Reviewed: Nov. 6, 2006

One of the BEST corned beef recipes EVER! We loved it!! I wouldn't change one thing about this recipe. Follow it to a "T" and you will not be disappointed. Thank you for the recipe!

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Ryanne

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Dover Air Force Base, Delaware, USA

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Reviewed: Nov. 1, 2006

This is a very good change to the traditional corned beef and cabbage. Next time I think I will cook in crockpot with the spices from the packet and then finish up in the oven with the sauce. I think corned beef is more tender when cooked in crockpot. This was good, just not as tender. The sauce is great and I think next time I will use peach in place of apricot. Very good and will make again.

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Laura B.

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Hazelwood, Missouri, USA

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Reviewed: Oct. 17, 2006

Definitely a winner in mt house!

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TLCPRNMN

Cooking Level: Expert

Living In: Albert Lea, Minnesota, USA

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Reviewed: Sep. 30, 2006

This turned out great instead of apricots, we used peaches that I had bought and made into jelly. Great flavor. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jun. 9, 2006

Good stuff!! I am not a big fan of corned beef but I sure loved this recipe!!!! Thanks for sharing!

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I-M-WUT-I-M

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Reviewed: Apr. 30, 2006

I bought a huge cut of corned beef last month and only made half because i was not sure if my family would like it due to the fact that we never had it before. I made it the way a friend told me to with cabbage and potatoes, my family hated it. So, I saw this recipe yesterday and tried it with the other half and oh my god, so delicious. My family gobbled it up. They told me never use the other recipe again. The sauce on this is exceptional and simple, planning to try it on chicken.

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nory143

Cooking Level: Expert

Living In: Providence, Rhode Island, USA

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Reviewed: Apr. 5, 2006

This was superb! I simmered it on low for 2 hours and then baked it with baby carrots for 45 minutes. I made extra glazing. Yummmmmmmmmmmmm!

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Judi

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Reviewed: Apr. 3, 2006

Very good corn beef, my family loved the glaze. I'll be fixing corn beef this way for now on. I did as some others, and that was to boil it first, next time I would like to just bake it. Thanks for the great recipe.

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MISSKITTY4

Cooking Level: Intermediate

Home Town: Berlin, Pennsylvania, USA

Living In: Elkton, Maryland, USA

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Reviewed: Mar. 27, 2006

I made this recipe for a houseful on St. Patrick's Day and it was a hit! The glzing really adds that crunch and a bit of sweet to this holiday favorite. Too good to not try!

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Lilmissbluiz

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Reviewed: Mar. 27, 2006

Great and easy recipe. I had a can of apricots, but I didn't have the apricot preserves, so I took out half a can and mashed them up. Added all the other ingredients. This recipe still turned out great. My hubbie loved it. Thanks for sharing!

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SASSIEBABI

Cooking Level: Expert

Living In: Franklinton, Louisiana, USA

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Reviewed: Mar. 20, 2006

I used to make this without the brown sugar and soy sauce,it's MUCH better with it.This was a big hit on St Patty's Day...everyone wants the recipe.

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chrmd1

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Reviewed: Mar. 20, 2006

Very easy recipe. The glaze was very good. My husband enjoyed it very much and there were very few leftovers-just enough for a good sandwich!

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LITTLEBEAR03

Cooking Level: Intermediate

Living In: Southington, Connecticut, USA

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Reviewed: Mar. 19, 2006

Wow!!! My husband has sworn for years that he HATES corned beef. I was bound and determined to prove him wrong. This was the recipe that did it! I simmered for the CB for 1 hour with the seasonings and used all of the remaining water during the baking stage. I was out of apricot, so used orange marmalade. I doubled the sauce/marinade because I always like extra. It was perfect. Chopped up the few leftovers today, mixed with some mayo and made yummy sandwiches. Thank you!

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terriyaki

Cooking Level: Expert

Home Town: Marysville, Washington, USA

Living In: Shoreline, Washington, USA

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Reviewed: Mar. 19, 2006

I've never eaten corned beef before and this rocks! I can't imagine eating it just plain and bolied. I used 3 1/2lb CB rinsed and trimmed off fat, simmered for 2 1/2 hours w/ 3/4 pack of the seasoning that came w/ it, drain and pat dry. Then glazed the CB and baked it w/ 2 vidalia onions, mini carots and new red potatoes (par boil the car/pot. about 10 min. in the stock from earlier to ensure cooking thr.)then bake for 25 minutes as directed then broiled for about 12 minutes - mixing veggies as needed thr. cook time. I served w/ the veggies, boiled nappa cabbage and rye breaed. I would cut down to 3 tbs of sugar next time but this is an awesome easy fool proof recipe that I will happily take to any Patty's Day or football party!!!! The boys loved it CHEERS!!!!!!!

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secretsmile

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2006

There is only one thing wrong with the recipe, don't expect a lot of leftovers. My husband could not quit raving and eating this Rorned Beef. He said it was the best he ever had and did not even want to put horseradish on it. I did simmer it for an two hours and then followed the receipe exactly. Thanks Melody for a wonderful recipe.

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MJ

Cooking Level: Expert

Home Town: Gardena, California, USA

Living In: Madison, Indiana, USA

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Reviewed: Mar. 17, 2006

Wow! This is INCREDIBLE!! I trimmed the fat from the beef and rinsed it well then put it in a pot and boiled it for about three hours (I actually used 2 briskets, 1 -3lb and 1 -2lb, I used one seasoning packet for both.) After it boiled I followed the recipe for baking it with the apricot spread. It came out really tender, after it was sliced, we didn't even need a knife to cut it. The sauce was great! It was sweet but not overpowering. Very, Very Good!!

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ShannonS

Cooking Level: Expert

Home Town: Orange, Texas, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Mar. 17, 2006

We didn't care for this recipe. We live at an altitude of 6000 feet so I parboiled the corned beef first for half an hour (it takes longer to cook at such a high altitude.) Then I followed directions exactly. The meat was very tough and I just prefer using mustard on good old boiled corned beef. The sauce would be good on any poultry dish though.

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Elena

Cooking Level: Expert

Home Town: Simi Valley, California, USA

Living In: Ruidoso, New Mexico, USA

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Reviewed: Feb. 26, 2006

This is a nice change to traditinal corn beef. My kids like cornbeef and this gives me another option for serving. We took the suggestion of baby carrots and tossed them into the dish once the glaze went on...terrific.

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MNIKOLAISEN

Cooking Level: Intermediate

Home Town: Chesterfield, Missouri, USA

Living In: Manchester, Missouri, USA

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Reviewed: Jan. 30, 2006

Wonderful receipe!!! i make this every year for st patrick's day! then we always question why we don't make it more often.

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HLINEBACK

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Reviewed: Oct. 11, 2005

I've used this recipe for a couple years now, but I've never rated it. I made it tonight and fell in love all over again, absolutely delicious. I don't think I'll ever prepare corned beef any other way.

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