Reviewed: Dec. 24, 2011

great recipe

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Reviewer:

Sparky

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Cooking Level: Expert

Home Town: Granite City, Illinois, USA

Living In: Morrison, Illinois, USA

Reviewed: Jul. 18, 2011

best corned beef i've had. i sliced the beef up before adding the marinate and then broiled for a few minutes. and i ate on hoagie bread with cabbage.

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Reviewer:

jpatterson6

Reviewed: May 1, 2011

Pretty good recipe. Very easy to prepare, I didn't use pickling spice (unsure what that is) so I just used the packet that came with the brisket. Overall I would make it again. I made it in a dutch oven and it cooked much faster than the 4 hours the recipe states. When I pulled it out at 2.5 hours it was at 210 degrees so a little overcooked. Broiling only took a couple minutes. So unless I am missing something I don't see how this is 4 hrs. Thank you for the recipe JAMVS!!

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Reviewer:

Kathleen13

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Reviewed: Apr. 22, 2011

So easy, and it comes out so moist. Before you place the beef on the roasting pan line it with aluminum foil for easy clean up.

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5 users found this review helpful

Reviewer:

Robin

Cooking Level: Expert

Home Town: South Windsor, Connecticut, USA

Reviewed: Mar. 23, 2011

This dish is excellent, and very simple to prepare. Even better are the Reuben Sandwiches you can make the next day from leftovers. I served it with fried potato's and green beans. My family has already requested to make again. If you don't have a duchoven any covered casserole dish will do as long as you can put it in the oven.

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Reviewer:

sweet2th99

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Beaver Dam, Wisconsin, USA

Reviewed: Mar. 16, 2011

I cook my corned beef on top of the stove the old fashioned way and make my glaze as follows: Glaze for Corned Beef This is for a 3-4 pounds of corned beef (flat cut) pickling spices are included in the packaging Preheat oven to 350 After the meat has cooked with the cabbage, carrots, etc., remove from pan and place into oven proof dish, fat side up Spread the fat side with French’s yellow mustard, then mix together : 1/4 cup brown sugar with ¼ teaspoon of ground cloves Pat this on top of mustard and bake for about 15-20 minutes or until nicely glazed….cut across grain into slices and serve THIS IS RICH AND DELICIOUS….A NICE ELEGANT TOUCH TO THE USUAL CORNED BEEF!...ENJOY!

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Reviewer:

TERRI D.

Reviewed: Jan. 23, 2011

Having never really been a fan of corned beef I sure was surprised at how well this dish turned out. The glaze is superb and really adds a nice finish to the meat. After it came out of the oven, I let it rest for about an hour prior to slicing it up on our handy dandy Cabela's meat slicer which was set on a no. 2 setting. It provided just the right thickness for sandwiches which adorned some wonderful homemade buns that the mrs. had made. I know it was a hit because she went back for seconds, something she seldom ever does. Thanks for a great recipe!

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Reviewer:

lechef

Cooking Level: Expert

Home Town: Rhinelander, Wisconsin, USA

Living In: Omaha, Nebraska, USA

Reviewed: Dec. 10, 2009

This was really great with a few changes.. nothing drastic, but instead of corn syrup, I used 1/3 cup of brown sugar, melted with a couple of tablespoons of butter in a heavy skillet. Instead of the prepared mustard, I used stone ground. SO GOOD!

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Reviewer:

LemonLush

Cooking Level: Expert

Reviewed: Nov. 15, 2009

Since I had a point cut of corned beef, I trimmed as much of the fat as possible before cooking. I used only maybe a scant teaspoon of the spice and it was plenty pungent enough for us. Instead of corn syrup, used honey and brown mustard; didn't bother with the boiling. Did not take long to broil up. The meat was very tender and flavorful, the glaze gave just the right sweet/tart.

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Reviewer:

BARNKITTY

Cooking Level: Expert

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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15 users found this review helpful