already asking me to make this for St. Patrick's Day again this year! They normally don't have a long term memory on recipes I make but this one certainly made an impression.

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GRRLFRIEND

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Reviewed: Mar. 17, 2007

Awesome flavor! This is the first time I've made corn beef. I started out this morning deciding that I'd just boil it. To kill time I searched this site and found this recipe. I decided to make the glaze, except I wanted it thicker, so I only used about 1/4 water. After it had boiled for about two hours, I removed it from the pot, placed it in a shallow roasting pan on a rack, glazed the meat on both sides, added 2 cups of cooking liquid to the bottom of the pan, covered it and baked for about 45 minutes. I didn't need to place under the boiler, because the thicker sauce carmelized on it's own!! My hubby loved it and I can't wait to have it topped with cole slaw in a sandwich!

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darlingnikki

Living In: Pasadena, California, USA

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Reviewed: Mar. 15, 2007

This recipe is wonderful. I dont understand why people are boiling it first without just following the recipe. There is no need to boil. It is great with grilled cabbage....cut cabbage into wedges, put on sheet of foil, coat with butter and pour on some vinegar. Double wrap tightly and grill for about half an hour turning a few times. Delish!!

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diane

Cooking Level: Expert

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Reviewed: Feb. 18, 2007

This was very easy to make and it came out perfect.

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WEBGIRL302

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Feb. 15, 2007

Wow this glaze was amazing. I had actually baked the corned beef for 5 hours in 2 bottles of Guiness Beer and then filled the pan the rest of the way with water to cover the meat and added the seasoning packet. Then I took the corned beef out of the liquid and just left a small amount in the bottom of the pan and added a layer of glaze every 15 minutes for an hour. I broiled it on high for the last 10 minutes and it ended up coming out so great that even my kids (who would have never eaten corned beef before), loved it. I will never make corned beef any other way from now on!

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Victoria Leigh

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Reviewed: Jan. 22, 2007

Excellent. Made exactly per the instructions and had the best corned beef ever.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 25, 2006

Wanted to try something a little different from my usual crockpot corned beef. Following some of the suggestions of previous reviewers, I cooked the 4 1/12 beef in the crockpot on low for 7 hours using the seasoning pack. Then baked it 30 minutes with the glaze. It came out very soft, pretty salty though and the glaze was OK. Alot and a little too sweet for my taste. Would definately make again however only use only 1/2 seasoning pack. I would use 2/3 of recipe for the glaze and might throw in a pinch of cayenned or a little more soy. I forgot to put it under the broiler the last few minutes as someone suggested. This would have made a big difference as it wasnt fabulously "glazed", just a lot of sauce.

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