Reviewed: Mar. 21, 2004

I may have been lucky and gotten an exceptional piece of corned beef, but this was by far the best I have ever eaten. Veggies needed more cooking time, needed about 1-1/2 hour. Eat with horseradish sauce or a good mustard. Great recipe!!

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Larry J

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Reviewed: Mar. 21, 2004

This recipe was wonderful ~ the only thing I did different is I cooked the beef in a dutch oven inside the oven with potatoes, carrots and onions. After three hours, I removed it and put in a separate baking dish with this glaze over it and cooked for another 45 minutes ~ it was great!

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JUDI MITCHELL

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Reviewed: Mar. 18, 2004

Very yummy recipe. I have been wanting to perfect a delicious St. Patty's Day menu. I have to say this is probably as close as I'll get. I rinsed my beef well and put it in the crock on low with a cup of water and the pickling seasongs for about 8 hours. Then when I got home from work, I made the glaze and transfered the beef and juice to a baking pan, spread the glaze on top and baked uncovered for 30 mins. I served it with boiled carrots and cabbage, and mashed potatoes. Very good. Everyone loved it.

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SIMPLE MOM

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Reviewed: Mar. 18, 2004

Tried this recipe and it's GREAT. The few changes I made were - boiled the corned beef for a few hours before baking it (30 minutes) with the glaze & broiled it the last ten minutes. I used sugar free jam and sweet & low brown sugar and it was still wonderful. Very little leftovers and they were gone the next day, Much better than plain boiled. Thanks alot for a new idea.

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BEANS55

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Reviewed: Mar. 16, 2004

This was the BEST Corned Beef I've ever had. So much tastier than the old traditional boiled type. I made with JoelsGirl Irish Heritage Cabbage and HERB-OX's Red-Skinned Garlic Mashed Potatoes...was a real hit with the family!

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KaringKare

Cooking Level: Expert

Home Town: Fraser, Colorado, USA

Living In: Grand Lake, Colorado, USA

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Reviewed: Oct. 17, 2003

Pretty good, but the leftovers didn't get eaten. :(

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LAUREN007

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Reviewed: Sep. 25, 2003

GREAT!!!! My spouse is Irish and has had alot of cornbeef and this was the best by far. I did cook the cornbeef in a slow cooker for 8 hours and turned out very tender and moist. I think leaving this step out may produce a tough dish.

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Diane

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Reviewed: Jul. 17, 2003

Delicious glaze! I made the corned beef in the crockpot the night before, then reheated with the glaze at dinner time. Definely a keeper, don't think I'll do corned beef any other way!

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Meryl

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Reviewed: May 12, 2003

Not only was this recipe incredibly simple, the end product was AMAZING!!! I made it in a pinch when unexpected company showed up and everyone overate that evening! Can't thank you enough, Melody!

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Bertie M.

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Reviewed: Mar. 24, 2003

Really good glaze. I boiled my corned beef for 2 hours then added the glaze and cooked in oven for another 30 minutes with potatoes. It was really good and moist. thx.

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CYNDI66

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Reviewed: Mar. 18, 2003

I have never been a Corn Beef fan. To date I have always had the boiled version. This by far was superior and I plan to make this for years to come. My husband raved about it as well!!! Simple to make and meat was very tender...

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SUTTERFAM

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Reviewed: Mar. 16, 2003

Last year on St. Pats I made boiled corned beef and this version. The flavor of this recipe was superior to the traditional boiled corned beef, but the baked corned beef was FAR too tough. In prep for this year's St. Pats feast, I tried boiling the corned beef according to the package directions, then draining it, patting it dry, adding the glaze, and baking it for approx 30 minutes (I turned the broiler on for the last couple of minutes to carmelize the top -- watch it carefully though!!) My family agreed it was the best corned beef they had ever tasted. This will be our St. Pats corned beef recipe from now on.

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ZOEMC

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Reviewed: Mar. 15, 2003

I thought this was a great recipe. I made it for St. Patrick's Day last year and my very Irish in-laws loved it. It was very tender with a great amount of flavor, not your typical boiled corned beef!

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CHATHAM400

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Reviewed: Jan. 1, 2003

I served this on New Year's Day for company and it was enjoyed by all - WITHOUT MAKING ANY CHANGES TO YOUR RECIPE! I'll be making it again.

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Bea R

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Reviewed: Nov. 25, 2002

Did not enjoy this at all!

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Nana

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Reviewed: Sep. 7, 2002

Sweet and salty combo is a good one, thanks for sharing this recipe.

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JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

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Reviewed: Jun. 18, 2002

This is a delicious recipe! I rinsed the corned beef, but it was still a little salty. The sauce is great!(though it burned before beef was done). Nexttime I will cook the beef in water in a slow cooker then put in oven with sauce over for a 1/2 hour, so it isn't as salty & a little more tender.(and no burned sauce). Definately a re-do (with adjustments) Thanks!

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BEULAH MAE

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Reviewed: May 13, 2002

Easy! Perfect combination of sweet and salty. I still have people asking me for the recipe.

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J2HAYNES

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Reviewed: Mar. 30, 2002

I will never have corned beef any other way.. it made it taste a lot like ham. I poured some glaze over potatoes,carrots and cabbage...YUMMY!!

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LYNNI31

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Reviewed: Mar. 27, 2002

Wow! Wonderful! Slightly salty/sweet. Came out fork-tender, moist, yum yum yum. Hint: also good as a cold snack the next day (whatever you may have left!).

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