Reviewed: Sep. 19, 2005

When I first saw this recipe, I thought it sounded horrible. After tiring of the same old corned beef though, I decided to give it a try. Am I ever glad I did (and so is my family). I took other's suggestion of boiling with the spice packet, and then baking with the glaze. It was incredible. My teenage neice hates boiled corned beef because of the texture of the meat and the gelatinous fat and such...but she ate seconds of this. Kudos Melody!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Sep. 16, 2005

Very tasty recipe. A nice change from the traditional cabbage, or even plain. Meat came out tender and juicy - I will make it again.

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SUZIN

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Reviewed: Jun. 24, 2005

Can't get any easier than this! I boiled the corned beef (without the spice packet) for 2 1/2 hrs first...then just mix up the glaze and bake as directed! Very tender and tasty.

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: May 24, 2005

This was good. I took other reviewers' advice and cooked it in the crock pot with 1 cup of water and the seasoning packet for 7 hours then baked it in the oven for a half hour with the glaze. It was ok. I think it would have been better without the seasoning packet. The meat was very tender and the glaze was excellent. Even without the packet, I think it still would have gotten 4 stars. Its good but not something special.

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PINTSIZELINDA

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Reviewed: Apr. 30, 2005

I never knew any other way to cook corned beef until now. Thanks so much. It was wonderful! My husband and kids liked it too and they usually complain when I make corned beef. I didn't boil it first, just cooked it a little longer.

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PABBYDOG

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Grand Blanc, Michigan, USA

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Reviewed: Apr. 10, 2005

wow! yum! and thanx! i had never made a corned beef before, but it was on sale at the store. i found this recipe and it was a hit! i took the advice of others and boiled the meat first and baked with the glaze for the last 35 minutes. it was sooooo good. my husband absolutely loved it. i think the glaze would be great on a pork roast or chicken too. this is going to become a popular recipe in our house.

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DRUMNWRITE

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2005

This was a tasty and easy meal to make.

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Aaron

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Reviewed: Mar. 18, 2005

This was by far the best corned beef I have ever had. I followed the recipe exactly-the meat was moist and tender, the sauce was delicious. We will definitely be making this again next year. Goodbye boiled corned beef!

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SHEIN

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Reviewed: Mar. 18, 2005

Excellent Recipe!!! We just loved the glaze! We had 3 1/2 lb corned beef - boiled it for about 2 hours on med heat. Then glazed and baked for about 1/2 hour. Served with cabbage,carrots and potatoes (also boiled in the stock) YUMMY!!!!!

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LADYFALC

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Reviewed: Mar. 18, 2005

Yummy! We served this for St. Patty's Day dinner last night for a party of 12 (two roasts), and there wasn't a crumb left on the platter. My Irish friend said it was the best he ever had. The only change my husband (a chef) made was to add some whole grain prepared mustard.

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SPINICJM

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Reviewed: Mar. 15, 2005

This recipe was great. First, it looks alot more appetizing than a traditional corned beef. The taste is really good, and the apricot glaze gets more subtle as it cooks. I took advice of others and boiled first for 3 hours (4.5 lb) and then glazed and baked for 30 minutes. I then used the broth to cook cabbage, carrots and potatoes. I will try baking it the whole way next time (without company coming!).

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WESTPORTIA

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Reviewed: Feb. 25, 2005

This was pretty good. I usually make a beef brisket with a similar recipe, so it came out kind of like that. Except, it tastes better with beef brisket. But, since I had the corned beef, I'm glad I made it this way. Was a lot better than boiled!

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MARLAD521

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Reviewed: Feb. 20, 2005

Never could make decent corned beef until I tried this recipe. The meat was fork tender and the glaze was a delicious complement to the dish.

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SWAPS55

Cooking Level: Expert

Living In: Highland, Illinois, USA

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Reviewed: Nov. 18, 2004

I loved this, but my husband (who doesn't like corned beef that much) thought it was ok. The marinade got a little overdone, however. Keep an eye on it.

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MORICHERSON

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Reviewed: Oct. 6, 2004

Very tasty. Will make again.

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SF49RGIRL

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Reviewed: Jul. 12, 2004

This glaze was really great. It almost tastes like the ribs you get at a chinese restaurant.

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KACEY01

Cooking Level: Professional

Home Town: Paramus, New Jersey, USA

Living In: Wallkill, New York, USA

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Reviewed: Jun. 16, 2004

First and foremost... The better the cut of meat the better this recipe. This was very simple to make but tasted absolutely great! I've never tasted corned beef so good! The only thing I did different was to boil the corned beef for half and hour before putting in the oven. The meat wasn't salty and it was VERY tender. The sauce was really tasty and we gobbled up every bite. Best corned beef I've ever had.

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: May 19, 2004

This recipe was SO FANTASTIC! I was leary of baking a corned beef! I had never made one before, and only ever had heard of them boiled. In fact, I never really did like corned beef. But, I bought the meat to try something different. When my husband heard that I was making a corned beef for dinner he told me how he couldn't stand corned beef and disliked anything boiled. I found this recipe, and tried it - not only was it so EASY to make, it was the hit dinner of the year! No kidding! Even my finicky 5 y.o. gobbled it up! My husband, needless to say, ATE his WORDS! He could not believe how much he enjoyed it! The glaze adds such a good flavor to the meat! Thank you SO MUCH for sharing this recipe, Melody! It was the best! (and made me seem like a gourmet chef!) :-)

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HABERFAMILY

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: Apr. 5, 2004

This is a winner! We tried it over the weekend, using the outdoor grill. We found the cooking time is a lot less (about half the time) and we had to keep adding water (an additional 2 cups) to the pan. About 45 minutes into the cooking, we moved it directly to the grill and seared the glazed corned beef on both sides. Then we returned it to the pan, added more water and continued cooking. Very tasty and super easy!

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AuntieJ

Cooking Level: Expert

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Reviewed: Mar. 29, 2004

This is by far the best corned beef I and the rest of my family have ever tasted with sauteed cabbage or as reuben sandwiches. I cut up cabbage (like coleslaw) and sauteed it in some butter to serve with the dish and it was incredible.

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MMURRIN

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