Reviewed: Mar. 18, 2009

We just used the spice packet that came with the corned beef. I only had spicy brown mustard so I used 1/4 cup corn syrup and 1/4 cup light brown sugar. I ended up upping the mustard to 1/4 cup also. It was very watery from heating it on the stove and didnt coat it as thickly as I would have liked so I mixed another 1/4 cup brn sugar with 1/4c mustard coocked it and let it cool a bit to thinken before applying that as a second layer. Turned out fantastic, I've never seen my boys each so much meat at one sitting.

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Reviewer:

Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Apr. 5, 2008

Very tasty, my whole family loved it. I could have cooked the meat longer in the crock pot to make it more tender...but the glaze was wonderful!

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brraja

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Woodinville, Washington, USA

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Reviewed: Jul. 28, 2007

Sweet corned beef just isn't my family's thing. Sorry

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Sis Sue

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Reviewed: Apr. 17, 2007

I don't have a dutch oven, so I cooked the roast in a crock pot instead. It worked beautifully!

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Reviewer:

Michelle

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2007

I didn't use the oven for this recipe, just simmered the corned beef on the stove, then glazed it and put it in the toaster oven for ten minutes. The glaze was really excellent, both for the dinner and as a spread for corned-beef sandwiches. I thought it would be too tart and "mustardy," but it was just right--a really wonderful, super-easy sweet and sour. Thanks for the recipe!

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