Reviewed: May 26, 2012

I have always received great compliments on this meal. The other plus is it is super easy :0) The only thing I did different is put it in my slow cooker on low for 5-6 hours before putting it in the oven.

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Reviewer:

MamaSnow

Reviewed: Apr. 3, 2012

this was really delicious. It was sweet but very yummy. I will make it again

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Reviewer:

Rob

Cooking Level: Expert

Living In: Livermore, California, USA

Reviewed: Mar. 21, 2012

very good!

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Reviewer:

cobbettx4

Reviewed: Mar. 20, 2012

I will cook corned beef like this again for sure. It turned out wonderful. I did not have apricot so I used red pepper jelly instead and it came out perfect. Juicy inside, slightly crunchy and sweet on the outside. Timing was right on for cooking with a 3.5 lb roast.

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AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA

Living In: Lebanon, Connecticut, USA

Reviewed: Mar. 18, 2012

This flavor combination was awesome. I served it with the Irish Potato Casserole and there were mmmmmm's all around :)

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Theresa

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Reviewed: Mar. 16, 2012

I've been looking for a way to make corned beef that doesn't involve beer, was happy to find this. I chose to simmer mine on the stove top for the first part because I wanted it to be tender and moist. It took about 5 hours in my dutch oven, overall this method worked well. Will plan better next time so I can try it in the slow cooker. I had a 3lb brisket so I only mixed a half-recipe, I trimmed the fat before applying the glaze. There was still plenty glaze for my carrots which I par-boiled for 10 mins, then arranged around the meat on a foil-lined baking pan (made potatoes too, but only brushed glaze on the carrots, also sprinkled on some marjoram). Baked at 350 for about 25 minutes, it could have gone just a little longer to caramelize the edges more. The whole meal came out really good, the glaze compliments the corned beef nicely. Thanks for the recipe!

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ren1216

Cooking Level: Intermediate

Reviewed: Mar. 13, 2012

Even a fatty piece of meat came out well with this recipe.

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Reviewer:

Rex Hutcheson

Reviewed: Jan. 29, 2012

I didn't know untill I went to make this dish that the corned beef came "plain" with spice packet on side or pre-seasoned. I made sure I used a corn beef that was "plain". My entire family LOVED it. The apricot really does make the dish. Even my husband who is not a huge fan of corned beef thought it was very tasty. Thank you for the wonderful recipe.

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Reviewer:

Bglad

Cooking Level: Intermediate

Living In: Fort Irwin, California, USA

Reviewed: Jan. 20, 2012

I absolutely love this corned beef recipe. I follow the recipe and do not boil the corned beef first. Corned beef is supposed to be on the drier side and this turns out perfectly. It's great leftover as hash for breakfast. A keeper if you are tired of corned beef and cabbage.

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