Reviewed: May 5, 2013

I followed the recipe except I don't have a large pot so I just slow cooked it for 6 hours and at the last 40 minutes i added the vegetables. It came out perfect, I used the spice packet the corned beef brisket came with so I didn't have to add anything extra or alter anything, My husband absolutely loved it, I will definitely be cooking this recipe again. Thanks for posting it.

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Reviewer:

sandyjoy38

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Mar. 31, 2013

Excellent basic recipe! I prefer more spices, in addition to the seasoning pack. I add bay leaves, minced garlic, peppercorns, celery seed & a good dose of vinegar. Yum! Depending on the size of your roast, you'll need to adjust the cooking time---one size does not fit all.

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Reviewer:

Priscilla

Cooking Level: Expert

Living In: Lugoff, South Carolina, USA

Reviewed: Mar. 12, 2013

BEST CORNED BEEF EVER! Just like my mama used to make. Superb- thanks!

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Reviewer:

RUTHIEKINS

Reviewed: Mar. 12, 2013

A great start to good recipe. I messed with it since I've made Corned Beef before. Here's my take: Added 1/2 a bottle of Guinness Stout to the cooking liquid.(from another reviewer) Washed the meat (significantly reduces amt. of foam scum to skim) Added spice packet + caraway seeds (1/2 tsp) and thyme (1 tsp, at last 1/2 hour cooking). Suggest taste broth before adding veggies. It may need salt. I removed the meat from the stock and coated with bread crumbs (another recipe) but found it didn't add anything to the dish. Won't do again. Suggestion from mother to add butter & salt & pepper to veggies after they are cooked.

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Reviewer:

Terri

Reviewed: Dec. 12, 2012

Like other reviews I put the finished brisket under the broiler a few moments after covering with some mustard and brown sugar to let it caramelize. Yum!

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Reviewer:

TX Shorty

Cooking Level: Expert

Home Town: Austin, Texas, USA

Reviewed: Oct. 23, 2012

I use brussel sprouts instead of cabbage, my family likes these better. I also put in a turnip and use russett potatoes with half a dozen pepper corns.

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Reviewer:

KIMMY

Reviewed: Mar. 20, 2012

I made this recipe because we are moving, and my dutch oven and crockpot are packed. The meat and veggies came out perfect. I was pleasantly suprised as to how tender the meat was. I did add a bottle of beer to the pot for some extra flavor. Will make this recipe again.

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Reviewer:

hopper

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Mar. 16, 2012

this is THE authentic recipe that my aunt shioban has always made and it was passed down from the family...she still lives in ireland so i trust her...lol...but my family adds 3/4-1" cut carrots (always on diagonal as my aunt says they are sweeter that way...and btw, we always have bubble and squeak the next day if there are leftovers...but we donot add ham or bacon or any spices...just dice all the ingredients (including corned beef) and put in a hot cast iron pan (treated of course so no oil), let it fry up and served...i make my own mustard/horseradish sauce and there is always enough left for bubble and squeak...if not, it is simple to make...HAPPY ST. PATRICKS DAY

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Reviewer:

laurawhitetail

Reviewed: Mar. 16, 2012

I've been making this recipe for 35 years. My family doesn't like the spices in the cabbage so I put the seasonings in a tea ball so we get the flavor but not the seeds in the cabbage!

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Reviewer:

lbau719

Reviewed: Mar. 8, 2012

my mothers mother made this and my mom made it for us and i have been making this pretty much the same way for 35 years its awsome i add a home made chicken broth that i make and freeze all the time rlly makes alot of flavor happy st pats day

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